Split Peas and Cabbage Kapusta z Grochem

Split peas and cabbage recipe

The Spruce / Julia Hartbeck

  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Yield: 6 bowls (6 servings)
Nutritional Guidelines (per serving)
362 Calories
19g Fat
27g Carbs
22g Protein
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Nutrition Facts
Servings: 6 bowls (6 servings)
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  1. Gather the ingredients.

    Ingredients for split peas and cabbage
    The Spruce / Julia Hartbeck
  2. Combine peas and boiling water in a small saucepan.

    Combine peas
    The Spruce / Julia Hartbeck
  3. 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
    The Spruce / Julia Hartbeck
  4. 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.

    Bring to a boil
    The Spruce / Julia Hartbeck
  5. 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.

    Place cabbage in dutch oven
    The Spruce / Julia Hartbeck
  6. While cabbage is cooking, sauté onion in butter until golden brown, but not burned. Set aside.

    Saute onion in butter
    The Spruce / Julia Hartbeck
  7. Add cooked peas to cabbage mixture. Season to taste with salt and pepper. Add some kraut juice or vegetable broth if too dry.

    Add cooked peas
    The Spruce / Julia Hartbeck
  8. Add sautéed onions and mix well. Heat until warm throughout.

    Add sauteed onions
    The Spruce / Julia Hartbeck
  9. Serve and enjoy!

    Serve split peas and cabbage
    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.