This recipe for Kielbasa Kapusta is my family’s traditional Polish Kapusta recipe made in a slow cooker!
Traditional Sauerkraut and Kielbasa
My dad is 100% Polish, and he 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 decided to make our family Kielbasa Kapusta recipe for him, but with my twist!
I kept all of the ingredients and quantities the same, but decided to cook it in the crockpot! It’s way more convenient for my lifestyle, and I know so 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 flavor of the dish 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 treat we can pass forward 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 kind of meat that is U-shaped with a coarse texture.
How to season Kielbasa
Seasoning kielbasa is a simple and delicious way to enhance its flavor. Start with fresh or smoked kielbasa. If you’re using fresh kielbasa, you can cook it as is. Add some flavor to the smoked kielbasa by brushing it with olive or vegetable oil. While kielbasa is already flavorful, add extra seasonings to suit your taste preferences. Popular seasonings for kielbasa include black pepper, garlic powder, paprika, onion powder, mustard powder, and caraway seeds.
How to make Kielbasa and Sauerkraut
- First, melt the butter and bacon drippings until foaming stops in a large skillet for a couple of 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. Stir everything before you 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!
Kapusta Recipe Cook’s Note
- My dad distinctively remembers his mom using bacon drippings that she would keep in the refrigerator for this recipe. If you don’t have any on hand, then substitute two additional tablespoons of butter (for a total of 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.
How to serve this Kielbasa 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! If you’re going to make it a complete Polish meal, then serve this along with my Polish Beet Soup.
How to store Polish Sausage and Sauerkraut
To store this recipe, follow these guidelines:
Store: Place the leftover Polish sausage and sauerkraut in separate airtight containers. Polish sausage and sauerkraut can be stored in the refrigerator for 3-4 days.
Reheat: You can reheat the sausages on a grill, stovetop, or oven until warm. You can heat it in a saucepan on the stovetop until heated to your desired temperature.
Freeze: Place the cooled Polish sausage and sauerkraut in a freezer-safe container or resealable bag, removing any excess air before sealing. Freeze for 2-3 months.
Thawing: Transfer the frozen Polish sausage and sauerkraut from the freezer to the refrigerator and let them thaw overnight. Once thawed, reheat the sausage and sauerkraut, following the guidelines mentioned above.
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.
The best way to cook Polish sausage depends on your preferences and the cooking equipment you have available. Here are some popular methods:
Slow Cooking: Slow-cooking Polish sausage is another fantastic option that infuses delightful flavors from anything you cook with it, like sauerkraut.
Grilling: Grilling Polish sausage over medium heat on a barbecue or grill pan is a popular method that imparts a delicious smoky flavor.
Pan-Frying: Pan-frying Polish sausage in a skillet with oil or butter is quick, easy, and tasty.
Boiling: Boiling Polish sausage is a traditional method that ensures even cooking and helps to reduce excess fat.
Baking: Baking Polish sausage in the oven is a convenient option that gets them nice and brown.
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.
Sauerkraut and Kielbasa Crockpot Recipe
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 over medium heat melt butter and bacon drippings 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 sauerkraut is well drained and add it to 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.
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My Grandparents both sides come from Warsaw, Poland. I am proud.
I am not polish, however this sounds absolutely incredible. It is however a lot of food. Can I freeze this?
You can! It will keep in the freezer for up to 3 months.
My Mother was the only one born here. The rest of my aunts and uncles came over on the boat from Poland. If I live to be a hundred
I’ll never understand why anyone would use sauerkraut and not
rinse it first. Even drained well, why would you want to eat some-
thing full of vinegar? If you keep adding sugar, you end up with
a dessert.
Real sauerkraut or in polish kiszona kapusta is NEVER EVER made with vinegar or sugar the same way kiszone ogórki/pickled cucumbers. I don’t know why you americans think you should add vinegar you ONLY use water salt,garlic,dill and horseradish that’s ALL with vinegar it is not sauerkraut it is abomination LOL
Homemade sauerkraut doesn’t use vinegar. I personally don’t rinse mine.
It’s so good and good for you.. we all grew up on this and if you actually try it you might like it. Don’t knock it before you try it. Like they saying goes don’t judge a book by the cover!!
I love this recipe! I’m making it for the second time tonight! It is very simple and has the perfect ratio of flavors.
