Fried Potatoes and Cabbage

Wintertime makes me crave potatoes, any kind and any kind of recipe.  By adding the vegan Field Roast Kielbasa, this hearty side dish just became a main meal.

Fried Potatoes and Cabbage

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1            lb. russet (baking) potatoes, peeled and cut into 1 1/2 “ pieces

3/4         stick vegan butter (6 tablespoons)

1            lb. Savoy cabbage, cored and thinly sliced

3/4         teaspoon salt

1/4         teaspoon black pepper

              vegan Field Roast Kielbasa, sliced

Cover potatoes with cold salted water by 1 inch and bring to a boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes.  Drain in a colander.

While potatoes cook, slice desired amount of vegan Kielbasa, and pan fry until browned.  Set aside.

Heat vegan butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.

Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake.  Cook, without stirring, until underside is crusty and golden, about 10 minutes.  Top with cooked vegan Kielbasa.