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Kapusta z Grohem (Cabbage w/ Peas)


Category: Stanleys recipes
Posted - January 22nd, 2009
This recipe has been read: 6665 times.


Kapusta Z'Grohem

1 medium size head of cabbage, coarse shredded
1 large can sauerkraut – not drained
1 can green peas drained
1 to 1-1/2 stick butter (use to taste)
1 medium size cooking onion

In large pot, submerse shredded cabbage in cold water.

Add sauerkraut on top of cabbage.

Cook cabbage and sauerkraut until cabbage is soft but not mushy.

Cabbage should still have a little crispness to it.

After cooking is completed, drain very well the cabbage and sauerkraut.

In separate bowl, take ¾ can of peas drain and mash.

Add to the pot of cabbage and sauerkraut.

In sauté pan, sauté onion until soft in butter.

Add to the pot of cabbage and sauerkraut.

Add the remaining ¼ can of whole peas drained to the cabbage and sauerkraut.

Combine all ingredients and season with salt and pepper to taste.

Side dish that serves about 10 to 12 people.

This is a "Traditional Polish Christmas-Eve" dish the Zychowicz family serves and tops with sautéed mushrooms in gravy.


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