This Polish Kapusta is a delicious family recipe perfect for any occasion. It’s an easy slow cooker kielbasa and sauerkraut dish, combining hearty flavors with minimal effort.
Table of Contents
Traditional Sauerkraut and Kielbasa
My dad is 100% Polish and has been talking about his grandmother’s and mother’s Kielbasa Kapusta for decades! When my Polish grandmother passed away when I was 17, I inherited a couple of her cookbooks and her recipe tin.
That recipe tin has produced fabulous gems over the years. To surprise my dad on a recent trip back home, I made our family Kielbasa Kapusta recipe for him, but with my twist! I kept the ingredients and quantities the same, but I decided to cook it in the crockpot! It’s way more convenient for my lifestyle, and I know many of you will find this cooking method helpful, too!
Another change I made was to cut the kielbasa pieces smaller. This method enhanced the dish’s flavor by releasing more of the kielbasa juices, AND it allowed more surface area for the kielbasa to soak up the Kapusta juices! Is your mouth watering yet?! While the Kielbasa Kapusta was cooking, my dad snuck into the kitchen more than once with a huge, nostalgic grin on his face, saying, “This smells familiar,” and “Ooohhhh weeeee, is it dinner time yet?”
While I never tasted my grandmother’s version, my dad thought I pulled off a near match. I am so glad I found and tried this recipe, which gave my dad and me another link to our family heritage and produced a heartwarming dish we can pass to generations to come!
What is kielbasa?
Kielbasa is a staple in any Polish home. It is a type of sausage. In the USA, it is best known as any U-shaped meat with a coarse texture.
Ingredients and Estimated Costs
Per Serving Cost: $2.13
Recipe Cost: $17.06
- 2 Tablespoons butter – $0.26
- 2 Tablespoons bacon drippings – $0.50
- 2 ½ cups sweet yellow onions – $1.20
- 2 (32 ounce) cans sauerkraut – $4.36
- 1 teaspoon salt – $0.01
- ½ teaspoon freshly ground black pepper – $0.04
- ½ cup light brown sugar – $0.25
- 1 ¾ cups water – $0.00
- 3 pounds kielbasa – $10.44
NOTE: Recipe prices and the amounts needed are based on grocery store websites. Actual costs may vary depending on your ingredients.
How To Make Kielbasa and Sauerkraut
*For complete recipe instructions, scroll to the recipe card below.
- First, melt the butter and bacon drippings in a large skillet until the foaming stops, about 2 minutes.
- Next, add onions and cook, occasionally stirring, for about 8 minutes.
- Then, drain the sauerkraut at least twice, ensuring it is well-drained before putting it in the crockpot.
- Next, add the onions, salt, pepper, brown sugar, water, and kielbasa in the crockpot and stir.
- Cover it and cook on high for 1 hour.
- Finally, reduce to low and cook for an additional 6 hours, stirring occasionally. Serve and enjoy!
How to serve this Kielbasa Kapusta Crockpot Recipe
Kapusta means cabbage, so when serving this recipe of cabbage and Kielbasa (sausage), potatoes are a great option. These crispy smashed potatoes are seriously one of my all-time favorite potato recipes. For a classic choice, check out these creamy buttermilk mashed potatoes. But if you are like me and need more cheese in your life, you will want to make these 3-cheese potatoes Au gratin!
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Polish Sausage and Sauerkraut
Video
Equipment
- slow cooker
- measuring cups and spoons
- mixing spoon
- cutting board
- knife
- large skillet
- strainer
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons bacon drippings
- 2 ½ cups sweet yellow onions finely chopped
- 2 (32-ounce) cans sauerkraut
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup light brown sugar
- 1 ¾ cups water
- 3 pounds kielbasa cut into 2-inch slices
Instructions
- In a large skillet, melt butter and bacon drippings over medium heat until foaming subsides, about 2-3 minutes.
- Add onions and cook, stirring occasionally, until onions are translucent and edges begin to brown, about 8-10 minutes.
- While onions cook, rinse and drain sauerkraut at least twice. Make sure the sauerkraut is well drained.
