Kapusta Z Grochem (Polish Cabbage with Yellow Peas)
Polish Cabbage with Yellow Peas is a mandatory dish on the Christmas Eve table. Served with fried carp and mashed potatoes it tastes delicious.
Ingredients
- 500 g split yellow peas
- 1/2 tsp salt
- 1 kg sauerkraut
- 1 large onion chopped
- 2 tbs butter
- 3 cups water
- 2 bay leaves
- 4 allspice seeds
- 1 tsp caraway seeds optional
- 1/4 tsp pepper ground
- 2 tbs all purpose flour
- 3 tbs butter
Instructions
- If we're going to use dry split peas, it's best to leave them to soak overnight in a bowl with enough water to cover them by 1- 2 inches ( 2.5 - 5 cm).
- When ready to prepare the dish, begin by draining the peas of the water they soaked in and placing them in a pot with 1 ½ cups of fresh water and 1/2 teaspoon of salt. Simmer for 45 minutes - 1 hour, covered, until tender but not mushy.
- Meanwhile, drain the sauerkraut (reserve some of the juice in case you need to use it later). If you like it less sour, rinse the sauerkraut as well. and chop it finely with a knife.
- Melt the butter in a large pot and sauté the onion together with the spices (caraway, allspice and bay leaves).
- Add the shredded sauerkraut to the pot with 2 cups of water. Stir and simmer for about 30 minutes without a lid on top, stirring every once in a while, as the cabbage softens.
- When the peas become tender, drain them of the liquid and add them to the cabbage. Stir to distribute them equally in the pot and add more water if necessary.
- Turn the heat on low and simmer for another 30 minutes or so, to give the flavors enough time to meld together.
- Finish with a sprinkle some freshly ground black pepper over the dish and stir thoroughly.
- Serve hot and enjoy!
Notes
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