Ukrainian Kobasa Kapusta

*Updated* Apr 21, 2025 Published: March 17, 2020 / By: Gloria Duggan | Homemade & Yummy 32 Comments

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This classic recipe for Ukrainian Kobasa Kapusta has been enjoyed in my family for years.

If you love sauerkraut and kielbasa, this easy-to-make recipe is just what you need. Whether you think it is Polish or Ukrainian, this combination is a winner.

Traditional Ukrainian Kobasa Kapusta in a serving bowl

I love all versions of Ukrainian comfort food. Love the taste of cabbage rolls but not all the work? Give this Lazy Cabbage Roll Casserole a try.

If you are a potato lover, Ukrainian potatoes with green onion and dill are the perfect side to steak and more.

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Looking for a traditional Ukrainian dessert recipe? Ukrainian Cheesecake also called Syrnyk is a great choice. This is an Easter treat.

When I was a child, I was lucky enough to have access to homemade sauerkraut. We called it kapusta. For this recipe, I use store-bought.

When you combine kobasa with anything, it is going to be delicious.

RECIPE and INSTRUCTIONS for this kielbasa and cabbage recipe are at the bottom of this post.

Is it called kubasa, kielbasa or kobasa? This article in the Winnipeg Free Press is an interesting read. Some even call it Polish sausage.

All the Ukrainians in my family refer to it as kobasa. I was even lucky enough to be a judge in a meat competition to crown the award-winning kobassa champion.

Ingredients List

This is basically a braised sauerkraut recipe, with the addition of meat and seasonings. You will need:

oil
onion
sauerkraut (homemade or store-bought)
salt and pepper
fennel seed
kobasa/kielbasa

The ingredients kobasa, sauerkraut and diced onion and fennel seeds

For this recipe, I used a *(affiliate) cast-iron skillet. Feel free to use whatever type of frying pan you wish.

Lots of recipes call for bacon, but I prefer to use *(affiliate) bacon flavoured olive oil.

For the *(affiliate) fennel seeds I used a *(affiliate) mortar and pestle to crush them.

Fennel seeds getting crushed in a mortar and pestle.

Difference Between Kapusta and Sauerkraut

Kapusta is the Ukrainian and Polish word for cabbage. It can refer to braised cabbage or sauerkraut.

Baba and mom would make this with cabbage from the garden.

They would shred the cabbage with a large mandolin (shredder) into a crock. Layers of salt would be added. Then a wooden lid would be placed on top, weighted down with a large rock or brick.

The cabbage would then ferment for several weeks. The sauerkraut was then preserved in glass jars just like pickles.

Used in lots of great ways like cabbage and noodles, potatoes and sauerkraut or kapusta soup. Have you tried sauerkraut pierogies? They need to be topped with my Pierogi Sauce.

Speaking of meat and braised cabbage, Corned Beef and Potato Skillet is a great recipe. Just replace the Brussels sprouts with finely shredded cabbage or coleslaw for a great Irish dinner.

You can never go wrong with adding sauerkraut to sandwiches and sausages on a bun. A corned beef sandwich is a true deli classic. How about a delicious twist on a Reuben style sandwich that uses turkey bacon and a creamy mayo-mustard sauce? Great for lunch, brunch and dinner.

Close up of sauerkraut and kielbasa in a serving bowl.

Making Kobasa Kapusta

All it takes is a skillet and a few ingredients. Get everything cut, diced and ready to go. In under 30 minutes dinner will be ready.

Dice the onion
Cut the kobasa (I like to cut it into pie-shaped pieces)
Crush the fennel seed
Drain and rinse the sauerkraut

Recipe Tip: Be sure to thoroughly rinse and drain the sauerkraut. I like to put it into a bowl, pour boiling water over it, and let it sit for a few minutes.

Then I will pour the contents into a colander and squeeze out all the excess liquid.

Best Kobasa To Use? This is a personal preference. I used turkey kolbasa, but feel free to use ANY kind you wish. All will work. Be sure to REMOVE the skin before slicing.

Collage photo of the steps to make the Kobasa Kapusta recipe.

Heat the oil in a frying pan
Add the diced onions, salt, pepper and fennel seed
Cook until the onions are nicely browned
Add the cut-up kobasa
Cook for several minutes to brown
Add the sauerkraut, and continue to cook until it is nicely warmed thoroughly

Sauerkraut and kobasa cooking in a cast iron skillet.

Since the majority of the ingredients are already cooked, you are only browning and heating.

Place in a serving bowl
This can be eaten as a stand-alone meal, or with a nice side
Potatoes or noodles are a great additional side to this dish
ENJOY!

If your family is anything like mine, this kobasa and sauerkraut recipe can be enjoyed any night of the week. Pair it with some easy homemade soda bread.

Traditional Ukrainian Kapusta with Kobasa in a serving bowl.

It is often seen on the holiday dinner table at Christmas and Easter.

Ukrainian Recipes

Kapusta and kobasa have been part of my family for generations. I don’t know a Ukrainian that does not enjoy this traditional dish. We do love our cabbage rolls too.

Growing up I thought Pickled Eggs were Ukrainian too. Since mom did so much canning, these were in the cold room along with all the other pickles. Little did I know (until I did the research) they originated in the UK.

Mom’s Pea Soup was also a hit. Hubby quickly informed me that this was a French Canadian dish. He would know, he was born in Quebec.

Baba’s Egg Noodle Casserole for sure is Ukrainian. My favourite after school snack when I was a child.