- Add the sauerkraut to a slow cooker along with onions, salt, pepper, brown sugar, water, and kielbasa. Give everything a good stir and cover.
- Cook on high for 1 hour, then reduce to low and cook for an additional 6 hours, stirring occasionally. Serve.
Notes
- My dad distinctly remembers his mom using bacon drippings that she would keep in the refrigerator for this recipe. If you don’t have any on hand, substitute two additional tablespoons of butter (4 tablespoons) for the bacon drippings.
- I like to serve this dish with mashed potatoes (this recipe is SO good!). After all, potatoes, kielbasa, and cabbage are the holy trinity of Polish cuisine!
- This recipe is even MORE flavorful the next day! I know, hard to believe, right?!
- My family likes to eat leftovers between toasted Kaiser rolls with grainy mustard.
Storage Tips
Store: Transfer leftovers to an airtight container and store them for 3-4 days in the refrigerator.Freeze: Once cooled, transfer the kapusta to a freezer-safe container and freeze for 3-4 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Place the kapusta and kielbasa in a pot or saucepan (depending on the amount you’re reheating) and heat over medium heat until warm, about 5-10 minutes.
Nutrition
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Kielbasa Kapustka Recipe FAQs
Kapustka is a surname in the Polish language, and its literal translation is “cabbage.”
The word “kapusta” is of Slavic origin and is used in several Slavic languages, including Polish, Ukrainian, Russian, and others, to refer to “cabbage.”
In German, the word for “cabbage” is “Kohl” or “Weißkohl” (white cabbage) for the specific type of cabbage. The term “kapusta” is not used in the German language.
No, it would be best not to poke holes in the kielbasa before cooking. Poking holes in the sausage can cause the flavorful juices and fats to escape, leading to a drier and less tasty result.
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I am not polish but I like good food and the polish recipes that I have are great
I did not have o kapusta recipe until now. however I have made it with out the potatoes
I just came from a family gathering and my cousin just made kapusta. It’s awesome , yes! I agree with your original post it’s more awesome the next day I too cut up the kielbasa in smaller pieces I have a different recipe but it’s still so delicious
Do you sometimes put your Kielbasa Kapusta on grinder rolls, too? 🙂
Thanks for stopping by!
FOR ALL YOU POLSKI’S . My full blooded polish wife and me being a genealogy researcher. If your name ends in SKI. That means your Surname is from the city of the suffix of you name. Ie: Jankowski is from the city of jankow. I also being the main chef of the house have made Kapusta many times always a hit. This recipe is dead on for how I make it except for a can of whole potatoes as a filler.
Thanks for the genealogy background info on my maiden name! Geneology travel is something I’ve started to get into, and I just made a trip to Ireland to do some family research and I hope to get to Poland very soon. I am 50% polish and I’ve been longing to go for quite some time now.
Yes, my Great Grandmother would add potatoes to her mixture from time to time, too.
Thanks for stopping by! 🙂
how many servings is this recipe?
This serves 4-6.
With fresh kielbasa, do I cook it first before adding to crockpot?
Nope, fresh kielbasa will cook in the 7 hours it’s in the slow cooker.
In my House we use salt pork cooked down with onions instead of the bacon grease drippings.
That sounds really good!
Did you use fresh kielbasa or smoked store bought?
I used smoked store bought. Fresh will work, too.
Love the idea! Quick question, smoked or fresh kielbasa btw my mother’s maiden name is Kwiatkowski !
I personally like the smoked Kielbasa, but either will work! 🙂
Does the brown sugar give this an overly sweet taste? I’m diabetic and not a big fan of sweet things. I really want to try this though!
I grew up eating this my dad was Polish and my mom was Slovak. I remember my mom making the Kapusta in her large cast iron frying pan which I know have. with the bacon drippings and the Caraway Seeds which are a must in Polish Cooking I think the way you do it is a great idea. I think I will have to try it.
thanks for the recipe
Paulette G.
I hope you enjoy! 🙂
Do you use fresh or smoked? And do you have to cook it before you put in crock pot?
I use smoked, but you can use either.
I do not cook the kielbasa before I put it in the crock pot, it is thawed, though.
