Name: Kapusta
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Cabbage, thinly sliced - ¼ medium head; Butter, divided - 6 tablespoons; Onions, chopped - 2 medium; Portobello mushroom, sliced - 1 large; Sliced white mushrooms - 1 ½ cups; Sauerkraut, drained and pressed - 1 (32 ounce) jar; White sugar - ½ teaspoon; Dried thyme - ½ teaspoon; Salt and pepper to taste - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Kapusta

1. Cabbage, thinly sliced - ¼ medium head

2. Butter, divided - 6 tablespoons

3. Onions, chopped - 2 medium

4. Portobello mushroom, sliced - 1 large

5. Sliced white mushrooms - 1 ½ cups

6. Sauerkraut, drained and pressed - 1 (32 ounce) jar

7. White sugar - ½ teaspoon

8. Dried thyme - ½ teaspoon

9. Salt and pepper to taste - ½ teaspoon

How to cook deliciously - Kapusta

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Place cabbage in a medium saucepan; add water to cover. Bring to a boil over high heat; cook until tender, about 10 minutes. Drain.

3. Stage

While the cabbage is cooking, melt 4 tablespoons butter in a large skillet over medium heat. Add onions and mushrooms; sauté until tender, 5 to 7 minutes. Remove from the heat.

4. Stage

Combine drained cabbage, onion-mushroom mixture, sauerkraut, sugar, thyme, salt, and pepper in a 9x13-inch baking dish; mix until well combined. Cut remaining 2 tablespoons butter into small pieces and arrange over top. Cover with aluminum foil.

5. Stage

Bake in the preheated oven for 1 hour, stirring every 20 minutes.