Recipe by 3KillerBs
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
Directions See How It's Made
- 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.