Split Peas & Cabbage, or Kapusta z Grochem in Polish, is a traditional side dish at wigilia, Christmas Eve dinner. The meal is meatless but this dish, which is as much starch as vegetable, also can be served with a garnish of fried bacon if you're not fasting.
Makes 4 to 6 servings of Polish Split Peas and Cabbage
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
- 1 pound dried split yellow peas, rinsed
- 3 cups boiling water
- 1 small head cabbage (about 2 pounds), shredded
- 1 quart sauerkraut, rinsed and drained
- 3 cups water
- Salt and black pepper
- 1 onion, chopped fine
- 2 tablespoons butter
- 1/2 pound bacon, chopped (if not fasting)
Preparation:
- Combine peas and boiling water in a small saucepan. Bring to a boil over medium-high heat and continue boiling 2 minutes. Remove from heat. Cover and let soak 30 minutes. Bring to a boil again. Reduce heat to a simmer, cover and cook 20 minutes. Set aside.
- Meanwhile, in large pot or Dutch oven, place shredded cabbage, sauerkraut and 3 cups water. Bring to a boil. Reduce heat to a simmer, cover and cook 1 hour.
- While cabbage is cooking, saute onion in butter until golden brown but not burned. Set aside.
- Add cooked peas to cabbage mixture. Season to taste with salt and pepper. Add sauteed onions and mix well. Heat until warm throughout and serve.
