Kielbasa with Smothered Cabbage and Mashed Potatoes

1 Tbl. vegetable oil
3/4 lb. smoked kielbasa (Polish sausage), cut into
1-inch pieces
4 c. chopped cabbage
1 onion sliced thin
3/4 pound yelloe-fleshed or russet baking potatoes
1/4 c. milk
1 Tbl. unsalted butter

In a large heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it brown the kielbasa. Add the cabbage and the onion and cook the mixture, stirring occasionally, until the cabbage is browned. Add 1 1/2 c. water and simmer the mixture, covered partially, for 15 to 20 minutes, or until the cabbage is tender.

While the mixture is simmering, in a steamer set over boiling water steam the potatoes, peeled and cut into 3/4 inch pieces, covered, for 12 minutes, or until they are very tender, transfer them to a bowl, and mash them with a potato masher. Add the milk, scalded, 3 Tbl. hot water, the butter and salt and pepper to taste and stir the potato mixture until the butter is melted. Serve the kielbasa mixture on the mashed potatoes.

Serves 2.