Kielbasa y kapusta (Kielbasa and cabbage)

Kielbasa y kapusta (Kielbasa and cabbage)

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 4-8

    • About This Recipe

    “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.)”

    Ingredients

  • 2rings kielbasa
  • 2headscabbage
  • 5 -6mediumpotatoes
  • salt and pepper

    • Directions

  • Peel potatoes and cut into quarters.
  • Cut kielbasa into 3-inch lengths.
  • Cut cabbage into wedges, discarding the outer leaves and core.
  • 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”).
  • 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.
  • Drain and serve in one big bowl or straight out of the pot, peasant style!

    • Reviews

  • “I also add salt, pepper and a sliced onion to the pot.”

  • “I added three or four dabs of butter to my plate, and salt and pepper like it was going out of style. I also kept most of the skin on my Yukon Gold potatoes (just because I like it). Let me tell you, those Russian peasants were on to something. Chop, chop, chop. Boil, boil, boil. Eat, drink, and be sleepy. Keep life simple. Thanks, Molly. I can’t wait to try your Great-Grandfather’s Beef Stroganoff!”

  • “We sometimes tend to forget that simple recipes can be the greatest.This is one example.Very good.”

  • “This was really, really good!. I added lots of pepper and salt and did the butter thing and my family loved it, I love easy, simple things that taste like much more work than it was.. I will for sure make this again.Thank you;)”

  • “My Ukrainian mom used make it just like this!She would use any leftovers the next day and scramble them in eggs.Real comfort food!”

  • “Great meal.So extremely simple and even better tasting.I added salt, pepper, and a few dashes of hot red pepper flakes.I also used smoked kielbasa.The flavor was soooooo good.This will be a regular dinner around here now.THANKS!!”

  • “I make this with red cabbage, add some sliced apple and a bit of red wine vinegar. Delicious.”

  • “Good comfort food! An onion was added to the potatoes and I saved that delicious broth. Each of us spooned some over the smashed potatoes on our plates, along with butter, salt and pepper…delicious!”

  • “I love peasant and poverty dishes! I also love cabbage, potatoes and sausage, LOL! So no wonder I like this. I also used chicken broth, yeah I know it made it less of a peasant dish, but I love veggies cooked in broth. This is a wonderful dish that gets back to the roots of what some peoples ancestors used to eat, as far as adding onions, garlic, celery, etc. I am very sure the peasants that created this dish did the same when they could, I bet they even used pork or chicken when sausage wasn’t available. A very nice, warm meal indeed.”

  • “For something so easy and simple it sure tasted great.I used a “lite” keilbasa and also added fresh dill to the pot.Yummy!”

  • “Excellent! The only thing I added was some baby carrots to make a whole meal in the pot. I added salt and pepper to the kielbasa and veggies before I added the cabbage. Served it with butter at the table and we loved it–thanks for a great easy supper. Carole in Orlando”

  • “Very easy!My husband is a big kielbasa/cabbage fan and this dinner is quick.Next time I will try to add an onion to the cooking, for a little bit more flavor.And a little dash of apple wine vinegar to a serving is a must with the PA Dutch ;).”

  • “Easy, Fast, Delicious!!!I added a little chicken broth with the water.”

  • “My husband, a Texan, had never had fresh kielbasa, hates cabbage, and generally was sceptical.He ate it all, as did my 2 year old.Thanks!”

  • “I used half a head of green cabbage and half a head of red.I also added some coriander and peppercorns for some spiciness.The dish was a great success and everyone raved about it.I was worried that my family would consider the dish too bland but they gobbled it up and loved it.”

  • “So easy & simple, but so wonderful! I love the way the sausage flavors infuse the potatoes & cabbage. What an economical meal–it really stretches a little meat a long way! And it’s enough to feed a small army! I’d say it makes 10 hearty servings. We ate ourselves silly and still have half of it left for lunches! I used red skinned potatoes, unpeeled, and hardwood smoked chicken sausage, but otherwise followed the recipe as written. We served it with butter, salt, & pepper on the cabbage & potatoes and stone-ground mustard with the sausages. Even my fussy 7 year old liked it and asked me to be sure to save some for his lunch!”

  • “Molly is dead-on; this recipe is nothing fancy, but surprisingly tasty for sausage, potato and cabbage. Add on that it’s the quickest, easiest (and probably the cheapest) meal I’ve cooked in a long time, and I will definitely make it again. I followed other reviewers suggestions and added garlic, an onion, a little chicken stock, and apple cider vinegar to the water, then served it with butter. Next time I might fry the onion, sausage and garlic for extra flavour before adding the water. Freeze the leftover broth for making soups and stocks. Enjoy!”

  • “I added veggie sausage, onions, and vinegar.Thought it was OK.Thanks for sharing!”

  • “VERY good and easy! I was shocked at how flavorful it was with such simple ingredients (my kinda meal!). Used red potatoes (skins on). Didn’t drain it. Used 1 head of cabbage.”

  • “My family LOVED this recipe.I tweaked it a bit by adding an onion and garlic.I only used one head of cabbage and used chicken stock instead of water and I didn’t drain the stock.Turned out to be a DELICIOUS stew!!!!Definitely a keeper!!!”

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