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Kielbasa y kapusta (Kielbasa and cabbage)

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“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.)”
READY IN:
1hr
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  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!

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