Kapusta kiszona duszona, known to many Polish-Americans simply as kapusta [kah-POOS-tah], is a Polish-American dish of braised sauerkraut or cabbage, bacon, mushroom and onion, or garlic. It is seasoned with salt, pepper and sometimes bay leaf, sugar, paprika and apples. Polish-Americans expect to find the dish (written up in shortened form as kapuska) at festivals, picnics, and club gatherings where it is served as an accompaniment for kielbasa, meatballs, pork cutlets and other pork dishes. In some homes, kapusta is served very thin, almost like a soup. In others, its ingredients are cooked until it becomes nearly as thick as mashed potatoes.
The primary ingredient has been pickled into sauerkraut which is amplified with a mix of mushrooms and onions and meat- fatty pork- either rib meat, bacon, or occasionally smoked kielbasa).