Kapusta z Grochem i Grzybami: A Traditional Polish Dish

Kapusta z grochem i grzybami (Cabbage with Peas and Mushrooms) is a classic Polish dish that’s especially popular during the holiday season, particularly Christmas. This hearty and flavorful recipe combines the earthy tastes of sauerkraut, dried mushrooms, and split peas, creating a comforting meal that is both nutritious and satisfying. Its simple ingredients reflect the essence of Polish cuisine—humble yet packed with flavor. Whether you’re looking to explore Polish culinary traditions or prepare a unique side dish, this recipe is a must-try.

Ingredients

500g sauerkraut (fermented cabbage)
1 cup dried split yellow peas
1 cup dried wild mushrooms (e.g., porcini)
1 medium onion, finely chopped
2-3 tablespoons vegetable oil (or butter for richer flavor)
2-3 bay leaves
4-5 allspice berries
Salt and freshly ground black pepper to taste
Optional: 1 tablespoon honey or sugar (to balance the tanginess)
Directions

Prepare the Split Peas: Rinse the split peas thoroughly under cold water. Place them in a pot, cover with water, and boil until soft but not mushy (approximately 30–40 minutes). Drain and set aside.
Rehydrate the Mushrooms: Soak the dried mushrooms in warm water for about 30 minutes. Once softened, chop them into small pieces and reserve the soaking water.
Cook the Sauerkraut: In a large pot, add the sauerkraut, bay leaves, allspice berries, and the reserved mushroom soaking water (be careful not to pour in any sediment). Simmer over low heat for 20–30 minutes.
Sauté the Onion and Mushrooms: Heat the oil in a skillet over medium heat. Add the chopped onion and sauté until translucent. Stir in the chopped mushrooms and cook for an additional 5 minutes.
Combine Ingredients: Add the cooked split peas and sautéed onion-mushroom mixture to the pot with sauerkraut. Stir well and cook for another 15 minutes to allow the flavors to meld. Season with salt, pepper, and a touch of honey or sugar if desired.
Serve: Remove the bay leaves and allspice berries before serving. Serve warm as a main dish or as a side to meats or other holiday dishes.
Serving and Storage Tips

Serving: This dish pairs well with rye bread or mashed potatoes. Serve it as part of a traditional Polish meal or as a standalone vegetarian dish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors often improve with time, making it a great make-ahead dish.