Lika Lunch (Ličin Ručak)

Both sets of grandparents came from Lika (Gospić on my mother's side and Bović on my father's side.) Grandma Dorothy (mom's mother) loved to cook and often made do with whatever she had available in the house. Feeding her family of 11 became a chore, but she always made sure everyone ate good, according to my mom. Grandma said that she used to watch her mother make this for lunch sometimes and would often serve it with scrambled eggs (Kajgana.) She brought this recipe with her when she came to the USA, and we used to have this on a cold winter morning on weekends for breakfast with scrambled eggs; it was very filling, but you can serve it anytime.

1 pound potatoes, any variety, peeled and chopped into 1/-inch pieces

   salt, adjust to taste

   ground black pepper

1 tablespoon vegetable oil or olive oil, plus more only if needed

1 small onion, chopped into small pieces

3 cloves garlic, minced

1 pound kielbasa, sliced into thin coins

1 medium head green cabbage, sliced into ribbons, about 4 cups worth

2 tablespoons water

Instructions

Peel and chop the potatoes, rinse the potatoes and place them in a medium-size glass bowl. Sprinkle the potatoes with the salt and black pepper, stir or toss with your hands. Boil the potatoes until fork tender.

While the potatoes are cooking, warm a large skillet over medium-high heat. Add oil and as soon as it's hot, add the onions. Saute for a few minutes, until the onion is tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil only if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.

Add the cabbage and sprinkle with the salt and pepper. Toss to combine, add 2 tablespoons water to the skillet and reduce heat to medium-low. Cover with lid. Cook for about 4 minutes, until the cabbage is bright green and still a little crunchy. Taste and add additional salt, only if needed. 

NOTE: you can sprinkle the top with a little red paprika before serving.