I’m Polish, so I love cabbage. I do not cook cabbage often enough for my tastes, though. I had a head of cabbage that would surely meet a quick death waiting in the fridge so I hunted down this easy, one-pot recipe to use it up last night. After reading through and starting to cook, I realized I had to modify the original recipe quite a bit to fit my tastes, but the end result was a hit at our house. I will be making this again!
1 pound smoked kielbasa sausage, cut into 1/4 inch slices (I used andouille chicken sausage)
1 small head cabbage, chopped
2 medium sweet onions, chopped
2-3 medium potatoes, diced finely (1/4 inch cubes – I used red potatoes and left the skin on for color)
2 teaspoons Worcestershire sauce
2-3 garlic cloves, minced
1.5 cups tomato sauce
1/2 cup water or broth
salt and pepper to taste
In a large skillet, brown the sausage; drain. Stir in the remaining ingredients. Cover and cook for 15-30 minutes or until the vegetables are tender and the cabbage is translucent. I used a large head of cabbage and had to double the pasta sauce and seasoning. We had enough for leftovers that we took for lunch. Next time I would add some bell peppers and maybe carrots.