Split Peas and Cabbage Kapusta z Grochem
A traditional Polish Christmas Eve side dish features a hearty combination of cabbage, sauerkraut, and pureed yellow split peas.
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Instructions
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In a small saucepan, combine peas and water. Boil for 2 minutes, then cover and soak for 30 minutes.
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Bring the pea mixture to a boil again, then reduce to a simmer. Cover and cook for 20 minutes until pureed, adding water if necessary; set aside.
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In a large pot, combine shredded cabbage, sauerkraut, and 3 cups of water. Bring to a boil, then simmer, covered, for 1 hour.
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While the cabbage cooks, sauté onion in butter until golden brown; set aside.
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Add the cooked peas and sautéed onions to the cabbage mixture. Season with salt and pepper, adding kraut juice or broth if dry.
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Mix well and heat the entire dish until warm throughout.
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Optionally, serve topped with fried chopped bacon.