Savory, delicious, and easy! This Kielbasa and cabbage skillet takes just 5 ingredients and 30 minutes and makes a hearty meal that’s perfect for busy weeknights!
Kielbasa & Cabbage Skillet
I have a special love for meals that don’t have a written recipe, they are just something people make over and over because they are so easy and delicious. This cabbage and kielbasa recipe is one of those for me.
However, I also love getting these recipes written down so that even more people can enjoy them. So today I am sharing one of my favorite “word of mouth” recipes from our family.
This kielbasa and cabbage recipe is so easy to make. I put a big skillet on the stove and add the ingredients as I chop them up. Then I cover the thing and cook until done.
It takes about 30 minutes to cook down (maybe a bit longer if you like your cabbage very soft), but overall this is a VERY easy dish to prepare! It’s kind of a shortcut version of kielbasa and sauerkraut, which are traditional companions.
Here’s the short story behind this cabbage and kielbasa dish:
About 15 years ago, my husband and I had to evacuate from our home because our town was in the path of a hurricane, and we were required to leave. We decided to go to San Antonio and stay with my Uncle Joe. At that time, he was a widower living alone and he had invited us to stay with him.
One night he made this for us. I think he only used the cabbage, kielbasa, and some cajun spice seasoning. We thought it was delicious and I’ve been making it ever since.
These days, I add onion and a sliced apple and omit the cajun seasoning. Somewhere along the line I ran out and I didn’t buy it again. But if you have some around feel free to add a teaspoon or so.
I think cabbage is an underrated vegetable but it is truly one of my favorite vegetables. I love it raw, like in our favorite coleslaw, and I love it cooked until tender. Cabbage becomes sweeter with cooking, and I especially love it combined with onions and apples.
Kielbasa is always my choice with this recipe. It’s easy to find in the store. It keeps well. And because it is precooked, it is easy to use. Plus, I love the flavor.
If you’re looking for something new to add to your dinner rotation for fall, this one is a keeper!
Ingredients
- 1 small head of cabbage — core removed and roughly chopped
- 1 medium onion — halved, then sliced
- 1 apple — peeled, cored, and sliced
- 1 package of kielbasa (about a pound)
- ¼ cup water — or chicken broth
Note: You’ll also want non-stick cooking spray, butter, or olive oil to grease the skillet.
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Instructions
- Add about two tablespoons of olive oil to a large skillet over medium low to medium heat. Add the sliced onions to the pan and sprinkle with salt. You want the onions to soften, but not brown.
- As the onion is gently sautéing, start working on the cabbage. Cut in quarters. Remove the core and slice each quarter up. Add the cabbage to the skillet and stir in with the onion. The cabbage takes a lot of room to start but will cook down as it cooks.
- Peel and core the apple. Slice it up and add to the skillet. Stir the onion, cabbage, and apple together. Add ¼ cup of water or chicken broth. Cover and let cook for about half an hour.
- Remove the kielbasa from the package. I cut it into four pieces for cooking, though to finish I will cut it into bite size pieces. I think keeping it in large pieces helps it retain its flavor and tenderness. Cook until the cabbage has reached your desired level of tenderness. I like mine well-cooked and sweet.
Serve in bowls and enjoy!
Prep Tips
- For the onions, you can cut them as you prefer. However, I like to cut the onion in half and then slice each half. This allows the onion to cook so that it is sweet and tender.
- I didn’t use much in the way of seasoning for this recipe, just a pinch of kosher salt. I add some salt while cooking the vegetables and the sausage and other ingredients complete the flavoring. It’s so flavorful already! However, you can add black pepper or cajun seasoning for a little extra something. I think that a bit of garlic would taste fabulous too! Red pepper flakes could add a hint of spice. So many options, but again, it doesn’t necessarily need seasoning. Its just up to you if you want to customize the dish!
- This dish is great because it can be a main course or a side dish. I love to serve with a side of mustard.
Frequently Asked Questions
Are Kielbasa and Sausage the Same Thing?
Kielbasa is sausage, specifically Polish sausage. Just like all champagne is sparkling wine, but all sparkling wine is not champagne — all kielbasa is sausage, but all sausage is not kielbasa.
Traditionally, kielbasa is made from pork or a a combination of pork and beef. These days, you may be able to find kielbasa style sausage made from other types of protein, such as turkey kielbasa. You’re welcome to use your favorite brand of kielbasa for this recipe.
Is This Recipe Keto-Friendly?
A single serving of this dish contains about 22 grams total carbs or 15 grams net carbs (Net carbs = total carbs – fiber). I would consider this to be a low carb recipe, though it may or may not fit into a strict keto lifestyle, depending on your daily carbohydrates goal.
Kielbasa and Cabbage Recipe (Printable Recipe Card)
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Kielbasa and Cabbage Skillet Recipe
Equipment
- Large covered non-stick or stainless steel skillet
- Cutting board
Ingredients
- 1 head cabbage (small to medium)
- 1 package kielbasa
- 1 medium onion sliced
- 1 apple cored and sliced
- 1/2 teaspoon salt optional
- 1/4 cup water or chicken broth
Instructions
- Heat large skillet on medium low to medium heat. Add 2TB olive oil or coat pan with non-stick spray.
- Add onion slices to pan and cook while you cut the cabbage.
- Cut cabbage into quarters. Remove the core and slice each quarter up. Add the cabbage to the skillet and stir in with the onion.
- Peel and core the apple. Slice it up and add to the skillet. Stir the onion, cabbage, and apple together. Add ¼ cup of water or chicken broth. Cover and let cook for about half an hour.
- Remove the kielbasa from the package. I cut it into four pieces for cooking, though to finish I will cut it into bite size pieces. I think keeping it in large pieces helps it retain its flavor and tenderness.
- Cook until the cabbage has reached your desired level of tenderness. I like mine well-cooked and sweet.
Notes
Nutrition
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