Polish Stir-Fry

wtorek, 18 lutego 2014

Polish Stir-Fry

Time: 45 mins


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


  • 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.

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