Smoky Kielbasa with Seasoned Cabbage and Potatoes

from ButterYum
makes 6 servings


  • 1 tablespoon olive oil
  • 2 pounds Kielbasa, cut into 3-inch lengths (or cut into coins)
  • 2 15-ounce can Seasoned Cabbage (Margaret Holmes brand)
  • 2 pounds red new potatoes, cut into 1/8-inch thick slices
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper


  1. In a very large nonstick skillet, heat olive oil and add Kielbasa.
  2. Brown Kielbasa on both sides; remove from pan.
  3. Add seasoned cabbage to pan.
  4. Layer the potato slices on top of the cabbage: sprinkle evenly with salt and pepper.
  5. Place Kielbasa on top of the potatoes.
  6. Bring mixture to a boil, then reduce heat to a simmer and cover pan.
  7. Continue simmering for about 30 minutes, or until the potatoes are tender.  Makes 4 servings.