| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Polish |
September 1 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
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 |
T |
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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