Ingredients
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1/2 cup yellow peas
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1/2 tsp Salt
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1 large onion
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2 tbs Butter
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1/2 head of cabbage
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1 cup brothvegetable, chicken or beef
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2 Bay Leaves
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4 allspice seeds
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1 tsp caraway seedsoptional
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1/4 tsp Ground Pepper
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2 tbs all purpose flour
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3 tbs Butter
Directions
Peas with cabbage have been served in Poland for nearly a thousand years! No wonder we have this specific version of braised sauerkraut, a Christmas meat-free dish.
It is an easy-to-make, delicious, and most of all super healthy snack or even a main course, where sour cabbage accompanies yellow split peas.
How to Make Kapusta Z Grochem:
- Place the yellow peas in a pot with 1 1/2 cups of water and 1/2 tsp salt. Cook over medium heat with the lid on for 30 minutes. Cook them to your preferred level of tenderness, but it’s recommended not to overcook them until they fall apart.
- While the peas are cooking, cut the cabbage in half and thinly slice one half using a shredder or by hand. Chop the sliced cabbage into smaller pieces.
- Chop the onion and sauté it with bay leaves, allspice, and caraway in 2 tablespoons of butter until it turns golden brown in a medium/large pot. The cabbage will join in later.
- When the onions are ready, add the sliced cabbage and broth to the pot. Cook uncovered for about 10 minutes to soften the cabbage.
- Once the peas are done, drain them and add them to the pot with the cabbage. Mix everything together.
- In a small pan, make a roux by combining 2 tablespoons of flour with butter. Add this roux to the cabbage mixture and stir it in. Taste and add more salt, if needed.
- Finish the dish by adding ground pepper to taste.
