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.
- 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
- 1⁄2 head cabbage, coarsely shredded with a knife. Using a Kraut cutter is OK, but the regular grater cuts too finely
- Lightly grease big, iron skillet (I like to use my chicken fryer), with canola oil.
- Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
- Fry potatoes and carrots, stirring often, until half-cooked.
- Add onion and keep frying, stirring frequently.
- When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.
- Return Kielbasa to the pan, mix well, and serve once it is reheated.
- This dish travels well and reheats well.
My boyfriend and I loved it, although this recipe calls for way too much cabbage. Other than that it is divine!
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!
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