Kielbasa, cabbage, and root vegetables
Makes about 6 generous servings.
— This is a Fall/Winter staple meal for us as we usually have most of the ingredients on hand already. What we don’t have can be picked up for a minimal cost. If you’re quick and organized this will only take 30 minutes to complete and can all be made in one pot. We usually have lots of leftovers and it reheats well. Enjoy!
5-6 large red potatoes
1 lb carrots
1 large Vidalia or other sweet onion
1 ring kielbasa/smoked sausage- polska, beef, or turkey varieties are fine (we use turkey kielbasa)
1 medium head white/green cabbage
salt and pepper, to taste
mustard, if desired
Place a large stockpot of water on the stove to boil. Add a pinch of salt.
Scrub 5-6 medium/large potatoes until clean. Slice into 1″ cubes. Place into boiling water.
Scrub 1 lb of unpeeled carrots. Slice on diagonal about 1/2″ thick, discarding ends. Add into boiling water with potatoes.
Remove kielbasa/sausage from package. Slice in 2-3″ segments and add to the pot.
Remove skin and ends from onion. Rougly chop into large segments about 1″ square and add to pot.
Cover, and boil for 2-3 minutes while preparing the cabbage.
Remove loose outer layers of cabbage. Chop cabbage in half and remove rough stem portion from inside. Chop into large segments about 1″ wide and 3-4″ long.
The pot should be almost full and dense with the other ingredients. Remove any excess cooking liquid with a ladle from the top of the pot. Gently lay cabbage across the top of the other ingredients so as little cabbage as possible is submerged into the water. Recover and steam cabbage 5-6 minutes until gently wilted but still crunchy and cooked through.
Using a slotted spoon serve into a large bowl making sure all cooking liquid is drained. Season as desired with salt and pepper.
We like to dip the sausage in mustard while eating.