2 tbsp. butter
1 1/4 lbs. (approximately) fully cooked kielbasa, sliced diagonally (about 1/4 inch thick)
1 med. onion, quartered and thinly sliced
1/2 lb. fresh mushrooms, fairly thinly sliced through caps and stems
1 c. brown rice
2 2/3 c. water
1 tsp. salt
3 tsp. dried dill weed (see note)
2 c. loosely packed, thinly shredded cabbage
1 c. dairy sour cream (as topping)

In a 10 inch skillet over moderate heat, melt the butter. Add the kielbasa and brown lightly. With a slotted spoon, remove kielbasa and reserve. Add the onion and mushrooms to the drippings in the skillet and cook over moderate heat, stirring often, until the onion is wilted and the mushrooms give off some of their liquid, about 5 minutes. Add the rice, water, salt, dill weed, and reserved sausage; stir well. Bring to a boil; continue cooking, tightly covered, over low heat until the water is absorbed and the rice is tender, about 50 minutes. Add the cabbage, it will seem bulky for the size of the skillet but stir it in. Cover tightly and let stand on the turned-off surface heat unit until the cabbage warms and shrinks, approximately 5 to 10 minutes. Serve at once. Pass the sour cream as a help-yourself topping.

Note: When fresh dill is available, mince enough to make 3 tablespoons and use instead of the dried dill weed. As a garnish, spoon a little of the sour cream over the center of the kielbasa and rice mixture and top with a sprig or two of the fresh dill.