Sauekraut and Peas served at Wigilia

What is the Polish name for Sauerkraut and Peas served at Christmas Wigilia? I knew but I forgot. It has been a long time,since I last had it

kapusta z grochem (or groch z kapustą - but in this order it has also a figurative meaning - a mess, mish-mash)
normally sauerkraut = kapusta kiszona/kwaszona, but for this dish you just use the word "kapusta" (cabbage) without adding "kiszona" (fermented)

Here is the recipe, if itnerested.

SAUERKRAUT & PEAS (kapusta z grochem): Soak 1-2 dried bolete mushrooms in waterr several hrs and cook in same water unitl tender. Chop mushrooms and return to their water. Cook 1 c yellow split peas in 2-1/2 c water until tender. Drain and corasely chop 1 qt sauerkraut and rinse if it is very sour. Squeeze out moisture,place in pot, add water to cover, 1 bay leaf several peppersorns and 1-2 graisn allspcie and simmer about 60 min. Add mushrooms and their stock, cooked drained peas adn (optional) 1 (Winairy ro Knorr) mushroom bouillon cube. Sauté 2 chopped onions in 3 T oil until tender and lightly browned around the edges. Stir in 2 T flour and brown lightly. Stir in several T sauerkraut liquid from pot, stir mixture into sauerkraut and cook covered on low heat at least another hr, stirring occasionally. Sauerkraut & peas can also be cooked only on the cooker or transferred to baking dish and baked in a medium oven. Season with 1 t sugar, 1/4 t pepper and several pinches of ground caraway and/or marjoram. Note: The more time-consuming original recipe called for whole yellow dried peas which need to be soaked overnight and cooked in the same water the next day until tender.

Thanks for the recipe. Wigilia or not. I am going to try to make it.. Thanks again

What are yellow peas? I'm afraid I've only seen green peas.

[Moved from]: Crunchy green pea salad; nice on the Wigilia table or any other time as well

This Polish salad (sałatka z zielonego groszku) is nice on the Wigilia table or any other time as welll.
Drain a tin of baby peas well. Add a finely chopped pickled cucumber (dill pickle) and 2-3 diced radishes and or spring onions. Lace wtih just enough mayonnaise to coat ingredients. Enjoy!

Thanks for the simple, yet tasty recipe.

We make something like this but we use chick peas instead.we found the small peas get mashed up after a few days and don't look so good.

We have never cooked this dish for our Wigilia supper. Strange tradition. :):):):)

Are you on a nostalgia binge or what -- talking about Eater and Wigilia when summer isn't even over? Very strange if you ask me!!!

You certainly didn`t read a great English writer:

There are more things in heaven and earth, Horatio,
Than are dreamt of in your philosophy.

I see you are trying out for the 'clever repartee' olympics!

Thank you! Two of my favorites I'd never have thought to tie together.

Kapusta z grochem is often made with fresh cabbage. It isnt by the way a suitable wigilia dish unless you used preserved peas - fresh ones (and it works better with fresh ones) a not in season then. It is often served in the early summertime.

My family was from Southern Poland in the mountains on the Austrian border. We NEVER had fish in our kapusta. Our neighbors across the street were from Northern Poland near the Baltic. They made a Kapusta for Wigilia that had split peas and sardines in it. It totally grossed out my aunts and uncles. Every Christmas Eve I would go across the street and enjoy a bowl of their Kapusta Wigilia with sardines. I HATE sardines but somehow in that Kapusta is was out of this world!