(kah-POOS-tah)
Cabbage and sauerkraut have long been Polish dietary mainstays. Kapusta kiszona or kwaszona (barrel-cured cabbage or sauerkraut) is the basis for Poland’s national dish bigos, kapuśniak (sauerkraut soup), the Christmas Eve dishes kapusta z grochem and kapusta z grzybami and a common pierogi filling. Sauerkraut is served uncooked as a salad and as a cooked vegetable. Fresh cabbage is also cooked in soups, as a vegetable side-dish, in stews and casseroles, and its leaves enwrap the popular gołąbki.
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