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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (722g) Recipe makes 4 servings The following items or measurements are not included below: 2 kielbasa |
||
| Calories 313 | ||
| Calories from Fat 7 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 97mg | 4% | |
| Potassium 2237mg | 63% | |
| Total Carbohydrate 71.8g | 23% | |
| Dietary Fiber 16.3g | 65% | |
| Sugars 18.3g | ||
| Protein 11.9g | 23% | |
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Kielbasa y kapusta (Kielbasa and cabbage)
SERVES 4 -8
Ingredients
- 2 rings kielbasa
- 2 heads cabbage
- 5-6 medium potatoes
- salt and pepper
Directions
1
Peel potatoes and cut into quarters.2
Cut kielbasa into 3-inch lengths.3
Cut cabbage into wedges, discarding the outer leaves and core.4
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").5
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.6
Drain and serve in one big bowl or straight out of the pot, peasant style!
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Potatoes
- Cuisine > European > Eastern > Russian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Stacy Buzzell
On Jul 20, 2008
Very good, very simple. I used some sauerkraut instead of cabbage and it was delicous. Thanks for the recipe
From: Vanessa P.
On Jul 18, 2008
This was really, really good! I can't believe how simple it was, but still tasty! I used turkey Kielbasa and added an onion. I was easy and delish!
From: misfit
On Jul 24, 2002
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!
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