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The Spruce / Julia Hartbeck
Nutritional Guidelines (per serving) | |
---|---|
362 | Calories |
19g | Fat |
27g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 362 |
% Daily Value* | |
Total Fat 19g | 25% |
Saturated Fat 8g | 38% |
Cholesterol 52mg | 17% |
Sodium 938mg | 41% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 11g | 40% |
Protein 22g | |
Calcium 149mg | 11% |
*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.
Ingredients
- 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)
Steps to Make It
-
Gather the ingredients.
The Spruce / Julia Hartbeck -
Combine peas and boiling water in a small saucepan.
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Bring to a boil over medium-high heat and continue boiling 2 minutes. Remove from heat. Cover and let soak 30 minutes.
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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.
The Spruce / Julia Hartbeck -
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.
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While cabbage is cooking, sauté onion in butter until golden brown, but not burned. Set aside.
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Add cooked peas to cabbage mixture. Season to taste with salt and pepper. Add some kraut juice or vegetable broth if too dry.
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Add sautéed onions and mix well. Heat until warm throughout.
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Serve and enjoy!
The Spruce / Julia Hartbeck
Recipe Variation
- Optionally, sauté onion with chopped bacon, omitting the butter, until bacon is cooked through, but not crispy. Add to cabbage with cooked peas.
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