- Kielbasa, cut into 2" chunks and fried in 2- 3 inches of water until water evaporates.
- 4-6 tablespoons butter, divided
- Note: I use 1-1/2 Tbsp. olive oil and 2 Tbsp. butter
- 3 onions, chopped
- 2 cups button mushrooms, sliced (must be fresh NOT canned)
- Note: My Mother-in-law picked wild mushrooms but I do not suggest them because unless you know your mushrooms, you could become very ill.
- 1/4 cabbage, medium sized and thinly sliced
- 1 (32 ounce) jar sauerkraut, pressed well to drain
- 1/2 teaspoon granulated sugar
- A pinch of dried dill
- 1-1/2 tsp. parsley flakes
- salt and pepper to taste
- Note: Caraway seeds can be added but because I absolutely HATE the flavour of caraway, I omit it.
How to make it
- Preheat oven to 350 degrees F.
- Cook kielbasa chunks as explained above, then set them aside.
- Heat 4 tablespoons of butter over medium heat.
- Saute onions and mushrooms until tender.
- In a medium saucepan over high heat, boil cabbage for 15 minutes.
- In a 9 x 13 inch greased or sprayed baking dish or casserole, combine kielbasa, onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper and mix well.
- Dot remaining 2 tablespoons of butter on top.
- Bake in a preheated oven for 1 hour, gently stirring every 20 minutes.
- Serves 4-6 people or you can have this as a side dish on a buffet table.