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All you need is a few simple ingredients to make this ridiculously tasty 30-minute cabbage and kielbasa skillet! It’s easy, inexpensive comfort food at its very best.
Looking for just the cabbage? Try my Simple Sautéed Cabbage recipe.
Why you’ll love it
If you haven’t tried the irresistible combo of cabbage and sausage yet, you’re missing out! The kielbasa is rich and smoky and the perfect contrast to the tender, buttery fried cabbage in this no-fuss, affordable weeknight dinner where the ingredients list is short.
Since I’m half Czech, I am no stranger to the goodness of cabbage. I definitely grew up eating a lot of it, so I learned early on how amazing this humble ingredient really can taste! If you’re skeptical about cabbage, this simple one pan recipe will change your mind.
What you’ll need
- Kielbasa – slice the sausage into evenly sized rounds
- Olive oil and butter – for sautéing
- Onion – I like sweet Vidalia onions
- Cabbage – we’re using green cabbage here. You don’t need to be super precise in measuring it out, but make sure to shred it into fairly thin ribbons, or your cooking time may be longer.
- Garlic – for savory depth of flavor
- Paprika – mild paprika is the magic ingredient that totally transforms cabbage and brings out its wonderful flavor
What is kielbasa?
It’s a smoked pork sausage with garlic that originated in central and eastern Europe. Here in North America kielbasa is often sold in regular grocery stores labeled as “kielbasa” or “smoked Polish sausage”. The word “kielbasa” actually means “sausage”, so if you go to a Polish grocer and ask for it, you’ll have to be more specific since they’ll have many varieties. Here in Canada we often refer to “kielbasa” simply as “kubasa”.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like to use this skillet.
- It’s very easy to mince garlic with this garlic press since you don’t need to peel the cloves beforehand.
- My favorite butter dish has clear markings to measure it out easily.
- Use a sharp chef’s knife to effortlessly slice the cabbage.
How to make kielbasa and sautéed cabbage
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Pan fry the kielbasa with the olive oil in a skillet until it’s crisp and nicely browned. Transfer to a plate. Sauté the onions in the butter for a few minutes, and then add in the cabbage.
Cook, stirring frequently, until the cabbage is tender-crisp. Add in the garlic and paprika, and stir until combined. Return the sausage to the skillet, and cook until warmed through. Season generously with salt and pepper.
Substitutions and variations
- Smoked Ukrainian or Hungarian sausage or even Andouille would work in this dish too.
- Some crispy bacon would be a fantastic addition.
- Mild paprika is the standard preparation and has more than enough flavor, but you could try subbing it for hot or smoked paprika if you like.
What to serve with cabbage and sausage
- You could serve it with a little bit of sour cream on the side!
- It’s a complete meal in itself, but you’re welcome to pair it with a side salad. Try a fresh green salad with my Creamy Balsamic Dressing or this Creamy Pesto Dressing.
- A slice of bread would be great. Rye bread is my go-to for this one, but a crusty bread like a baguette works too.
Leftovers and storage
- Any leftovers will keep for 3-4 days in the fridge in an airtight container.
- Reheat in a saucepan or skillet over a low heat for best results.
- I wouldn’t recommend freezing this recipe. The texture of the cooked cabbage won’t come out the same.
More simple cabbage recipes
If you made this cabbage and sausage skillet, leave me a star rating and comment below! You can also find me on Instagram and tag me with your creations.
Sautéed Cabbage and Kielbasa
Ingredients
- 16 ounces kielbasa (smoked Polish sausage) sliced into 1/4″ rounds
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 1 medium green cabbage sliced thin, core removed
- 2 cloves garlic minced
- 1 teaspoon paprika
- Salt & pepper to taste
Instructions
- Heat oil in a large skillet on medium-high heat. Add the sausage and cook, stirring occasionally, until it’s nicely browned (7-10 minutes). Turn the heat down to medium once it gets going. Remove the kielbasa from the pan and set aside once it’s nice and crisp.
- Add the butter and onion to the pan. Cook for 3 minutes, stirring occasionally.
