| | Directions | | In a large pan, boil cabbage for about 45 minutes or until almost done. Add tomatoes to cabbage and continue to cook for 15 more minutes. In a small sauce pan melt butter. Add onions and sauté until soft. Add flour to onion mixture and stir until thickened. Add the flour and onion mixture to the cabbage. Sauce will thicken. Add the Kielbasa to the cabbage mixture and heat through. In a separate pan, boil potatoes until soft. To serve, drain potatoes and add to a dish. Pour the cabbage mixture over the potatoes. |
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| Ingredients | | - |  | 2 heads Cabbage |
| - | | 2 cans tomatoes, diced (14.5 ounce can) |
| - | | 1 cup onions, diced |
| - | | 1/2 cup butter or margarine |
| - | | 1 package Kielbasa, sliced |
| - | | 2 tablespoons flour |
| - | | 4 baking potatoes, peeled and cut inch quarters (medium) |
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