Braised sauerkraut meets wild mushrooms in this quintessential Christmas Eve dish. Can you have a little more polish than that? Serve it with rye bread and homemade butter and you’ll be Polish before you swallow the first bite!
How to make cabbage with mushrooms:
- Place the dried mushrooms in a small saucepan, add enough boiling water to cover them and set aside until the mushrooms are rehydrated (about 10-15 minutes).
- Meanwhile, cut the cabbage into strips and cut into smaller pieces.
- Place in a large saucepan with 1 1/5 cups water, bay leaves, peppercorns, allspice, and salt.
- Cook over medium heat until cabbage softens (only about 5 minutes).
- Add the sauerkraut (I don’t drain or rinse my sauerkraut, but you can if you like a milder sauerkraut). Continue cooking on medium-low.
- Clean the mushrooms and cut them into slices.
- Fry in butter until the edges are golden brown.
- Transfer to the cabbage mixture.
- Fry the chopped onion (add a little more butter if necessary) and add to the feast as well.
- After the mushrooms are rehydrated, cook them over low heat for about 10 minutes. Check if they are tender, if not, cook a little longer. Add more water if necessary.
- When the mushrooms are soft, add the water they cooked in to the cabbage mixture.
- Cut the wild mushrooms into pieces and add to the cabbage.
- Add the tomato paste and continue cooking for a total cooking time of about 1 hour.
- Turn off and set aside to cool. Store overnight in the refrigerator. The next day, cook for another hour and a half or so.
Remark: This dish does well in the fridge and is best cooked for several days. Cook for at least two days (1.5 hours per day) before serving for best results.