1 beef Kielbasa
1/2 head small cabbage
1 (16 oz.) can of tomatoes
1 clove garlic

Slice Kielbasa on diagonal 1/4 inch thick slices. Fry in pan (without oil) until lightly browned. Drain fat. Add one 16 ounce can of tomatoes with liquid. Shred cabbage and add to Kielbasa and tomatoes. Add 1 crushed clove of garlic. Bring to boil, reduce heat and simmer until cabbage is tender. Serve with buttered pasta, egg noodles or Piorigis.