Erminegard – AKA Kielbasa with Roast potatoes and cabbage
This is a family recipe that my sister named Erminegard as we were tired of saying “kielbasa with potatoes, onions, carrots, and cabbage” It is very much a thrown together let it bake sort of meal that is less science and more “oh that smells amazing”. It also reheats well if you make enough for leftovers.
- 2 Polish Kielbasa
- 8-10 medium to small potatoes (or enough to put a solid layer in your pan)
- 1 large onion
- 1-2 large carrots
- 3-4 cloves garlic
- 1 small head cabbage
- 1 stick butter
- Salt and pepper
Determine desired cook time and preheat oven
- 1hr preheat to 375*
- 30-45 min preheat to 425*
- 20-30 min preheat to 475*
Cut unpeeled potatoes into bite sized pieces, chop onion and carrots, mince garlic. Place in 9×13 baking dish. Cut butter into 5 or 6 pats and place evenly on top of the veg. Sprinkle salt and pepper over the lot and bake until potatoes are tender and the whole kitchen smells amazing.
Chop cabbage and steam or boil with salt and pepper until tender.
Slice kielbasa and either pan cook or place in second baking dish and bake alongside potatoes until hot and slightly browned. (kielbasa can also be cooked in the same dish as the potatoes if desired)
Serve with fresh bread and plenty of butter.
Lining the baking dishes with foil will make for significantly easier clean up, and if baking for the longer time cover the potatoes with foil.