| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Polish |
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 3/4 |
lb |
Smoked kielbasa; (Polish sausage), |
|
|
; cut into 1-inch |
|
|
; pieces |
| 4 |
c |
Chopped cabbage |
| 1 |
|
Onion; sliced thin |
| 3/4 |
lb |
Yellow-fleshed or russet; (baking) potatoes |
| 1/4 |
c |
Milk |
| 1 |
tb |
Unsalted butter; cut into bits |
INSTRUCTIONS
In a large heavy skillet heat the oil over moderate heat until it is hot
but not smoking and in it brown the kielbasa. Add the cabbage and the onion
and cook the mixture, stirring occasionally, until the cabbage is browned.
Add 1 1/2 cups water and simmer the mixture, covered partially, for 15 to
20 minutes, or until the cabbage is tender.
While the mixture is simmering, in a steamer set over boiling water steam
the potatoes, peeled and cut into 3/4-inch pieces, covered, for 12 minutes,
or until they are very tender, transfer them to a bowl, and mash them with
a potato masher. Add the milk, scalded, 3 tablespoons hot water, the
butter, and salt and pepper to taste and stir the potato mixture until the
butter is melted. Serve the kielbasa mixture on the mashed potatoes.
Serves 2.
Gourmet September 1991
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