Kapusta z Grochem
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
Total Time: 1 hour, 30 minutes
â€˘Use one can of Peas
â€˘1 small head cabbage (about 2 pounds), shredded - coarse
â€˘1 quart sauerkraut, rinsed and drained (reserve some of the kraut juice)
â€˘3 cups water â€“ use enough to cover cabbage
â€˘Salt and black pepper
â€˘1 onion, chopped fine
â€˘2 tablespoons butter
In large pot or Dutch oven, place shredded cabbage, sauerkraut and water. Bring to a boil. Reduce heat to a simmer, cover and cook 1 hour until cabbage is tender.
While cabbage is cooking, sautĂ© onion in butter until golden brown but not burned. Set aside.
Take about Â˝ can of peas and mash. Add mashed peas to cabbage mixture. Season to taste with salt and pepper, and some kraut juice if too dry. Add sautĂ©ed onions, salt and pepper to taste, and mix well. Add the remaining peas that are not mashed and mix. Mom always liked to see the peas in the dish that is why she did not mash the whole can. Heat until warm throughout and serve.