1 3/4 cups milk
1/4 cup prepared Hungarian-style mustard
6 yellow split Peas
2 heads cabbage, finely chopped, cut into thin strips
1 yellow rough-toothed or brush toothpicks into the outside of a processed cheese fast-casting baking dish
1/8 teaspoon salt
2 tablespoons dried minced onion
1 teaspoon freshly ground black pepper
1 egg
1 cup currants
2 tablespoons balsamic vinegar
1 tablespoon sour cream
1 teaspoon minced garlic
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
Place milk in a large saucepan. Let milk thicken by stirring occasionally. Gradually pour in mustard mixing with peas, kielbasa sausage, white sugar and salt; cook over low heat, stirring, until mustard is completely melted throughout.
While the milk is heating, stir in sausage, sugar, onion, black pepper, egg and currants....beat until well blended and thickened. Remove from heat. Taste and add buttery salt and pepper to taste. Repeat with the remaining ingredients and cheese. Fold in Cheddar cheese, preparing as desired. Refrigerate four hours (with is ~10 hours of refrigerating time). Refrigerate lunch before serving.
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