Sauekraut and Peas served at Wigilia

What is the Polish name for Sauerkraut and Peas served at Christmas Wigilia? I knew but I forgot. It has been a long time,since I last had it

kapusta z grochem (or groch z kapustą - but in this order it has also a figurative meaning - a mess, mish-mash)
normally sauerkraut = kapusta kiszona/kwaszona, but for this dish you just use the word "kapusta" (cabbage) without adding "kiszona" (fermented)

Here is the recipe, if itnerested.

SAUERKRAUT & PEAS (kapusta z grochem): Soak 1-2 dried bolete mushrooms in waterr several hrs and cook in same water unitl tender. Chop mushrooms and return to their water. Cook 1 c yellow split peas in 2-1/2 c water until tender. Drain and corasely chop 1 qt sauerkraut and rinse if it is very sour. Squeeze out moisture,place in pot, add water to cover, 1 bay leaf several peppersorns and 1-2 graisn allspcie and simmer about 60 min. Add mushrooms and their stock, cooked drained peas adn (optional) 1 (Winairy ro Knorr) mushroom bouillon cube. Sauté 2 chopped onions in 3 T oil until tender and lightly browned around the edges. Stir in 2 T flour and brown lightly. Stir in several T sauerkraut liquid from pot, stir mixture into sauerkraut and cook covered on low heat at least another hr, stirring occasionally. Sauerkraut & peas can also be cooked only on the cooker or transferred to baking dish and baked in a medium oven. Season with 1 t sugar, 1/4 t pepper and several pinches of ground caraway and/or marjoram. Note: The more time-consuming original recipe called for whole yellow dried peas which need to be soaked overnight and cooked in the same water the next day until tender.

Thanks for the recipe. Wigilia or not. I am going to try to make it.. Thanks again