Polish Noodles and Sauerkraut: Kluski z Kwaśna Kapusta

Sauerkraut noodles
Polish noodles and sauerkraut

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Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 10 servings
Nutrition Facts (per serving)
341 Calories
21g Fat
33g Carbs
6g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 341
% Daily Value*
Total Fat 21g 27%
Saturated Fat 12g 59%
Cholesterol 49mg 16%
Sodium 1168mg 51%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 17%
Protein 6g
Calcium 47mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 1/2 pound (2 sticks) butter
  • 1 large onion (coarsely chopped)
  • 1 (32-ounce) container sauerkraut (drained; rinsed or unrinsed, as desired)
  • 1 pound kluski-style noodles (cooked and drained)
  • 1 (14-ounce) can mushrooms (stems and pieces, undrained)

Steps to Make It

  1. In a Dutch oven, sauté onion in butter until translucent. Add kraut and cook over medium-low for 15 minutes, stirring frequently.

  2. Heat oven to 350 F.

  3. Add cooked noodles to the sauerkraut mixture in the Dutch oven. Add undrained mushrooms, mixing thoroughly. Adjust seasonings if necessary.

  4. Transfer to a large casserole dish that has been coated with cooking spray.

  5. Bake 45 minutes or until top just starts to brown. Serve hot.