Split Peas and Cabbage Kapusta z Grochem Recipe

1. Combine peas and boiling water in a small saucepan.
2. Bring to a boil over medium-high heat and continue boiling 2 minutes. Remove from heat. Cover and let soak 30 minutes.
3. 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.
4. Meanwhile, in a 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.

1. While cabbage is cooking, sauté onion in butter until golden brown but not burned. Set aside.
2. Add cooked peas to cabbage mixture. Season to taste with salt and pepper. Add some kraut juice or vegetable broth if too dry.
3. Add sautéed onions and mix well. Heat until warm throughout and serve.

Note: Optionally, sauté onion with chopped bacon, omitting the butter, until bacon is cooked through, but not crispy. Add to cabbage with cooked peas.

More Polish Cabbage Dishes

Braised Red Cabbage Recipe:  This is an easy dish to make especially if you have a food processor. It has the sweet-sour taste Poles love.

Cabbage, Meat and Noodles Recipe: This is a comfort-food casserole of the highest order made with ground pork, cabbage and egg noodles in a sour cream sauce.

Cabbage-Bacon-Potato Casserole Recipe: Here's another hearty comfort-food dish that cooks in the oven and sports a cheesy, bubbly topping.

Unstuffed Cabbage Recipe: This take on Polish goląbki takes the drudgery out of stuffing and rolling individual cabbage leaves. Instead, chopped cabbage, meat, and tomatoes get cozy in a casserole that is baked.