Cabbage and Kielbasa

Last week one of our meals for the week was a favorite of Jonny's family: cabbage and kielbasa. It was delicious. We thought we would share the recipe. You need a box of the multicolored rotini, a large head of cabbage, a pound of polska kielbasa, butter, salt, and pepper. You start by cooking the pasta (just using the box directions.)

While the pasta is cooking cut up the cabbage. It should be "bite sized" pieces. Put this into a skillet with 2 tablespoons melted butter. Cook over medium heat. It needs to be stirred often but keep it covered when not stirring. This keeps the moisture in the cabbage. While the cabbage is cooking cut up the kielbasa. Cut off the ends of the kielbasa. To save time cut the kielbasa in half, length wise, then into half circles. They should be about half a cm thick or less.

Once the cabbage has become tender and has become slightly translucent it is time to mix all the ingredients together.

When all the ingredients are mixed together add more butter (up to 4 tablespoons, but it just depends on how much you like.) At this point you add 1/2 a teaspoon of salt and pepper to taste. DO NOT add the salt before this point. If you add the salt to the cabbage too early it will suck out the moisture. That is it. Serve and enjoy!