|Nutritional Guidelines (per serving)|
|Servings: 6 bowls (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 11g||40%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Split peas and cabbage, or kapusta z grochem (kah-POOSS-tah zih GRROH-hem) in Polish, is a traditional side dish at wigilia, the Christmas Eve dinner also known as the Star Supper.
Fresh shredded cabbage, sauerkraut, and a purée of cooked yellow split peas are combined to make this thick, slightly tangy dish.
While wigilia is a meatless meal, this dish, which is as much a starch as a vegetable, also can be served with a garnish of pork cracklings known as skwarki or fried bacon if you're not fasting.
- 1 pound dried yellow split peas (rinsed and drained)
- 3 cups boiling water
- 1 small head cabbage (shredded)
- 1 quart sauerkraut (undrained or drained, if desired, reserving some of the kraut juice)
- 3 cups of water
- 1 onion (finely chopped)
- 2 tablespoons butter
- Salt and black pepper (to taste)
- 1/2 pound bacon (chopped)
Gather the ingredients.
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, or until cooked down into a purée, adding more water if necessary. Remove from heat and set aside.
Meanwhile, in a large pot or Dutch oven, place shredded cabbage, sauerkraut, and 3 cups of water. Bring to a boil. Reduce heat to a simmer, cover and cook 1 hour.
While cabbage is cooking, sauté 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 some kraut juice or vegetable broth if too dry.
Add sautéed onions and mix well. Heat until warm throughout.
Serve and enjoy!
- Optionally, sauté onion with chopped bacon, omitting the butter, until bacon is cooked through, but not crispy. Add to cabbage with cooked peas.