1 tbsp. butter
2 tbsp. flour
2 c. skim milk
1/4 tsp. salt
1/4 tsp. black pepper
4 lg. potatoes, peeled and sliced
1 lg. onion, sliced thin
1/2 lb. green cabbage, shredded
1/2 lb. kielbasa

In a medium saucepan, melt the butter and stir in the flour. Cook the roux, stirring for 1 minute. Gradually add the milk, stirring to avoid lumps. Cook over moderate to low heat, stirring until the sauce thickens slightly. Stir in the salt and pepper.

Grease a 3 quart casserole. Spread 1/3 of potato slices on the bottom. Distribute half the onion slices, followed by layers of half the cabbage and half the kielbasa. Add 1/3 of the sauce. Repeat potatoes, onion, cabbage, kielbasa and sauce. Add last layer of potatoes and cover with remaining sauce.

Cover casserole and bake at 350 degrees for 1 hour and 15 minutes. Remove cover for last 15 minutes of baking.

I like to cook the kielbasa in a skillet before adding it to the casserole to remove some of the fat. You can leave the kielbasa out, avoiding the fat all together.