Sauerkraut with Peas

Rinse the peas, cover with 750 ml cold water, and let soak for 8 hours or overnight.

Do not drain the soaking water: bring the peas to a boil, reduce the heat, and cook covered for 45–60 minutes, until the peas are soft but still hold their shape. Season with half of the salt near the end.

If needed, rinse the sauerkraut, squeeze it out well, and cut into shorter strips. Transfer to a pot, add 500 ml water, bay leaf, and allspice, cover, and simmer over low heat for 45–60 minutes until tender.

Dice the onion finely. Heat the oil in a skillet and fry the onion for 8–10 minutes until golden.

Remove the bay leaf and allspice berries from the sauerkraut. Add the cooked peas along with a bit of their cooking liquid, the fried onion, marjoram, and caraway seeds. Stir to combine.

Simmer the sauerkraut and peas uncovered for another 15–20 minutes, stirring occasionally, until the mixture thickens. Season with the remaining salt and black pepper.

Let the dish rest for 10 minutes and serve hot as a standalone meatless dish or as a side.