Kapusta z Grochem - Cabbage and Peas

A dish that appears quite commonly around the holidays for Polish families and very easy to prepare.

This is how I make it, but really you can use whatever ratio of sauerkraut and peas you prefer.

Ingredients:

• Yellow Split Peas - 1 pound (454g)
• 6 Cups of water (1,500mL)
• Sauerkraut - roughly 1 pound, drained lightly
• 2 Whole Bay Leaves
• Black Pepper to taste, if desired.

Preparation:

Soak the peas for about an hour before cooking if you like.

Bring the peas to a boil with the bay leaves and black pepper, reduce heat to low and cover.

Continue cooking until peas are tender, about 30 - 45 minutes.

Try not to stir them up much to prevent them turning to mush.

Remove the Bay leaves.

Add the sauerkraut and incorporate it thoroughly. - Doing this last is rather important in my opinion, as the acidity of the sauerkraut prevents the starches in the peas from cooking thoroughly.

Serve while still warm.