I really could have made the story shorter and just said that I now use Savoy cabbage. I like it's variegated color and crinkly leaves. Although considered to be a winter cabbage, I find it year around at the grocery store.
Polish sausage is the meat of choice these days. There are a number of Polish grocery stores and meat markets in the Chicago area and they have excellent kielbasas. We like the Wellshire brand because it's all natural.
Here's how I put it together ~
Polish Sausage with Cabbage, Potatoes and Onions
2 Tbsp vegetable oil
1 medium onion, cut into fourths and thinly sliced
6-8 fingerling potatoes, unpeeled and thinly sliced
1 pound ring of fully-cooked Polish sausage, sliced in 1/4 inch slices
1 garlic clove, minced
3 cups of Savoy cabbage (or another of your choice) cut into approximately 1 inch chunks
Salt and pepper to taste
2 Tbsp balsamic vinegar
1. Heat the vegetable oil in a large saute pan over medium heat.
2. Add the onion and saute until translucent, 4 to 5 minutes.
3. Add the potatoes and saute until they start to soften, another 4 to 5 minutes.
4. Add the sausage and saute for another 5 minutes, stirring frequently.
5. Add the garlic and stir for 1 minute.
6. Add the cabbage and stir well.
7. Add salt and pepper to taste, stir, cover, reduce the heat to medium low and cook for another five minutes. Stir and check to see if the cabbage is done. We like the cabbage to have a little crunch left.
8. Stir in the balsamic vinegar and cook for another minute.