Sauerkraut Stewed with Yellow Peas
Cabbage has been one of the most popular Polish vegetables for centuries. Sauerkraut cooked together with peas, mushrooms or dried plums, it is an obligatory Christmas dish. It tastes best when reheated two or three days after cooking.
INGREDIENTS (serves 4)
- 150 g dried yellow split peas
- 400 g sauerkraut with carrot
- 1/2 vegetable stock cube
- 3 tablespoons vegetable oil
- 1 onion
- 1 bay leaf, 1 allspice (pimento) berry, 2 teaspoons caraway, salt and pepper
- Soak the peas in 1 litre cold water the evening before and set aside to soak overnight. Next day, transfer to pot. If necessary, add more water to fully cover peas. Bring to the boil. Skim off foam from top, add stock cube, stir and bring to the boil again. Salt and, if necessary, cover and cook for approx. 30 minutes or until tender. Remove lid and steam off excess moisture. The peas may have partially disintegrated.
- Chop sauerkraut fine and, if it is extremely sour, rinse it in a sieve. Transfer to clean pot, add a little water, cover and cook until tender for about 20 minutes. Stir 2-3 times while it cooks and, if necessary, replace evaporated water. Finally steam away remaining liquid.
- Pour oil into large frying pan, add diced onion, bay leaf, allspice and caraway. Fry approx. 5 minutes, stirring frequently. Add sauerkraut and cook for about 10 minutes. Season with freshly ground pepper. Add peas, stir and cook for about 5 minutes.
You will find an original recipe in Polish HERE.