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Cabbage with Peas for Easter

Easter Regional Cuisine of Poland Main Dishes 60 min Medium 29 wyświetleń ~18.15 PLN * - (0)
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Description

Traditional Polish cabbage with peas is a hearty, rustic dish perfect for the Easter table. It comes from rural cuisine, where simple ingredients (sauerkraut and peas) were combined with smoked bacon and aromatic spices to create a full, slightly tangy flavor. The dish has a creamy texture from the peas and a distinct, spicy note from the cabbage, with the addition of smoked fat for depth of flavor. Serve hot as a main dish or as one of the elements of a festive buffet, with dark bread, horseradish, or eggs. It looks appetizing in a deep ceramic bowl — golden pieces of bacon contrast with the light peas and white cabbage, while fresh marjoram adds a green accent.

Ingredients Used

Ingredients (14)

Servings:
6
  • Peeled peas 250 g
  • Sauerkraut 800 g
  • Smoked bacon 150 g
  • Onion 1 szt. (~150 g)
  • Carrot 1.3 szt. (~100 g)
  • Water 1000 ml
  • Sugar 5 g
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Butter 30 g
  • Rapeseed oil 15 g
  • Marjoram 4 g
💰 Szacowany koszt dania: ~18.15 PLN (3.02 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking Peas

1

Sort the peeled peas on a large, flat dish: spread out the grains and remove any stones or impurities. Transfer to a sieve and rinse under cold running water for about 1 minute until the water runs clear.

Ingredients: peeled peas
Use a fine mesh strainer and a large bowl; thorough rinsing removes dust and husks. Be careful not to lose any grains through the large holes of the strainer.
2

Transfer the rinsed peas to a pot with a capacity of at least 3 liters. Pour in 750 ml of water (about 3 cups) — a ratio of about 1:3 of the weight of peas to water. Bring to a boil over high heat without a lid. Once it starts boiling, reduce the heat to low and cook for 30–35 minutes, stirring occasionally and skimming off the foam that forms on the surface. The peas are ready when they are creamy inside, easily mashed between two spoons, but should not completely fall apart.

Ingredients: peeled peas, Water
Use a medium pot with a heavy bottom (at least 3 l). If the water evaporates too quickly, add 50 ml at a time to keep the peas covered. Do not salt at the beginning of cooking — salt can prolong the softening time.

Preparing the cabbage

3

Open the sauerkraut and transfer it to a cutting board. If it is very sour, quickly rinse it under cold water and squeeze it well with your hands until it stops dripping. Chop the cabbage with a knife into pieces 1–2 cm wide if it is thick, or leave it cut shorter if you prefer larger pieces.

Ingredients: Sauerkraut
If the cabbage is packed whole, use a large knife and a stable cutting board. Good squeezing will prevent excessive thinning of the dish with water from the cabbage.

Frying

4

Take a wide pot or saucepan with a capacity of at least 4 l. Cut the smoked bacon into small cubes (about 1 cm). Place the bacon in a cold pot and turn the heat to medium-high. Fry for 6–8 minutes, stirring with a wooden spoon, until the bacon releases its fat and the skin and edges are golden and slightly crispy.

Ingredients: Smoked bacon
The best is a pot with a thick bottom; starting to fry in a cold pot helps to evenly render the fat. If you are skipping the bacon, heat 15 g of rapeseed oil and proceed similarly with the onion.
5

Add chopped onion (150 g) and grated carrot (100 g) to the pot. Sauté for 5–7 minutes over medium heat, stirring every 30 seconds, until the onion is translucent and slightly softened, and the carrot is slightly tender. If the bacon hasn't released much fat, add 15 g of rapeseed oil (optional).

Ingredients: Onion, Carrot, Rapeseed oil
Use a wooden spoon for stirring; do not allow the onion to brown too much — it should just become translucent, which takes 4–6 minutes.

Stewing

6

Add the chopped sauerkraut, bay leaves (2 pieces), and allspice (3 pieces) to the pot with bacon and vegetables. Pour in 300 ml of water and stir. Add 5 g of sugar and 2 g of black pepper. Partially cover with a lid and simmer on low heat for 12 minutes, stirring every few minutes to prevent the sauerkraut from sticking.

Ingredients: Sauerkraut, Bay leaf, Water, Sugar, Black pepper
Use a slotted spoon to mix, to evenly combine the ingredients. If the cabbage has been rinsed, you can add a little less water — the goal is for the cabbage not to be dry, but also not to be swimming in liquid.
7

When the cabbage has softened, add the cooked peas (drained of excess liquid) to the pot and mix gently. If there is not enough liquid in the pot, add about 150–200 ml of water to cover the ingredients. Cook on low heat, partially covered, for 20–25 minutes, stirring every 5–7 minutes. Check the softness of the peas with a fork: the peas should be soft and creamy, but the grains may retain a slight shape.

Ingredients: peeled peas, Water, Sauerkraut
Use a large spoon or spatula to avoid crushing the peas too much. If the dish becomes too dry, add a small amount of hot water.

Finishing and serving

8

After 20–25 minutes, remove the pot from the heat. Take out the bay leaves and allspice berries. Add 6 g of salt to taste (start with half and season gradually). Add marjoram (4 g) and 30 g of butter, if using — stir until the butter melts and combines with the entire dish. Taste and adjust with pepper or salt if needed.

Ingredients: Salt, Marjoram, Butter
Add the butter at the end, when the pot is off the heat, to achieve a smooth emulsion. If you are vegan, skip the butter and use an extra tablespoon of oil.
9

Let the dish sit for 10 minutes uncovered, so the flavors meld and the excess moisture evaporates. Serve hot in deep bowls, topped with reserved pieces of crispy bacon and an extra teaspoon of marjoram for decoration.

Ingredients: Smoked bacon, Marjoram
For serving, use a large, deep bowl or a ceramic platter; serve with dark, rustic bread and quarters of boiled eggs as a traditional Easter addition.

Variants

10

Vegetarian version: skip the bacon and instead use 15 g of rapeseed oil to sauté the onion and carrot. For a richer flavor, add 100 ml of hot vegetable broth while simmering.

Ingredients: Rapeseed oil, Water
If you are skipping meat, add a handful of dried mushrooms that have been soaked beforehand and finely chopped for a 'meaty' aroma.

Fun Fact

💡

Cabbage with peas is a dish strongly associated with rustic farm cuisine — peas were long one of the main sources of protein, and sauerkraut provided vitamin C in winter. In some regions of Poland, this dish was traditionally served during holidays and harvests.

Best for

Wielkanoc rodzinny obiad świąteczny bufet

Tips

🍽️ Serving

Serve hot in deep bowls, sprinkled with fresh marjoram and crispy bacon. It pairs wonderfully with quarters of hard-boiled eggs, horseradish, and whole grain bread. It can be served alongside roasted duck or pork loin as a side dish.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. To reheat, place in a pot over low heat and warm slowly, adding a little water if the dish is too dry. The dish freezes well (up to 3 months) — thaw slowly in the refrigerator and reheat with a bit of water.

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