Braised Cabbage And Sauerkraut
Published January 8, 1983
- Total Time
- About 2 hours 45 minutes
- Rating
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Ingredients
4 tablespoons butter
½ pound large mushrooms, quartered
1 cup slice onions
2 cloves garlic, mashed
1 ½ pounds cabbage, trimmed of tough outer leaves and core and coarsely shredded
1 pound sauerkraut, rinsed and drained
2 cups chicken broth, boiling
1 cup dry white wine
Salt and freshly ground black pepper
1 bay leaf
⅔ cup sour cream
1 teaspoon poppy seeds
Nutritional analysis per serving (6 servings)
20 grams carbs; 38 milligrams cholesterol; 248 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 6 grams fiber; 955 milligrams sodium; 7 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees
- Step 2
Melt butter in a heavy casserole. Add mushrooms and saute over high heat until mushrooms begin to brown.
- Step 3
Lower heat to medium, stir in onion and garlic and saute until they are tender. Add cabbage, sauerkraut, chicken broth and wine. Mix to distribute the ingredients. Season with salt and pepper.
- Step 4
Add bay leaf, cover and place in preheated oven for 2 ½ hours until virtually all liquid in pan has been absorbed. Remove bay leaf. Check seasonings.
- Step 5
Serve directly from the casserole or transfer to a serving dish. Sour cream sprinkled with poppy seeds should be served alongside.
Private Notes
Comments
I can’t recommend this recipe enough! I’ve made it as stated and have changed it up based on what I had on hand. Since going Keto, I’ve often served this as a replacement to a starchy side like rice or pasta.
5 January 2026 Good wintertime meal. Unfortunately, it's Drynuary, no beer boohoo, & no wine in the pot Made half recipe, w/o mushrooms since I didn't have any. Cooked in Le Creuset casserole w cover. Added 3 peeled russet potatoes, a couple German natural casing franks for a half hour, then took cover off for half hour to crisp & brown ingredients. When I eat the leftovers tomorrow, maybe I'll remember the creme fraiche I just made & the poppy seeds too Didn't need 2 1/2 hours
No mushrooms or chicken broth. Get a pork backbone, combine with a quart of water and simmer down to 2 cups. Pick shreds of meat off bone and add the meat, pork stock and bone to the cabbage mix. Braise on stove top until liquid is absorbed, 1- 1.5 hrs. No sour cream or poppy seeds. It’s called kapusta! Serve with kielbasa, preferably fresh, and grey poupon mustard.
I halved the recipe but used 0.75lb mushrooms and started with a big link of chorizo. Only 6 oz sauerkraut which I drained but did not rinse. Took 2 hrs in a stainless pan w/lid. Excellent- very sauerkraut-y. Rinse if using a higher proportion. With more sausage on top I will call this poor man's choucroutte and am looking forward to serving it to my friends.