Came across this recipe that sounded a bit compelling b/c of it's lack of pork (I like pork like the everyone but just not most of the time) and b/c of it's Catholic tradition. Kapusta z Grochem, btw, is Polish for peas and cabbage (sauerkraut).
To must people, I realize this might not sound very good, but I'm not most people. I complete lifted this recipe (verbatim) from: http://www.sauerkrautrecipes.com/recipe4476.shtml and will report back tomorrow after we have it for dinner. I'm virtually certain we'll have at least one fan.
1 package dried split peas
2 large jars sauerkraut (not Bavarian style)
2 cups chopped yellow or white onion
3 tablespoons butter or margarine
salt and pepper to taste.
Pour split peas into large bowl, cover with water plus 1", cover bowl with towel or plastic wrap, and let sit overnight to soften.
Rinse split peas in colander & place in a large heavy pot & cover with water. Cover with lid & bring to a boil, then simmering until peas soften. Mash slightly with potato masher if needed.
In a large frying pan, melt butter over medium heat & add chopped onion, sauteeing until transparent. Add drained rinsed sauerkraut & cook until heated through.
Add sauerkraut to peas, stirring well & adding salt and pepper to taste. Let simmer on low heat for about an hour. This is really best made the day before you plan to serve it, as the flavors really intensify overnight. It's a good idea to add a bit of water if the soup sits longer than 24 hours as it tends to thicken slightly. Serve with a rich egg bread for dunking. Best served in shallow soup dishes as an appetizer. This is a traditional Christmas Eve dish in our family.
*Note: these measurements, w/ the exception of the split peas and jars of sauerkraut, are estimated. You can add more onions or butter, salt and pepper. This makes quite alot & freezes really well. Add a bit of water to reconstitute when thawed.
Cook Time: Approximately 2 hours
