Kapusta Z Grochem (Polish Cabbage with Yellow Peas)

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Kapusta Z Grochem (Polish Cabbage with Yellow Peas)

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1/2 cup yellow peas
1/2 tsp Salt
1 large onion
2 tbs Butter
1/2 head of cabbage
1 cup broth vegetable, chicken or beef
2 Bay Leaves
4 allspice seeds
1 tsp caraway seeds optional
1/4 tsp Ground Pepper
2 tbs all purpose flour
3 tbs Butter
  • Medium




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:

  1. Place the uncooked yellow peas in a pot with 1 1/2 cups of water and 1/2 tsp salt and cook on a medium heat (covered) for 30 mins. I like mine with just a little bit of substance, so I don’t boil them until they fall apart.
  2. In the mean time, cut the cabbage in half and thinly slice one half in a shredder or hand slice.
  3. Chop into smaller pieces.
  4. Chop 1 onion and sauté with bayleaves, allspice, and caraway in butter until golden brown in a medium/large pot (the cabbage will join in later).
  5. When the onions are ready, add the cabbage and broth and cook uncovered for about 10 mins to soften the cabbage.
  6. Add the peas, and mix well to combine.
  7. In a small pan, make a roux of flour and butter, add to the cabbage and stir in. Taste and add more salt, if needed.
  8. Add ground pepper at the end.

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