Family Recipe Friday - Skunk Creek Cabbage

This is a recipe my mom made a lot while we were growing up, and one I still make today for my kids.  She calls it Skunk Creek Cabbage.  Cooking the potatoes and cabbage with the kielbasa gives them a great taste.  You can omit the cabbage, as well, which is how my kids like it.  It sure beats her tofu phase (picture chunks of tofu floating in spaghetti sauce.)

Skunk Creek Cabbage

1 Package Polska Kielbasa (I use Hillshire Farms Turkey Kielbasa, for less fat), sliced into 1/2 inch disks
3 Potatoes, peeled and sliced 1/4 inch thick
1 small sweet onion, sliced into rings or 2" slices
1 small head of cabbage
2 T butter
salt and pepper to taste
water or chicken broth

Melt butter in a large pot or frying pan.  Panfry potatoes, onions, and kielbasa for a couple of minutes until potatoes start to brown a little.  Pour in a little chicken broth or water, add cabbage, and cover, stirring occasionally and adding a little more liquid to keep things from burning and to allow the potatoes and cabbage to steam until soft.  Salt and pepper to taste.