How to make it

  • In a large frying pan, melt down the chicken fat.
  • Add onion and stir until the onion starts to turn clear.
  • Add cabbage and cook down until it starts to darken, stirring occasionally (about 20 minutes).
  • Add sauerkraut and 1/4 cup of the liquid it came with. If it did not have liquid, add 1/2 cup water.
  • Continue to cook on the stovetop for 1 hour, stirring occasionally. Add water as necessary to keep from burning.
  • Add salt and pepper to taste - I taste it each time I stir and add salt and pepper as necessary.
  • Transfer to a baking dish and bake on a low to medium heat (200F) for another hour to 1.5 hours, stirring, adding water and checking salt and pepper occasionally.
  • This is best served with Kielbasa. You can boil the Kielbasa to start it, and add it to the Kapusta while you bake it.

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