Total Time
45mins
Prep 15 mins
Cook 30 mins

Growing up in the multi-ethnic steel towns outside Pittsburgh, PA produced some very interesting and deliciously unexpected combinations of foods and cooking techniques. This is what happens when a pantry full of Polish staples collides with the stir-fry technique. I first saw it at a church pot-luck dinner and have made it many times.

Ingredients Nutrition

  • 1 lb kielbasa, cut up into bite-size pieces (pre-boil and cool if you find it too salty straight from the package)
  • 4 cups potatoes, diced
  • 1 -2 carrot, sliced (optional)
  • 1 large onion, diced
  • 12 head cabbage, coarsely shredded with a knife. Using a Kraut cutter is OK, but the regular grater cuts too finely

Directions

  1. Lightly grease big, iron skillet (I like to use my chicken fryer), with canola oil.
  2. Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
  3. Fry potatoes and carrots, stirring often, until half-cooked.
  4. Add onion and keep frying, stirring frequently.
  5. When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.
  6. Return Kielbasa to the pan, mix well, and serve once it is reheated.
  7. This dish travels well and reheats well.

Reviews

(5)
Most Helpful

My boyfriend and I loved it, although this recipe calls for way too much cabbage. Other than that it is divine!

mystere2e June 17, 2009

This is good. I used turkey kielbasa (my husband does not eat pork). It didn't make enough grease and the potatoes and carrots were sticking a bit so I poured about 1/2 cup of broth in. It came out fine. We dabbed sour cream on top. This is a very economical one dish meal. Potatoes, carrots, cabbage and onions are so cheap and kielbasa can usually be got on sale. I will make this again and I will put it in my group of super low cost emergency meals. Thanks 3KillerBs!

Cookie16 February 04, 2009

DH, DS & I really enjoyed this dish last night. I thought about getting out the bacon grease to cook this dish but restrained myself. Next time I will add a big ole dollop of bacon grease. Cabbage just begs for it! I did add Beau Monde' which gives it a little of the celery seed taste and extra salt and pepper. I think a nice sprinkling of caraway seeds would be tasty too. This was a good tasting dish but next time I will use more sausage for the amount of vegetables. We loved it! Thanks 3 KB's! Cooked for PAC 2007

YaYa October 03, 2007

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