Kielbasa pulatskis and cabbage casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Link kielbasa |
| ½ | large | Head cabbage |
| 4 | slices | Bacon |
| 1 | tablespoon | Caraway seeds |
| Salt and pepper | ||
| 2 | Potatoes | |
| ½ | large | Onion; chopped |
| 1 | Egg | |
| ¼ | cup | Plus flour |
Directions
Cook the kielbasa till just slightly crisp. Chop the cabbage into bit-size pieces. Chop the bacon the same way. fry the bacon to crispness. Remove from the pan, reserve, and saute the cabbage in the bacon fat. Season with caraway seeds and salt and pepper. Return the bacon to the pan.
To make the pulatskies (potato pancakes), peel and slice the potatoes; put them in a food processor add the onion, egg and flour, and blend together.
If the mixture is too thin, add flour, if too thick, add a bit of milk.
Shape into 3 pancakes, each the size of the casserole dish. In a skillet cook the pancakes till just slightly browned on both sides. Cut the sausage into lengthwise slices. Put a pancake on the bottom of the casserole dish, then a layer of sausage and a layer of cabbage; top with another pancake and repeat the process. Cover the casserole dish and bake at 350 degrees for 10 minutes. Take the cover off to just slightly dry the top, then serve.
Taken from "Best of the Best from Pennsylvania: Selected Recipes from Pennsylvania's Favorite Cookbooks," edited by Gwen McKee and Barbara Moseley, published by Quail Ridge Press, Inc., c. 1993.
Posted to MC-Recipe Digest V1 #852 by Bill Webster <thelma@...> on Oct 18, 1997