Kielbasa and Fried Cabbage
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Fried cabbage and kielbasa sausage is a simple one-pan meal made with smoked sausage, tender cabbage, and onion cooked together on the stovetop.
The kielbasa seasons the pan as it browns, and the cabbage softens and sweetens as it cooks, making this an easy, filling dish that works as either a main course or a (very) hearty side.
This is the kind of cozy, no-fuss recipe that comes together quickly and doesnโt require extra sides or complicated prep. I make it when I want something warm and satisfying without turning on the oven.
Ingredients
For this stovetop cabbage and kielbasa recipe, youโll need:
- Cooking oil (olive oil works well)
- Polish kielbasa smoked sausage, sliced into rounds
- 1 onion, chopped
- 1 head of cabbage, chopped
- Garlic, minced
- Salt and black pepper
- Red wine vinegar
Optional
- Bacon, chopped into bite-sized pieces
Bacon adds extra richness but isnโt required. If using it, cook it alongside the sausage so the cabbage picks up that flavor.
How to Make Fried Cabbage and Kielbasa
Cook the sausage:
Slice the kielbasa into ยฝ-inch rounds. Heat 1 tablespoon of oil in a large, deep skillet over medium heat. Add the sausage and cook for 3 to 4 minutes per side until browned. Remove from the pan and set aside.
Sautรฉ the onion
Add another tablespoon of oil to the same skillet. Add the chopped onion and cook for about 5 minutes, until softened.
Cook the cabbage
Stir in the minced garlic and chopped cabbage. Season with salt and pepper. Cover and cook for 10 to 12 minutes, stirring occasionally, until the cabbage is wilted and tender.
- It will look like a lot at first, but it cooks down quickly.
Combine and finish
Return the sausage to the pan. Add a splash of red wine vinegar and stir everything together. Cook for another 5 minutes until heated through. Taste and adjust seasoning as needed, then serve warm.
How to Serve Kielbasa and Cabbage
This fried cabbage and kielbasa works well as a complete one-pan meal since it already includes both protein and vegetables. Itโs filling enough for dinner on its own and reheats well for lunch the next day.
If you want something extra, serve it with crusty bread to soak up the pan juices or a small side of rice, but it doesnโt need much else.
Using Leftover Cabbage
If you have extra uncooked cabbage, it can be used in other dishes like roasted cabbage steaks or a baked cabbage casserole.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The cabbage will soften slightly, but the flavor holds up well.
Fried Cabbage and Kielbasa
Equipment
- Large Cast Iron Skillet
Ingredients
- 2 lbs. cabbage usually one medium head, cut into 1" pieces
- 14 oz. polish kielbasa smoked sausage sliced into ยฝ-inch rounds
- 2 tablespoons olive oil divided
- 1 medium white onion chopped
- 1 tablespoon minced garlic
- 1 tablespoon red wine vinegar
- salt and pepper
Instructions
- Brown the sausage: Heat 1 tablespoon of oil in a large, deep skillet over medium heat. Add sliced kielbasa and cook for 3โ4 minutes per side until browned. Remove from the pan and set aside.
- Sautรฉ the onion: Add the remaining tablespoon of oil to the same skillet. Add chopped onion and cook for about 5 minutes, until softened.
- Cook the cabbage: Stir in minced garlic and chopped cabbage. Season with salt and pepper. Cover and cook for 10โ12 minutes, stirring occasionally, until the cabbage is wilted and tender. (note that the cabbage will seem like a lot but it shrinks down fast)
- Combine and finish: Return the cooked sausage to the skillet. Add red wine vinegar and stir everything together. Cook for an additional 5 minutes until heated through.
- Serve warm: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As itโs generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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