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1
In a large saucepan, cover the potatoes with water and bring to a boil.
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2
Cook over moderately high heat until just tender when pierced with a knife, about 15 minutes.
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3
Drain and let cool.
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4
Cut each potato into 4 slices.
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5
Meanwhile, in a large skillet, melt the butter.
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6
Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.
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7
Add the cabbage and cook over low heat, stirring occasionally, until tender and starting to brown, about 15 minutes.
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8
Add the paprika and cook over moderate heat, stirring, until fragrant, about 2 minutes.
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9
Add the tomatoes and cook until heated through, about 2 minutes.
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10
Season with salt and pepper.
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11
Light a grill.
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12
In a bowl, mix the sour cream with the scallions and season with salt and pepper.
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13
Prepare four 12-by-17-inch sheets of heavy-duty foil.
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14
On a work surface, fold up the sides up of each sheet to form a 7-inch square box, with 2 sides higher than the others.
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15
Arrange the kielbasa slices in a circle in the center of each box.
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16
Arrange the potato slices over and around the kielbasa.
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17
Season the potatoes with salt.
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18
Mound the cabbage mixture over the kielbasa, then pour cup of the water into each package.
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19
Bring the 2 higher sides of each package together and fold them over, then fold in the sides to seal.
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20
Grill the packets over high heat until bubbling inside, about 5 minutes.
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21
Carefully open the packages and serve, passing the scallion sour cream at the table.
