CHRISTMAS EVE SPLIT AND CABBAGE "KAPUSTA Z GROCHEM" ENJOY DAN:

CHRISTMAS EVE SPLIT PEA AND CABBAGE “KAPUSTA Z GROCVHEM”

                                                                                              By CHEF DAN:

Serves 8

INGREDIENTS:

1 pound dried split yellow peas, rinsed

3 cup boiling water

1 heat of cabbage, shredded

1 quart sauerkraut, untrained reserving some of the liquid

3 cups water

1 tablespoon lemon juice

Sea salt and Seasoned Pepper medley to taste

1 onion, chopped fine

2 garlic cloves, minced

2 tablespoons butter

1/2-pound Canadian bacon sliced

DIRECTIONS:

1.   Combine peas and boiling water in a sauce pan.

2.   Bring to a boil over medium-high heat and boil for 2 minutes.remove from heat.

3.   Cover and let soak for 30 minutes.

4.   Then bring to a boil again, reduce heat simmer, cover and simmer for 20-25 minutes or until peas are soft.

5.   In a stock pot place shredded cabbage, sauerkraut and 3 cups water, bring to boil.

6.   Reduce heat and simmer for 1 hour.

7.   While cabbage is cooking sauté onion, and Canadian bacon for 4 minutes.

8.   Add garlic and sauté for 1 minute.

9.   Add cooked peas to cabbage mixture.

10.                Season with salt and pepper.

11.                Add some kraut juice if to dry.

12.                Add sautéed onions, bacon and garlic and mix wall.

13.                Heat until warm throughout and serve.

ENJOY DAN:                                             BON-APPETITE!!