Dawn, I’m so glad! It’s one of my favorite comfort foods. Thanks for stopping by! 🙂
My mother used to make this and as easy as it looked to make it was never close to hers.Now I can make it with ease!
Excellent meal. I cut back the sugar to about half of what it called for. I dont prefer sweet. Otherwise excellent meal
Glad this worked for you!
Do you use smoked or fresh kielbasa? Forgive if this is a dumb question, but although I’ve eaten a few good versions, I’ve never made this dish.
Hi Bernice,
I used smoked kielbasa.
Thank you from the bottom of my heart I thought I would never find my grandmothers recipe I can’t wait to make this
You’re so welcome, enjoy!
I am planning on making this but wanted to half the recipe, as I don’t need to make so much. Do you know how that would affect the cooking time? Thanks! I’m excited to cook and serve this!
The cooking time will be the same.
I can’t wait to try this. I am going to have to “Jane it” a bit, I always add caraway seeds to my kraut and might throw in some apple slices too. I didn’t like kraut growing up although my dad was all German and we had it a lot. While living in Norway, I learned to eat it with brown sugar and caraway seeds, and apples, and the same with red cabbage which I also never enjoyed growing up. Thanks to the folks in Norway, I have changed. Thanks for the recipe, and I think instead of mashed potatoes, red ones may go in the mix to make it easier.
As a small kid I was the one who would have to shred three bags of cabbage into a larg wooden barrel. I would salt between layers and pound with larg mallot. This gave us sourcrout for the next year. We are Polish on both sides and eat Polish meals year long. I’m 82 and just made the crout and sausage last week and my sister had to dig up her recipties . Pardon my spelling. Polish cooking is the best and I make at least one a week. I cook for myself now and it sends me back in time. Thanks mom for teaching me cooking at early age.
Fantastic! That bit of sugar makes it perfectly balanced- not sweet, not sour, just let’s all flavors come through. I gave it an hour less than the recipe and it was fully done, very tender.
Having a German background I grew up with sour in the sauerkraut, so the first time I had sauerkraut with my husbands family (Mom’s side Polish), well, it was a shocker! We’re not talking a rinse, we’re talking SWEEEEET. And having gone on about how much I love it and having taken a healthy portion, it took my all to get through it. After we married I eventually had to host my first Xmas with his family and I had my job cut out for me. Christmas is Polish dinner, no matter who hosts it. I could not bring myself to fix the SK “their” way, but I knew fixing it my wasn’t going to work either. Then I came across your recipe. OMG, talk about a game changer. They. Were. Wowed. And since that dinner 5 years ago, I’ve been responsible for the Kielbasa Kapusta. Many thanks!
Belinda, your comment made my day! I am thrilled that this recipe has made such memories for you and your family! Thanks for stopping by and sharing! 🙂
I was raised with polish food. Never put brown sugar in it. Can’t wait to try it. My mom’s stuffed cabbage was very similar but no garlic in the meat, just onion and rice, salt and pepper and egg. Can’t wait to try that also. Thanks for your recipes. I’m 85 yrs. old, but still willling to try something different.
When I read the recipe I was knocked over , it is exactly as my moms. however, she never wrote down any of her recipes that she got from Babcia. but I did.. this way I can pass it on. I make mine in a large fry pan. Although I leave out the sugar.. It still is very tasty..
This was delicious!! Gave my family another way to love sauerkraut! Even my 17 month old daughter ate it all up! So glad I tried this, will definitely make again!
This was amazing! A family of 20 who stated they were not fans of kielbasa were scrapping the pot for more. It was a fight to the finish I should have made more lol.
Haha, amazing! So glad this recipe was a hit! 🙂
I have made this several times with great success and rave reviews from family. However, you make no mention of fresh or smoked kielbasa. I have made it with smoked lielbasa, but prefer fressh. Can you use fressh kielbasa?
You can absolutely use fresh kielbasa!
Instead of the brown sugar, my Gramma chopped up an apple and mixed in with sauerkraut and onions. Still one of my favorites, but now I do it in my instant pot! I don’t smell it cook for as long this seems to be a good thing! It IS delicious the next day!
Thoroughly enjoyed this meal! We are not Polish, but have Irish, German, Hungarian backgrounds. Never did the sweet sauerkraut before. Easy to make and it melts in your mouth! Thanks! His will be a staple in our house from now on.