Kapusta z Grzybami: A Flavorful Polish Classic for Vegetarians

Kapusta z Grzybami, a traditional and delicious Polish dish, is an excellent option for vegetarians seeking a taste of Poland’s rich culinary heritage.

Combining the tangy flavors of sauerkraut with the earthy, umami notes of mushrooms, this satisfying dish is perfect for holidays, special occasions, or simply a cozy night in.

In this detailed recipe post, we’ll explore the world of Kapusta z Grzybami and learn how to create this classic vegetarian dish from scratch using step-by-step instructions and helpful tips. Let’s get started with the ingredients you’ll need.


  • 1 lb (450 g) sauerkraut, drained and rinsed
  • 1 lb (450 g) fresh white cabbage, shredded
  • 1 lb (450 g) fresh mushrooms (e.g., white button, cremini, or wild mushrooms), sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups (1 L) vegetable broth
  • 1/4 cup (60 ml) dry white wine (optional)
  • 2 bay leaves
  • 1 teaspoon dried marjoram
  • Salt and pepper, to taste
  • 3 tablespoons vegetable oil

For garnish:

  • Fresh dill, chopped


  1. Prepare the Cabbage and Sauerkraut
  • Rinse the sauerkraut in cold water, then drain it well. Set aside.
  • Remove any damaged outer leaves from the fresh cabbage and discard them. 
  • Shred the remaining cabbage using a sharp knife or a mandoline slicer. Set aside.
  1. Sauté the Onion and Garlic
    • In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
  1. Cook the Mushrooms
    • In a separate pan, heat the remaining tablespoon of vegetable oil over medium heat. Add the sliced mushrooms and cook until they release their liquid and become tender, about 8-10 minutes. Season with salt and pepper to taste.
  1. Combine the Ingredients
    • Add the shredded fresh cabbage, drained sauerkraut, cooked mushrooms, vegetable broth, white wine (if using), bay leaves, and dried marjoram to the pot with the onion and garlic. Stir well to combine all the ingredients.
  1. Simmer the Kapusta z Grzybami
    • Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1-2 hours, or until the cabbage is tender and the flavors have melded together. Stir occasionally and add more broth or water if necessary to maintain a moist consistency. Season with salt and pepper to taste.
  1. Serve and Enjoy
    • Remove the bay leaves and discard them. Serve the Kapusta z Grzybami hot, garnished with chopped fresh dill. 

For a complete meal, consider serving the Kapusta z Grzybami alongside some traditional Polish side dishes, such as:

  • Boiled or Mashed Potatoes: Simple and comforting, potatoes make the perfect accompaniment to the rich and flavorful Kapusta z Grzybami.
  • Kluski Śląskie (Silesian Dumplings): These potato dumplings, native to the Silesian region of Poland, pair well with the hearty flavors of Kapusta z Grzybami.
  • Kasha (Buckwheat Groats): This hearty and nutty-tasting grain is a staple in Polish cuisine and makes a great alternative to rice or potatoes.
  • Placki Ziemniaczane (Polish Potato Pancakes): These crispy, golden potato pancakes are a delicious and traditional Polish side dish that pairs beautifully with the flavors of Kapusta z Grzybami.

Helpful Tips and Variations

  • If you prefer a milder sauerkraut flavor, you can rinse the sauerkraut multiple times in cold water before draining and using it in the recipe.
  • Feel free to use other types of mushrooms, such as shiitake, oyster, or porcini, for a more complex and intense flavor profile.
  • For added depth of flavor, consider rehydrating dried wild mushrooms in hot water for 20-30 minutes, then draining and adding them to the dish along with the fresh mushrooms.
  • If you’re short on time, you can use pre-shredded cabbage and pre-sliced mushrooms to reduce prep time.

Storing and Reheating

  • To store leftover Kapusta z Grzybami, place it in an airtight container and refrigerate for up to 4-5 days.
  • To reheat, transfer the desired portion to a saucepan and heat over low heat, stirring occasionally, until warmed through. You can also reheat the Kapusta z Grzybami in a microwave-safe dish, covered, on medium power, stirring every minute or so until heated through.

In Conclusion

Kapusta z Grzybami is a flavorful and comforting Polish dish that showcases the delicious combination of sauerkraut and mushrooms.

By following this detailed recipe, you’ll be able to create this vegetarian classic in your own kitchen, bringing the warmth and flavors of traditional Polish cuisine to your table. Enjoy your Kapusta z Grzybami and the delightful experience it offers!

O autorach

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Laura i Nathan

Poznaj Laurę i Nathana. Doświadczonych kucharzy domowych. Autorów przepisów które z pewnością pokochasz.

1 komentarz do “Kapusta z Grzybami: A Flavorful Polish Classic for Vegetarians”

  1. Honestly amazing. Thank you So much for this recipe, i would like to ask If you could post more dishes From Polish cousine.

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