Christmas Cabbage

• 2 bags sauerkraut
• 1 bag dried whole green peas
• 1 medium onion, roughly chopped
• 2 -3 tablespoons flour
• 14 cup unsalted butter

1. Follow the directions on the peas for reconstituting them.
2. I generally do the"quick" method of boiling water (but frankly, they never get soft enough and well, that's basically part of this recipe's charm).
3. After the peas have softened, drain them and combine with the sauerkraut and onion in a stock pot over medium heat.
4. Stir occasionally so the sauerkraut and onions don't stick or burn.
5. The sauerkraut will give off more liquid as it heats which will help to cook the onions and get the peas a bit softer.
6. Reduce heat and simmer for 10 minutes.
7. Add in the butter and just enough flour to slightly thicken the mixture.
8. Serve HOT& it's actually better the second day.

bags sauerkraut, green peas, onion, flour, unsalted butter

Taken from www.food.com/recipe/christmas-cabbage-40161 (may not work)