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.)


  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

5 5

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!

4 5

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

5 5

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