Sauerkraut and peas, admittedly not my favourite dish for Sviata Vecheria, but the traditional recipe is far easier and faster to make in the Instant Pot. Made with dried green split peas, this Instant Pot version eliminates the overnight soaking time. Also, the cooking time is decreased, and you can make it ahead and reheat for your Sviata Vecheria.
Most of the traditional recipe books just call this “Kapusta” [kah-poo-sta]. Odd because kapusta just means cabbage. But, on the other hand, this is a lot of cabbage.
The traditional recipes for Kapusta use three separate pans. I’m only using the Instant Pot and a frying pan – so one pan saved. You have to soak the dried peas overnight, and this recipe throws them straight into the Instant Pot.
Time saved: about 24 hours
- Overnight soaking for the dried peas – 24 hours saved
- Separate cooking times for sauerkraut and peas – about 30 minutes saved
My mom approved of this recipe during our socially-distanced Christmas Eve 2020. Our family shared the cooking three ways, swapped our take-out containers, and came together over a video call.
Because this recipe is intended for Sviata Vecheria, it’s essentially vegan. No animal products are used in the 12 dishes. But, then there’s a fish dish the vegans can avoid.
Because I don’t have a rain barrel full of sauerkraut and sour cabbage heads in my garage, I bought a German sauerkraut in a can. It’s best to buy sauerkraut in cans or glass jars – avoid the sauerkraut in a plastic bag.
Following the traditional recipe, I’m using dried green split peas. If you’re using the same, make sure to rinse the dried peas well.
Instant Pot Traditional Kapusta: sauerkraut and peas
- Instant Pot or Pressure Cooker
- 10 inch non-stick frying pan
- 28 oz sauerkraut, canned rinse, drained, finely chopped
- 1 cup split green peas dried
- 2 cups water
- ¾ cup cooked onions or 1 onion finely chopped and cooked
- 2 Tbsp vegetable oil
- 3 Tbsp all-purpose flour
- 2-5 garlic cloves
- Using a colander, rinse the dried peas well
- Arrange the peas in an even layer on the bottom of the Instant Pot. Add 2 cups of water. Layer the drained sauerkraut on top
- Seal the Instant Pot and set it to Manual on High Pressure for 20 minutes.
- On low heat, fry the chopped onion in 2 Tablespoons of vegetable oil until soft and not browned. Or use Instant All-Purpose onions.
- Add flour and cook for a few minutes until thickened.
- After the cooking time is up, wait 10 minutes and release the pressure from the Instant Pot. Mix the flour-onion mixture into the sauerkraut and peas
- Mix in the chopped garlic.
- Can be prepared ahead of time
- Great for the Sviata Vecheria Christmas Eve meal