Kapusta Kiszona Zasmażana

Name: Kapusta Kiszona Zasmażana
Prep time: 13 min
Cook time: 37 min
Total time: 51 min
Cuisine: Polish
Ingredients: 800 g Sauerkraut, squeezed and roughly chopped; 150 g Onion, diced; 40 g Lard; 20 g Wheat flour; 2 g Marjoram, dried; 3 g Salt; 1 g Black pepper, ground; 1 g Sugar

Kapusta Kiszona Zasmażana · ready in 51 min · 4 servings · 169 kcal per serving · easy · 8 ingredients

A classic Polish pan-fried sauerkraut side, rich with lard, golden onion, marjoram, and a flour-bound gloss that belongs beside hearty roasts.

Prep: 13 min
Cook: 37 min
Total: 51 min
Serves: 4
kcal: 169
Difficulty: easy

Polish Side dishes Dairy-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

800 gSauerkraut, squeezed and roughly chopped
150 gOnion, diced
40 gLard
20 gWheat flour
2 gMarjoram, dried
3 gSalt
1 gBlack pepper, ground
1 gSugar

Equipment

stovetop, knife, cutting board, mixing bowl, colander, wide frying pan, wooden spoon, ladle, serving spoon, serving bowl

Instructions

Mise En Place
Gather measured ingredients, dice the onion, and set out a knife, board, bowl, colander, wide frying pan, wooden spoon, and ladle. · 8 min
What to look for: Ingredients are measured, onion is diced, and tools are within reach.
Prepare Sauerkraut
Rinse the sauerkraut only if very sour, squeeze it firmly, and chop roughly so the strands are shorter but still rustic. · 5 min
What to look for: Sauerkraut looks moist but not dripping, with uneven rustic pieces.
Fry Onion
Melt lard in a wide frying pan, add diced onion, and fry over medium heat until golden and lightly caramelised. · 8 min
What to look for: Onion is golden, glossy, and sweet-smelling at the edges.
Cook Cabbage
Add sauerkraut to the onion and cook, stirring often, for 10 minutes until glossy and some edges lightly catch. · 10 min
What to look for: Sauerkraut softens, turns glossy, and begins to brown in small spots.
Add Flour
Dust wheat flour evenly over the cabbage, stir thoroughly, and cook for 2 minutes to remove the raw flour taste. · 2 min
What to look for: Flour disappears into the fat and lightly coats the sauerkraut.
Season Pan
Add 120 ml hot water, then season with marjoram, salt, black pepper, and sugar; stir until the sauce begins to loosen. · 2 min
What to look for: The pan looks saucy and the seasonings are evenly distributed.
Simmer Slowly
Simmer gently for 15 minutes, stirring now and then, until the sauerkraut is tender and the sauce thickly coats the spoon. · 15 min
What to look for: Sauerkraut is tender, glossy, and bound in a light thickened sauce.
Serve Hot
Serve hot as a traditional side, spooning the glossy sauerkraut from the pan while it is still moist and lightly sauced. · 1 min
What to look for: The finished dish is shiny, soft, and lightly bound, not dry.

Nutrition (per serving)

kcal	169
Protein	3 g
Carbohydrates	17 g
of which sugars	6 g
Fat	10 g
of which saturated	4 g
Fibre	7 g
Sodium	1619 mg

Nutri-ScoreB

Allergens

Contains: gluten

Ingredient substitutions

Sauerkraut

Mild sauerkraut: Use the same weight; rinse less if it is already mild.

Onion

Yellow onion: A standard yellow onion is the most traditional choice.

Lard

Rendered pork fat: Use clean rendered pork fat with a mild aroma.

Wheat flour

All-purpose wheat flour: Use plain wheat flour with no added raising agent.

Marjoram

Dried marjoram: Rub it between your fingers before adding for better aroma.

Salt

Fine salt: Season carefully because sauerkraut may already be salty.