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Skillet of braised sauerkraut and cabbage with seared kielbasa rounds and soft potato chunks, topped with fresh dill
Braising, low and slow on the stovetop

Kapusta z Kielbasa (Polish Braised Sauerkraut with Kielbasa and Potatoes)

Prep 20 min Cook 45 min Total 1 hr 5 min Servings 6

By Lukasz Jagiello

Published Sep 24, 2026 · Updated Sep 24, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Cooking the potatoes separately rather than simmering them in the sauerkraut keeps them whole and buttery instead of breaking down into the braise, and searing the kielbasa hard before it ever touches the cabbage builds a browned fond that carries through the whole dish — the sauerkraut alone can't provide that depth.

Ingredients

  • Potatoes
  • Kielbasa and aromatics
  • Cabbage
  • To finish

Method

  1. 01

    Put the potato chunks in a pot, cover with cold water by about 2 cm (1 inch), and add 1 tsp salt. Bring to a boil, then simmer until just tender when pierced, 12 to 15 minutes. Drain and set aside.

  2. 02

    While the potatoes cook, set a wide heavy skillet or Dutch oven over medium-high heat. Add the kielbasa slices in a single layer (use 1 tbsp oil only if the pan looks dry). Sear until well browned on both sides, 6 to 8 minutes total. Transfer the sausage to a plate, leaving the rendered fat in the pan.

  3. 03

    Lower the heat to medium. Add the sliced onion to the pan and cook, stirring, until soft and golden at the edges, 8 to 10 minutes. Stir in the garlic and cook 30 seconds.

  4. 04

    Add the drained sauerkraut and the shredded fresh cabbage if using. Stir to coat in the onion fat, then pour in 240 ml stock. Add the bay leaf, caraway if using, black pepper, 1/2 tsp salt, and the sugar if the kraut tastes very sharp. Bring to a simmer.

  5. 05

    Cover and cook over medium-low heat for 20 to 25 minutes, stirring once or twice, until the cabbage is tender and most of the sharp raw edge is gone. Uncover for the last 5 minutes if the pan is swimming in liquid — you want it moist, not soupy.

  6. 06

    Return the seared kielbasa and the drained potatoes to the pan. Fold gently so the potatoes stay in large pieces. Warm through 3 to 5 minutes. Taste and adjust salt and pepper. Remove the bay leaf. Stir in 1 tbsp butter and most of the chopped dill if using.

  7. 07

    Serve hot in a wide bowl with a little more dill on top. Black bread or boiled potatoes on the side are traditional if you skipped potatoes in the pan.

Notes & swaps

  • Drain the sauerkraut well. Too much brine makes the dish watery and overly sharp.
  • Rinse the kraut only if it is aggressively sour. A quick rinse softens the tang without washing away all the flavor.
  • Brown the kielbasa hard. That sear is most of the meaty depth in the pan.
  • Fresh cabbage mixed with sauerkraut is optional but traditional in many homes — it keeps the dish from tasting only pickled.
  • Caraway is classic with cabbage. Skip it if you dislike the flavor; the dish still works.
  • Make ahead: tastes even better the next day. Cool, cover, and refrigerate up to 3 days. Reheat gently on the stove with a splash of stock if it looks dry.
  • Storage: freeze up to 2 months in an airtight container. Thaw overnight in the fridge before reheating.
  • Serve with rye bread, mustard on the side, and a cold beer or kompot if you like.

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