AI-generated image
Cabbage with peas
Kapusta z grochem: sauerkraut braised with yellow split peas, onion and dried mushrooms
Of the twelve dishes on a Polish Christmas Eve table, this is the humblest and often the one people go back to for seconds. Sour, tangy sauerkraut is braised slowly with yellow split peas until the peas collapse into a soft, savoury mash that binds the cabbage, with dried mushrooms and golden onion for depth. Serve it warm next to pierogi or potatoes, and know that it tastes even better reheated the next day. The usual slip is adding salt before the peas are cooked, which keeps them hard; season only at the end, as the sauerkraut is salty anyway. Chef's tip: if your sauerkraut is very sour, rinse it once and squeeze it, keeping a little juice to adjust the sharpness later.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 7 oz yellow split peassoaked overnight if possible
- 3 ¼ cups waterfor the peas
- 1 ⅔ lb sauerkrautdrained, juice kept
- ⅔ oz dried porcini mushroomssoaked in 200 ml hot water
- 1 ¼ cups waterfor the cabbage
- 2 onionsfinely chopped
- 4 tbsp sunflower or rapeseed oil
- 1 tsp dried marjoram
- ½ tsp black pepper
- ½ tsp saltto taste
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Rinse 7 oz yellow split peas, cover with 3 ¼ cups water and simmer for 40–50 minutes, skimming, until they fall apart when pressed. Add a splash more water if they dry out.
50 minStep 2: Meanwhile chop the soaked ⅔ oz dried porcini mushrooms and put them in a second pan with their strained soaking liquid, 1 ⅔ lb sauerkraut, 1 ¼ cups water, 2 bay leaves and 4 allspice berries. Simmer, covered, for 40 minutes, until the cabbage is soft.
40 minStep 3: Fry 2 onions in 4 tbsp sunflower or rapeseed oil over a medium heat for 10 minutes, until deep golden and sweet.
10 minStep 4: Stir the peas and onions into the cabbage and cook uncovered for 10 minutes more, stirring, until the mixture is thick and creamy with no liquid pooling.
10 minStep 5: Remove the bay leaves, season with 1 tsp dried marjoram, ½ tsp black pepper and ½ tsp salt, and add a little sauerkraut juice if it needs more tang. Serve warm.
2 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 10 g
- Carbs
- 28 g
- Fat
- 10 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cabbage with peas take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dried porcini mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican