Polish Kapusta Kiszona, Braised Sauerkraut

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Greater Poland (Wielkopolska)

📍 Where this dish comes from: Greater Poland (Wielkopolska)
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Polish Kapusta Kiszona, Braised Sauerkraut, plated and ready to serve

Braised sauerkraut is a genuine everyday side in Poland, its sharp fermented tang mellowed by a slow braise with onion, bay leaf, and caraway. It’s the same sauerkraut used in bigos, here treated on its own as a proper side dish.

What You’ll Need

Ingredients for Polish Kapusta Kiszona, Braised Sauerkraut

Polish Kapusta Kiszona, Braised Sauerkraut

Fermented sauerkraut, braised until soft and slightly sweet with onion and caraway.
Print Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: Polish
Servings: 6 servings
Calories: 110kcal

Ingredients

  • 4 cups sauerkraut drained
  • 3 tbsp butter or bacon fat
  • 1 onion diced
  • 1 bay leaf
  • 1 tsp caraway seeds
  • 1/2 cup vegetable or chicken broth
  • Salt and pepper to taste

Instructions

  • Melt butter or bacon fat in a large skillet over medium heat.
  • Add onion and cook 5–6 minutes until softened.
  • Add sauerkraut, bay leaf, and caraway seeds, stirring to combine.
  • Add broth, cover, and simmer 20 minutes, stirring occasionally.
  • Remove bay leaf, season with salt and pepper, and serve warm.

Nutrition

Serving: 1serving | Calories: 110kcal | Protein: 2g | Fat: 9g | Fiber: 3g
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Cooking Polish Kapusta Kiszona, Braised Sauerkraut in the kitchen

Health Benefits

  • Sauerkraut is a fermented food that supports gut health with natural probiotics.
  • A naturally low-carb, high-fiber side that pairs well with nearly any main dish in this book.
  • Caraway seeds carry a long traditional history of digestive support.
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