Recipe: Polish Kapusta w/Peas for Kathy

Groch z Kapusta
(Sauerkraut with whole dried peas) from "Polish Recipes for Americans"

1 qt. sauerkraut
1/2 c. mushrooms, chopped
1 c. whole dried peas
salt & pepper

Wash peas and soak in water overnight. Cook in same water, and add more if you have to, until tender, about one hour. Rinse sauerkraut. Wash and chop mushrooms. Cover sauerkraut and mushrooms with water, add salt and cook for one hour. Add peas, put into buttered covered baking dish and bake for half hour at 325 degrees. Smelts or anchovies are sometimes added to this dish for WILIA Supper.
If you decide to serve sauerkraut and peas on days other than fast days, cook sauerkraut and peas in the same way. When sauerkraut and peas are tender, thicken with a sauce as follows:

1/2 lb. salt pork or bacon, chopped
1 onion, chopped fine
2 T. flour
1 c. sauerkraut liquid

Fry onion with salt pork or bacon, until lightly browned. Blend in flour and add liquid. Stir until smooth and mix with sauerkraut and peas.