Polish Sausage, Cabbage and Potato

Ingredients

• 2 tablespoons salad oil
• 1/2 pound kielbasa, sliced 1/4 inch thick
• 1 small head cabbage (1 pound), shredded
• 3 potatoes (1 pound), peeled and sliced 1/4 inch thick
• 1 cup sliced onion
• 2 tablespoons flour
• 1 can (10 3/4 ounces) condensed chicken broth, undiluted
• 1 tablespoon cider vinegar
• 1 teaspoon caraway seed
• 1/2 teaspoon salt
• Dash pepper

Steps

1. In hot oil in large, heavy skillet, over medium heat, lightly brown sliced kielbasa; remove to pan. Set aside.
2. To remaining fat in skillet, add cabbage, potato and onion; stir-fry 2 minutes.
3. Sprinkle vegetables with flour; mix well.
4. Add water to chicken broth to make 1 1/2 cups. Return sausage to skillet; add chicken broth, vinegar, caraway, salt and pepper. Bring to boiling; reduce heat, and simmer, covered 20 to 30 minutes, or until potato is tender.
5. Turn into a warm serving dish.

Notes

Makes 6 servings; 32 cents each.

Headed ‘MARCH 17’ (from a daily menu column).

Blue-ink handwritten mark (check mark or ‘2’-like stroke) in upper right margin of clipping.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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