- Add the cabbage to the pan and cook uncovered for 10-15 minutes, stirring fairly often. The cabbage at the bottom of the pan will start to wilt after a few minutes and it will become easier to stir. The onions will also start to lightly brown and become more flavorful.
- Once the cabbage is tender-crisp and cooked to your liking, add the garlic and paprika. Stir until it’s combined. Add in the sausage and cook for a couple more minutes until it’s heated through. Season with salt & pepper to taste. Serve immediately.
Notes
- Smoked Ukrainian or Hungarian sausage would work as well.
- You don’t need to be too precise with the cabbage size, but I typically aim for one that’s around 2 pounds. By the time you discard the outside leaves and core it, it makes a good amount for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on February 22, 2017. It’s been updated with new photos and better instructions but is the same great recipe!
Just Googled cabbage dishes because U was searching for a different way to cook cabbage besides steaming. Thank you so much for this. It was a hit! I used jalapeno sausage, which is what I had and I’m eating it right now with some steak. Thanks for the recipe. I’ll making this from now on.
Tobi, I’m Nigerian as well, though I live in the U.S. You can try using beef sausage. I’d die for a Satis beef sausage right now.
So happy you liked it!!
I never liked vegetables as a child. Now I’m 21 and actively trying to lose weight. Stumbled on this recipe and tried it. I used chicken franks tho, Kielbasa isn’t as common in Nigeria. I’ve definitely found one vegetable meal I like for my diet. Thank you so much
I am so happy to hear that, Tobi!! 🙂
These was very good!! I was surprised how much flavor it had.l for how simple it was. I added a red pepper and jalapeños (we like spicy foods!). Very enjoyable!!! Husband loved it!
That’s great! Love how you spiced it up.
So a little vulgar, but I was introduced to this as a group camping dish, COCK (cabbage, onions, carrot, kielbasa). I tend to make a big batch and then throw some fried eggs on it and some sriracha or gochujang. Really enjoyed reading everyone else’s additions; I’ll definitely try mixing in some ramen.
Haha sounds good to me! I love your additions.
The comments vis a vis additions are not without merit. All sound thoughts. Up vote the peas idea especially. I’ve dined the world over, and will offer, this is a world class recipe, and at a budget price to boot. Made it just tonight, and, amigo mio, it is superb. Complements and chef’s hat off to you, this from a Ritz Place Vendome patron (confess spent too much time in Henmingway’s prior to meals, ahem). I will stretch to offer this critique : “do not dilly dally about for such an extended period of time before you introduce the garlic”. Warm regards, and kudos. Bravo. Bravo.
Thanks for the kind words, John! So glad you enjoyed it!
Mahalo for sharing a bit of your culture in this comforting cabbage dish! My boyfriend loves cabbage, so we decided to make this for our dinner tonight. He liked that the cabbage was a co-star with the sausage, not just a filler vegetable. He also said liked that it fried, saying it was more flavorful, than the wilted and “stewy” cabbage you find in most soups or corned beef recipes. Of course he needed heat, so he added hot sauce to his plate, but I thought it was delicious without it. Thanks again!
Thanks for leaving such a nice comment! My husband is the same way re: hot sauce haha.
Would this be good served over rice? Also, with red cabbage?
Sure, red cabbage would work. I think it would be delicious with rice. Hope you enjoy this recipe!
Have made a couple times now and am surprised how much I love it, thanks for the recipe!
That’s great!! So happy you like it!
Just made this recipe tonight. It was fabulous, my husband and I loved it., i have been reading the other comments and would love to try some of the ideas too, very good
So happy you two loved it! Thanks for letting me know, Christine! 🙂
I liked it ok but thought it was bland. I have leftovers so Friday night I’m going to add a can of tomatoes and green chiles and maybe some cayenne pepper…I love tomatoes with both cabbage and kielbasa and I need spice! 😊
Sounds like those will be good additions! Yeah, it’s definitely not meant to be spicy as written, but it’s easy to kick up the heat if need be.