Growing up in the multi-ethnic steel towns outside Pittsburgh, PA produced some very interesting and deliciously unexpected combinations of foods and cooking techniques. This is what happens when a pantry full of Polish staples collides with the stir-fry technique. I first saw it at a church pot-luck dinner and have made it many times.

Ingredients

4 serv.

kielbasa, cut up into bite-size pieces (pre-boil and cool if you find it too salty straight from the package)↗1 lb
potatoes, diced↗4 cups
carrot, sliced (optional)↗1 -2
large onion, diced↗1
head cabbage, coarsely shredded with a knife. Using a Kraut cutter is OK, but the regular grater cuts too finely↗1⁄2

Step-by-step instructions

1
Lightly grease big, iron skillet (I like to use my chicken fryer), with canola oil.
2
Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
3
Fry potatoes and carrots, stirring often, until half-cooked.
4
Add onion and keep frying, stirring frequently.
5
When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.
6
Return Kielbasa to the pan, mix well, and serve once it is reheated.
7
This dish travels well and reheats well.

Source: food.com

Original recipe ↗

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