Sauerkraut with shelled peas
Sauerkraut with shelled peas is a dish that will probably be on the Christmas Eve table for many of us. This dish is extremely simple, uncomplicated and tasty. Of course, you can easily cook such cabbage, outside of the holiday season, throughout the year, and serve it as an addition to meat and fish. For me, it goes best with fried meat and fried fish, although you can of course also serve it as an addition to roasted meats. As a Christmas Eve dish, this sauerkraut with shelled peas is served before fried fish at home, maybe that’s why I think it suits fried dishes best.
To prepare Christmas sauerkraut with peas, I start by soaking the peas. I do it in the evening, leave the peas overnight to swell, and cook them the next day until soft. I cook sauerkraut in a separate pot. As I like very sour cabbage, I don’t usually rinse sauerkraut, and that’s what I do with this dish. Of course, a lot also depends on how sour the cabbage you use for cooking is, because if it is really too sour and someone does not like such an intense taste, it should be slightly rinsed in water. While the peas and cabbage are cooking in two separate pots, I fry the onion in oil. The onion should brown slightly but not burn. I combine all the cooked ingredients in one pot, season with salt and pepper and cook for a few minutes. I encourage you to try the recipe for sauerkraut and shelled peas and enjoy.
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Ingredients for sauerkraut with shelled peas.
- 250 g dry shelled peas
- 2 l water
- 250 g onion
- 4 tablespoons of oil
- 600 g sauerkraut
- 3 bay leaves
- 3 allspice berries
- 3/4 teaspoon of caraway seeds
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
How to make sauerkraut with shelled peas.
Put the shelled peas into a bowl, pour 500 ml of cold water over them and leave to soak overnight. The next day, drain the water, rinse the peas under running water and put them in a pot. Pour 1 liter of water, bring it to a boil, collect the foam that will form on the surface of the water, then reduce the heat to low, and cook the peas until soft, with the lid slightly open – it took me over an hour. Pour the cooked peas into a strainer.
Put the slightly juiced sauerkraut in a pot, pour 500 ml of water, add cumin, bay leaves and allspice, bring it to a boil and cook with the lid slightly open for 40 minutes or until it is soft.
Cut the onion into cubes, put it in the pan, add oil and fry over a medium heat for 15 minutes, stirring it from time to time.
Put the cooked peas, fried onion, salt and pepper into the pot with the sauerkraut. Cook together, covered, for 20 minutes, stirring occasionally.
Good to know when making sauerkraut with shelled peas.
I don’t rinse the sauerkraut, I just squeeze out the excess juice and cook the cabbage. If the cabbage is chopped quite coarsely, it is worth chopping it a little with a knife. The weight of cabbage provided in the list of ingredients is of juiced cabbage.
The cooking time of shelled peas and cabbage may depend on many factors and is not always the same. For example, coarsely chopped cabbage needs to cook a little longer than thinly shredded cabbage. It is therefore worth checking from time to time whether the vegetables are soft.
Do you like dishes with sauerkraut? If so, try our recipe for Sauerkraut with wild mushrooms.
