Polish National Dishes

Groch z kapustą (Polish peas with sauerkraut)

Introduction: Groch z kapustą is a thick, comforting dish of tender yellow peas and soft sauerkraut. Marjoram, bay and allspice give it a warm, savory aroma, while the peas should remain visible rather than disappear into a purée.

Polish National Dishes
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A wide table view of groch z kapustą in a patterned bowl, with whole yellow peas and sauerkraut clearly visible.
Yield 8 side servings
Portion about 230–250 g
Diet vegetarian; plant-based option below
Prep 20 minutes
Ingredients ↓
At a glance

Groch z kapustą (Polish peas with sauerkraut)

Introduction: Groch z kapustą is a thick, comforting dish of tender yellow peas and soft sauerkraut. Marjoram, bay and allspice give it a warm, savory aroma, while the peas should remain visible rather than disappear into a purée.

The dish is associated with Kujawy and Pałuki in north-central Poland and is often served at Christmas, including on Christmas Eve. Families may keep the peas and cabbage separate on the plate or combine them, depending on household preference.

In this version, cook the two components separately and combine them just before seasoning. The cabbage keeps its soft strands, while the peas help bind the dish into a cohesive, spoonable side. Serve it with other holiday dishes or as a simple meat-free main.

Tips for success

Tips for success

  • Soak whole dried peas overnight, then discard that water and cook them in fresh water.
  • Start checking the peas after 45 minutes; older peas may need longer. They must be tender all the way through.
  • Simmer the sauerkraut separately so it softens without becoming lost among the peas.
  • Taste before adding the finishing salt: sauerkraut can already be quite salty.
Ingredients

Ingredients

Peas

  • 500 g dried whole yellow peas, hulled
  • 2 L cold water for soaking, or enough to cover by 5 cm
  • 1.5 L fresh water for cooking, plus more as needed
  • 4 g fine salt

Sauerkraut

  • 500 g white sauerkraut, drained but not pressed dry
  • 250 ml water
  • 3 bay leaves
  • 6 whole allspice berries
  • 4 black peppercorns

Onion and seasoning

  • 200 g yellow onion, finely diced
  • 30 g unsalted butter
  • 2 g dried marjoram (about 1 teaspoon)
  • Up to 3 g fine salt, to taste
  • Freshly ground black pepper, to taste
Method

Method

Directions

  1. Soak the peas.Check the peas for debris and rinse them. Put them in a large bowl, cover with 2 L cold water and soak for 8–12 hours. Drain and rinse; discard the soaking water.

  2. Cook the peas.Put them in a saucepan with 1.5 L fresh water. Bring to a full boil uncovered and boil for 10 minutes, then lower the heat, partially cover and simmer for 35–60 minutes more. Add the measured 4 g salt near the end. The peas are ready when completely tender but still recognizable. Add hot water if needed.

  3. Simmer the cabbage.In a second saucepan, combine the sauerkraut, 250 ml water, bay leaves, allspice and peppercorns. Cover and simmer gently for 45–60 minutes, until the cabbage is soft. Add a splash of water if the pan dries out.

  4. Cook the onion.Melt the butter in a small pan over low heat. Add the onion and cook for 8–10 minutes, stirring, until soft and translucent but not browned. Stir it into the cabbage with the marjoram.

  5. Combine and season.Drain the peas, reserving up to 150 ml cooking liquid. Remove the bay leaves and whole spices from the cabbage. Fold the peas into the cabbage gently. Add reserved liquid a little at a time until thick and sticky, with visible peas and cabbage strands. Taste, then add up to 3 g more salt and black pepper.

  6. Serve.Spoon the dish into a warm serving bowl and serve hot. Offer rye bread or serve it as a side with other holiday dishes.

Serving, storage and make-ahead

Practical

Make-ahead and leftovers

Make the components a day ahead if useful, cool them promptly in shallow containers and refrigerate at or below 4°C. Combine and reheat until steaming hot throughout. Refrigerate leftovers within 2 hours, keep them at or below 4°C and use within 3 days. Reheat leftovers once until steaming hot throughout.

Substitutions

For a plant-based version, replace the butter with 25 g flaxseed oil and stir it in off the heat; flaxseed oil is a historically documented option for this dish and should not be heated strongly. If your sauerkraut is unusually sharp or salty, briefly rinse and drain it; otherwise leave it unrinsed for fuller flavor.

Nutrition and allergens

Nutrition and allergens

  • Serving sizeone eighth of the recipe, about 230–250 g
  • Energyabout 260 kcal
  • Carbohydrateabout 43 g
  • Proteinabout 15 g
  • Fatabout 4 g
  • Fibreabout 18 g
  • Sodiumabout 600 mg

These are rounded estimates; sodium varies with the sauerkraut brand, rinsing and final seasoning. The recipe contains milk from butter. Use flaxseed oil for a dairy-free version and check ingredient labels for cross-contact information.

Nutrition and allergens

Nutrition and allergens

These are rounded estimates; sodium varies with the sauerkraut brand, rinsing and final seasoning. The recipe contains milk from butter. Use flaxseed oil for a dairy-free version and check ingredient labels for cross-contact information.

To finish

To finish

  • Separate cooking lets the peas soften and the sauerkraut keep its strands before they are gently combined.
  • Marjoram, bay and allspice give this Kujawy-style dish its characteristic savory warmth.
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