| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Casserole, Cabbage, Kielbasa |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Link kielbasa |
| 1/2 |
lg |
Head cabbage |
| 4 |
sl |
Bacon |
| 1 |
tb |
Caraway seeds |
|
|
Salt and pepper |
| 2 |
|
Potatoes |
| 1/2 |
lg |
Onion; chopped |
| 1 |
|
Egg |
| 1/4 |
c |
Plus flour |
INSTRUCTIONS
Cook the kielbasa till just slightly crisp. Chop the cabbage into bit-size
pieces. Chop the bacon the same way. fry the bacon to crispness. Remove
from the pan, reserve, and saute the cabbage in the bacon fat. Season with
caraway seeds and salt and pepper. Return the bacon to the pan.
To make the pulatskies (potato pancakes), peel and slice the potatoes; put
them in a food processor add the onion, egg and flour, and blend together.
If the mixture is too thin, add flour, if too thick, add a bit of milk.
Shape into 3 pancakes, each the size of the casserole dish. In a skillet
cook the pancakes till just slightly browned on both sides. Cut the sausage
into lengthwise slices. Put a pancake on the bottom of the casserole dish,
then a layer of sausage and a layer of cabbage; top with another pancake
and repeat the process. Cover the casserole dish and bake at 350 degrees
for 10 minutes. Take the cover off to just slightly dry the top, then
serve.
Taken from "Best of the Best from Pennsylvania: Selected Recipes from
Pennsylvania's Favorite Cookbooks," edited by Gwen McKee and Barbara
Moseley, published by Quail Ridge Press, Inc., c. 1993.
Posted to MC-Recipe Digest V1 #852 by Bill Webster <thelma@pipeline.com> on
Oct 18, 1997
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