Recipe by Halcyon Eve
I found this at Teri's Kitchen, a site about Pennsylvania Dutch cooking. It's become a favorite in our family. Since we don't eat pork, we substitute beef ingredients for the sausage and bacon. However, the pork version is more authentic. It is very hearty and filling.
Top Review by French Tart
A SUPER easy and VERY tasty recipe! I am thrilled to have found this and will be making it many more times. I used left over small Strasbourg sausages and everything else was as posted. I garnished ours with the optional caraway seeds and creme fraiche (sour cream sub here in France) and we ate this with home-made crusty bread - a REAL Winter warmer and VERY much enjoyed! My only disppointment was that my photos did not do the meal justice - my cabbage was a pale green which looked yellow after cooking! Made NO difference to the taste however! Made as a Fairy Dust recipe in the Holiday Tag special for MsSally! Merci Halcyon Eve! FT:-)
- 1 lb kielbasa, cut into 1/2 inch slices
- 4 slices bacon, cut into 2 inch pieces
- 3 large potatoes, thickly sliced (I use red potatoes)
- 1 small head of cabbage, cut into thin wedges (or more, if desired)
- 2 tablespoons flour
- salt & pepper
- 1 tablespoon cider vinegar (I use cider vinegar) or 1 tablespoon red wine vinegar (I use cider vinegar)
- 4 tablespoons sour cream, to garnish
- caraway seed, if desired to garnish (optional)
Directions See How It's Made
- In a large skillet over medium heat, brown kielbasa and bacon. Add sliced potatoes and just enough water to make steam. Cook, covered, for 15 minutes.
- Add cabbage and sprinkle with flour, salt, pepper, and vinegar. Stir to combine. Cover and cook 45 minutes, or until cabbage is tender, adding water as needed.
- Serve with sour cream and caraway seeds, if desired.