That’s awesome! I should try making kapusta in a crock pot. My family loves kapusta and we make it pretty often.
I’m just curious, you must be fluent in Polish language since you can read your grandmas recipe book… it’s probably hand written too. I’m Ukrainian, and Polish language is very similar, I understand almost everything when I hear people speak po polski. BTW, when I was young, in my teens, some guys would call me “polyachka”, because my maiden name had “skiy” ending, lol.
I’m not fluent in Polish, her recipe book and hand-written recipes are all in English. I wish I knew Polish though! And I definitely have had my fair share of nicknames with a “ski” last name. 🙂 Thanks for stopping by!
I am trying this for Ukranian New Years on January 14th with about 35 Ukie relatives. So glad it’s crock pot worthy since the stove and oven will be overflowing.
Wow, sounds like a joyful time! Enjoy your New Year get together!
I was so pleased to see you call it “Kapusta”! This is a long time family tradition in our Polish heritage as well. We also add sauteed mushrooms and cream of mushroom soup. It is not Thanksgiving or Christmas without a side of Kapusta.
Hi Kim! I love your addition of mushrooms and cream of mushroom soup, I can’t wait to try it this way!
We can’t eat onions 🙁 Will the recipe still be delicious without them, or is there something I could possibly use as a substitute? Thanks!
I’ve never had to substitute onions before. BUT I think leeks (the white part only) and shallots would work.
Gonna make it today I’ll let You know
Can’t wait to hear how you liked it!
Going to try this for my husband and family.
He’s of Polish decent and loves authentic dishes, brings back memories of his childhood. Plus it gives our kids and grandkids a taste of their polish ancestry.
Can’t wait to try it.
I hope he loves it as much as my family does! Enjoy! 🙂
I made this a few weeks ago and it was delicious and so easy! I’m not usually a fan of sauerkraut, but this is a whole different taste. Thanks so much for sharing! Making it again tonight!
Sharon, I am THRILLED you loved it! It’s definitely on the weekly meal plan often at my house! Thanks for stopping by! 🙂
Hi Jillian, my mom’s side of the family is Polish and from my earliest memory my Grandma mixed the Kraut (mixture) with the mashed potatoes and added bits of fried bacon or ham. is this a different dish and the family just called it Kapusta? I wonder…
Hi Liz! I think there are many variations of Kapusta. I know it’s not just a Polish dish as I’ve heard of other surrounding countries make it, too. In Polish Kapusta means cabbage so it’s sort of a fluid name for these similar cabbage/kielbasa dishes. I hope this helps!
P.S. Your family’s version sounds completely delicious!
I make mine just like yours, but I do cut up potatoes and add them at the beginning, then you have a complete meal all in your crockpot! I have also bought thick bacon and laid them on the top to cook down and release its fat juices. Frying bacon for its fat is messy, so I’ve tried this a couple of times. The bacon really cooks down and it’s not quite the same in taste because frying just makes everything taste good, but if someone is in a hurry, it’s an option to still get the bacon fat in it.
Cheryl, I love hearing about all the differnt ways folks make Kielbasa Kapusta! I love how you cook the bacon on top on the mixture instead of using bacon grease. I’ll have to give this a try next time!
Hi,
I am going to make your kapusta recipe next Saturday for my family reunion. Can you tell me about how many this will feed?
Hi Ramona, this recipe serves 6-8.
Ahhhhhhh Jill this is it. we’ll add some car rowdy seeds very little. Henry pulled out the all clad crock pot. Can’t wait to make this. Thanks for sharing this great recip
I’ll be making this recipe again next week so I will definitely try the caraway seeds! I can’t wait! 🙂
Love this recipe
Uncle Henry, I am SO glad you liked the recipe! 🙂
Hello,
I will be trying this for my grandson’s baptism luncheon on Sunday. BTW, my maiden name is Jankowski. Are you from the Michigan area?
Hi Joanna! I hope you liked the recipe and I hope your grandson’s baptism went well, congrats!
I am from Connecticut. But my great, great grandfather Vincent Jankowski had a brother named Anthony that lived in Michigan. So who knows, we could be related. 🙂