Kielbasa y kapusta (Kielbasa and cabbage)

By jab120638

A standard Russian peasant dish handed down from my great-grandfather. Nothing fancy, but I haven't met anybody yet who doesn't like it. Great on chilly days. (Note: my family used to add a dab or two of butter to their plates, but that's optional.)

Ingredients

• 2 rings kielbasa
• 2 heads cabbage
• 5 -6 medium potatoes
• salt and pepper

Preparation

Step 1

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!