Ingredients
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2
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2
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5 - 6
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-
-
-
-
-
-
-
-
-
-
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Directions
Kielbasa y kapusta (Kielbasa and cabbage),A standard Russian peasant dish handed down from my great-grandfather. Nothing fancy, but I haven’t met anybody yet who doesn’t like it. Great on chilly days. (Note: my family used to add a dab or two of butter to their plates, but that’s optional.),Never serve it without a basic cheese sauce ( made with Velveeta) to pour over the cabbage and a good hearty rye bread. Great on one of those bone-chilling , damp late fall nights.,I have been making this for over 30 years. But we eat it as an Irish Dish. We call it Boil Meal. We add a few more potatoes to it than this. And drain and add Butter and salt and pepper. It’s amazing. Only way I could get the kids to eat Cabbage when they were growing up.
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Steps
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1
Done
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Peel Potatoes and Cut Into Quarters. |
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2
Done
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Cut Kielbasa Into 3-Inch Lengths. |
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3
Done
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Cut Cabbage Into Wedges, Discarding the Outer Leaves and Core. |
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4
Done
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Throw Everything Into Medium-to-Large Stewpot, With the Cabbage on Top; Add Just Enough Water So That It Comes About One to Two Inches Short of Covering Cabbage (cabbage Will"cook Down"). |
|
5
Done
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Bring to a Boil, Then Reduce to Medium Heat and Cook For About 20 Minutes or Until Cabbage Is Tender and Potatoes Can Be Split Easily With a Fork. |
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6
Done
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Drain and Serve in One Big Bowl or Straight Out of the Pot, Peasant Style! |
