Ingredients
1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices4 tablespoons butter, divided1 large head cabbage (4 pounds), coarsely chopped2 medium onions, chopped4 cans (8 ounces each) tomato sauce1/3 cup sugar1 tablespoon paprika3 to 4 large potatoes, peeled and cubed
Preparation
In a Dutch oven, brown sausage in 2 tablespoons butter; remove and set aside. In the same pan, saute cabbage and onions in remaining butter until onions are tender.
In a small bowl, combine the tomato sauce, sugar and paprika; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the potatoes and reserved sausage. Cover and simmer for 30 minutes or until potatoes are tender.
