Polish Stir-Fry

5.0(5)

Growing up in the multi-ethnic steel towns outside Pittsburgh, PA produced some very interesting and deliciously unexpected combinations of foods and cooking techniques. This is what happens when a pantry full of Polish staples collides with the stir-fry technique. I first saw it at a church pot-luck dinner and have made it many times.

by 3KillerBs·published 2007-02-11

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One Dish Meal

Servings

(4–6)

Total time

45 min

prep 15 min

Calories / serving

509 kcal

Ingredients (5)

serves

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

Instructions (7 steps)

01Lightly grease big, iron skillet (I like to use my chicken fryer), with canola oil.
02Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
03Fry potatoes and carrots, stirring often, until half-cooked.
04Add onion and keep frying, stirring frequently.
05When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.

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