|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Noodles and sauerkraut, or kluski z kwaśna kapusta (KLOOSS-kee zih KVAHSH-nah kah-POOSS-tah) in Polish, is a favorite side dish in many Polish families.
It's a popular and portable dish to take to family parties, celebrations, potlucks, and tailgates.
Sautéed onions, sauerkraut, and mushrooms (either imported Polish mushrooms or canned mushrooms) mingle with buttered kluski noodles for an unassuming yet delicious side dish.
Kluski z kwaśna kapusta reheats well and actually tastes better after flavoring overnight. It's also a good candidate for the freezer as it thaws well.
Cabbage or sauerkraut with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski or hałuski, in the Czech Republic, it's known as nudle s zelí, and Slovaks call it haluski.
In a Dutch oven, sauté onion in butter until translucent. Add kraut and cook over medium-low for 15 minutes, stirring frequently.
Heat oven to 350 F.
Add cooked noodles to the sauerkraut mixture in the Dutch oven. Add undrained mushrooms, mixing thoroughly. Adjust seasonings if necessary.
Transfer to a large casserole dish that has been coated with cooking spray.
Bake 45 minutes or until top just starts to brown. Serve hot.