Kapusta kiszona duszona,[1] known to many Polish people simply as kapusta [kah-POOS-tah] which is the Polish word for "cabbage",[2] is a Polish dish of braised[3] or stewed sauerkraut[1] or cabbage, bacon, mushroom and onion, or garlic. It is seasoned with salt, pepper and sometimes bay leaf, sugar, paprika and apples. The dish may be served at picnics, festivals, etc. where it is served as an accompaniment for meatballs, pork cutlets, kielbasa other pork dishes,[1][2] veal and game meats.[3] 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. It has been described as less sour in flavor compared to German sauerkraut.[4]

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.[5]