1/2 Photos of Kielbasa y kapusta (Kielbasa and cabbage)
Molly Schneider's Note:
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.)
My Private Note
Units: US | Metric
- 1Peel potatoes and cut into quarters.
- 2Cut kielbasa into 3-inch lengths.
- 3Cut cabbage into wedges, discarding the outer leaves and core.
- 4Throw 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").
- 5Bring 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.
- 6Drain and serve in one big bowl or straight out of the pot, peasant style!
Browse Our Top Pork Recipes
Nutritional Facts for Kielbasa y kapusta (Kielbasa and cabbage)
Serving Size: 1 (378 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 434.3
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 3.6 g
- Cholesterol 24.7 mg
- Sodium 436.7 mg
- Total Carbohydrate 73.9 g
- Dietary Fiber 17.2 g
- Sugars 17.2 g
- Protein 15.7 g