Anonymous wrote:I like to sauté an onion, toss the cut up kilbasa in to brown it up a bit, and then pile the pan full of shredded/cut cabbage. I place a lid on it for a bit to cook down, maybe 10-15 minutes, and then add a large can of diced tomatoes. I let it all simmer for another 15-20 minutes.
I'll sometimes toss in mushrooms or broccoli.
I actually just had this meal on Saturday. It's one we enjoy during the cooler months but it's also not too heavy for the warmer months, either.
This is what I do as well. I often add bell peppers too, but do a tablespoon of red wine vinegar instead of tomatoes for acidity.
Great over rice or in a tortilla