1/4 cup margarine
1/4 cup flour
1 tsp. salt
1/2 tsp. black pepper
1 can evaporated milk (13 ounces)
1/4 cup water
4 medium potatoes, sliced thin
1 medium sweet onion, sliced thin
2 cups shredded cabbage
8 ounces kielbasa, sliced thinly
In a medium pan, melt the margarine, stir in flour, salt and pepper, mixing till smooth. Gradually add the milk and water while stirring over medium heat.
In a greased three quart casserole layer 1/3 the potatoes, 1/2 the onion, 1/2 cabbage, 1/2 kielbasa and 1/3 sauce.
Repeat.
Top with the leftover potatoes and sauce. Cover and bake for about an hour, until the potatoes are tender.
This dish can be assembled the night before, covered and put in the refrigerator until the next day.
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