Vegetables & Side Dishes
Submitted by synergy129
Traditional Polish holiday side dishes: golden fried cabbage with split peas, pearl barley, buckwheat, baked rice, breadcrumb-coated potatoes, and seasoned beans. A complete Wigilia spread.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThis is a collection of traditional Polish side dishes, the kind you’d find on a Wigilia (Christmas Eve) table or served alongside pirohi at a family gathering.
Golden fried cabbage gets mashed with cooked split peas and mushrooms for an earthy, satisfying side.
Pearl barley and buckwheat are boiled and tossed with a savory onion mixture.
Rice bakes in chicken broth until the grains soak up every drop of flavor.
Potatoes get rolled in toasted rye and white breadcrumbs with onion for a crunchy coating that’s pure old-world comfort.
Lima beans and green beans round things out, simply cooked and seasoned.
Kitchen Tips
- Scald and shred the cabbage the same way you would for pirohi filling, then fry it in oil until it picks up deep golden color. That browning is everything.
- Mash the split peas until smooth and buttery. They act as a binding agent that holds the cabbage dish together.
- Toast the bread for the potato coating until completely dry and crisp before grinding. Soft crumbs won’t give you that satisfying crunch.
Ingredients
Directions
CABBAGE:
Shred and scald cabbage as for pirohi filling.
Fry in oil until golden brown.
Cook peas until tender.
Mash until they are the consistency of butter.
Mix all ingredients together.
Cook together in pot or frying pan.
Season to taste.
PEARL BARLEY AND BUCKWHEAT BARLEY Boil until done. Drain. Add onion mixture RICE: Cook until tender. Add chicken broth and onion mixture. Place in oven and bake until blended. POTATOES: Potatoes 2 slices white bread 2 slices rye bread Onion mixture Peel potatoes. Cook in salted water until tender but firm. Toast bread and grind. Pour onion mixture over potatoes and roll or shake in bread crumbs. LIMA BEANS and GREEN BEANS Cook dry beans separately until tender. Drain and season to taste.
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