Kielbasa y kapusta (Kielbasa and cabbage)

Total Time
Prep 20 mins
Cook 40 mins

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.)

Ingredients Nutrition


  1. Peel potatoes and cut into quarters.
  2. Cut kielbasa into 3-inch lengths.
  3. Cut cabbage into wedges, discarding the outer leaves and core.
  4. 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. 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.
  6. Drain and serve in one big bowl or straight out of the pot, peasant style!
Most Helpful

I added three or four dabs of butter to my plate, and salt and pepper like it was going out of style. I also kept most of the skin on my Yukon Gold potatoes (just because I like it). Let me tell you, those Russian peasants were on to something. Chop, chop, chop. Boil, boil, boil. Eat, drink, and be sleepy. Keep life simple. Thanks, Molly. I can't wait to try your Great-Grandfather's Beef Stroganoff!

misfit July 24, 2002

I also add salt, pepper and a sliced onion to the pot.

nonni July 14, 2002

We sometimes tend to forget that simple recipes can be the greatest. This is one example. Very good.

judih July 11, 2002