Kapusta Z Grochem (Polish Cabbage with Yellow Peas)
User Reviews
4.9
Kapusta Z Grochem (Polish Cabbage with Yellow Peas)
Description
Kapusta Z Grochem (Polish Cabbage with Yellow Peas) brings together soaked and simmered split yellow peas combined with sauerkraut cooked slowly with sautéed onion, butter, and spices including bay leaf, allspice, caraway seeds, and black pepper. The peas are cooked until tender but still intact, then joined with simmered, finely chopped sauerkraut softened in butter and water. A flour and butter mixture is used to slightly thicken the dish, balancing the textures between creamy peas and soft cabbage. The resulting dish offers a savory and mildly tangy flavor profile with gentle herbal notes from the spices.
The dish can be served as a warming side or vegetarian main, complementing rustic meals or simple meat dishes. It reflects traditional Polish pantry ingredients and delivers familiar festive and comforting flavors.
Soaking the peas overnight ensures they cook tender without becoming mushy. Adjust sauerkraut sourness by rinsing if desired and reserve some juice to balance the acidity in cooking. Regular stirring during simmering helps maintain an even texture and prevents sticking.
Ingredients
- 500 g yellow peas split
- 1/2 tsp salt
- 1 kg sauerkraut
- 1 onion chopped, large
- 2 tbs butter
- 3 cups water
- 2 bay leaf
- 4 allspice seeds
- 1 tsp caraway seeds optional
- 1/4 tsp black 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
User Reviews
Overall Rating
4.9
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