150 g yellow split peas
400 g of sauerkraut with carrots
1/2 vegetable stock cube
3 tablespoons of vegetable oil
1 red onion
1 bay leaf, 1 allspice, 2 teaspoons of cumin, salt, and pepper

Pour cold water over the peas the day before and leave to soak overnight.

The next day, put it into the pot, if necessary, add more water to completely cover the peas and bring to the boil.

Collect the foam, then add the bouillon cube, mix it and bring it to a boil again.

Season with salt if necessary, cover and cook for approx. 30 minutes or until tender, stir occasionally.

Open the pot and let it evaporate. Peas may partially overcook.

Cook and mash potatoes

Finely chop the cabbage and, if necessary, rinse it in a strainer if it is very acidic.

Pour the oil into a large frying pan, add the diced onion, bay leaf, herb and cumin. Fry for about 5 minutes

Add the cabbage and, stirring, fry for about 10 minutes. Season with freshly ground pepper.

Switch off flame

Add the peas and mash potatoes ,mix all together, serve hot or warm.