Polish Cabbage with Mushrooms {Kapusta z Grzybami}

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Kapusta z Grzybami [kah-poos-tah z gshi-bah-mee] is a vegetarian version of bigos, by Poles often called “bigos jarski”. It is prepared with both fresh cabbage and sauerkraut, dried wild mushrooms and fresh mushrooms and spices. It’s tangy and aromatic, and fills my kitchen with smells of the home I grew up in. I love sauerkraut dishes and I’ve been craving cabbage for the past few days, so I’m making some of my favorite dishes this week (ate pierogi twice this week 🙂 )

Cabbage with mushrooms

Cabbage with Mushrooms {Kapusta z Grzybami}

  • Prep Time: 20 min
  • Cook Time: 1.5 h + 1.5 h

Ingredients

  • 1/2 head of cabbage
  • 1 can (14 oz / 500 g) of sauerkraut
  • 1 1/2 cups of water
  • 3 bay leaves
  • 6 peppercorns (whole) and allspice each
  • 1 tsp salt
  • 16 - 20 oz / 500 - 700 g of baby bellas / button mushrooms
  • 1 large onion, chopped
  • About 1 cup of dried mushrooms*
  • 2 tbs of tomato paste

Instructions

  1. Place dried mushrooms in a small pot, add enough boiling water to cover, set aside until mushrooms rehydrate (about 10-15 min).

  2. In the mean time, shred cabbage and cut into smaller pieces. Place in a large pot with 1 1/5 cups of water, bay leaves, peppercorns, allspice and salt. Boil on medium heat until cabbage softens (only about 5 min). Add sauerkraut (I don't drain my sauerkraut, nor do I rinse it. If you like your kraut a bit milder, rinse it). Continue cooking on medium-low.

  3. Clean and slice button mushrooms. Sauté in butter until golden brown around the edges. Transfer to cabbage mixture. Sauté chopped onion (add a bit more butter if needed), and also add to the party.

  4. After dried mushrooms rehydrate, boil for about 10 min on low (check if they're soft, if not, boil for a bit longer. Add more water if needed). When mushrooms are soft, dump the water from boiling them into cabbage mixture. Chop wild mushrooms and add to the cabbage also.

  5. Add tomato paste and continue cooking for total cooking time of about 1 hour. Turn off and set aside to cool. Refrigerate overnight. Next day, cook again for another hour and a half or so.

Notes

This dish does well in the fridge and tastes the best if cooked over several days. Give it at lease two days (1.5 hrs each day) of cooking before serving for best results.

For meat-eaters out there, try a recipe for Bigos {Hunter’s Stew}, similar cabbage and sauerkraut dish with addition of variety of meats.

Happy cooking!

Anna

*if you don’t have a Polish or Italian grocery in your area, you can purchase dried mushrooms on line, I get mine here. I like this particular blend, as it has some wild mushrooms in it, not only shiitake and oysters. A large container like this will last me about 6 months. If you’re going to be doing more Polish cooking, I recommend getting a large container like this. Use them to make aromatic, fall mushroom soup, mushroom souce to be served with dumplings, or addition to stews and soups.

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16 Comments

    1. They also sell a large container of dried wild mushrooms at Costco. It’s nice to have when the mood strikes.

  1. I published your Polish Christmas dinner to a Polish food and culture site on FB. Many people have appreciated it.

  2. How do you get the little spices out? I dont like chomping on whole allspice. We call them kabobbies in my family.

  3. wow your recipes sound great. I was searching for Polish mushroom soup recipe after receiving a pound of dried mixed mushrooms in the mail today. Hopefully there are some European shrooms in the mix. I think there is.
    I like your soup recipe, I will try it first. Just returned from a German/Polish restaurant that makes great mushroom soup and killer mushroom sauce on the schnitzel. I am thinking your mushroom sauce recipe might work well for schnitzel. What do you think?

  4. Soooo good. Soooo easy.

    I have two young children. It’s hard to cook anything, ever without either burning it or ending up cold. A recipe I can cook for hours and don’t have to stand over and watch intensely is wonderful.

  5. I used dried mushrooms in the cabbage/mushroom filling when I made pierogi. The taste was a little to strong for me. Would not using the liquid from the dried mushrooms affect the taste of this dish?

    1. It definitely will. If you feel it’s too strong for your palate just skip it. 👍🏻 Over time you may find that you like the stronger flavor of dried mushrooms and will adjust again. Happy cooking!

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