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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!
This was the first recipe I tried of yours, it’s so delicious and it introduced me to your website! I cook a recipe a week (at least) of yours now, and they are all delicious and easy. I’m just now learning/starting to cook and I’m so glad I found your recipes. They make me feel capable 😁
Aww I’m so pleased that you found me!! I love comments like this… makes this all worthwhile. 🙂 XO
OMG! My mother-in-law is Czech (she’s since passed) and I remember the first time she made this… thought it a strange combo BUT since it smelled good while cooking I was thinking I just MIGHT give it a try once done. Boy was I ever so wrong in doubting that this “strange combo” might taste a bit weird!! It’s very good & making it makes me think of my mother-in-law & the first time she made it for me! In fact, my husband & I just had some the other day; and this was the fist time I’d actually seen it on your blog! LOL Since we keep cabbage on hand (staple in our house)… I’m going to try your Cabbage Roll Soup & hopefully it taste like Cabbage Rolls – or close enough would do. And, I’m making the Kielbasa Soup again – SOON!! In fact, when I first made it & gave the recipe to a friend who also made it and LOVED it told me just yesterday she was going to make it again as the weather here in Texas is a bit chilly – not cold – so when we have some chilly days we take advantage of it!
Natasha, I’m so thankful I found your blog/site last year… am looking forward to making more of your recipes – and passing your site/recipes to others! I mean, since I gave it to one friend – who’s Cajun by the way – loved your Kielbasa Soup I’m thinking she might like your Cajun Pasta recipe, too. Hmmm!?
Off to browsing into more recipes from your site! 😉
Hi Tricia! I love how food is so tied to memories… thanks for sharing this with me. 🙂 I really appreciate your support and I’m so glad you like the blog and the recipes. XO
I am Cajun from southeast Louisiana. We also cook this but call it smothered cabbage. We add potatoes and carrots to our dish. We also add green peppers when frying the onion and sometimes substitute ham for the sausage. I LOVE this dish!!!!
Ooh that sounds amazing! I need to try those additions!
This is very good, but lacking in flavor. I added Apple cider vinegar, dash of sugar, seasoned salt, . Next time, I’ll add Caraway seeds.
I love that I am seeing this recipe posted more. Its great! I grew up eating sauteed cabbage and kielbasa it is so delicious. My mom always added a dash of worcestershire sauce to ours and let it simmer. I am going to have to try yours too and see how they compare. Thanks for sharing!!!
Awesome! Yes, I am glad more people are seeing the joys of cabbage haha. 🙂
Thank you for sharing this recipe! It is so easy to make and was delicious! My husband and I are on the keto diet and this is a great option for us.
You are very welcome! So happy you both enjoyed it!
ok thanks for sharing this recipe
This looks amazing! Thank you for sharing you’re creativity!
You’re welcome!
Thank you for publishing this traditional Eastern European recipe.
I followed the instructions closely but added a pinch of hot Hungarian paprika and took John Small’s advice to add the garlic sooner.
The shredded cabbage makes for a low-carb “noodle” dish that should satisfy any Keto diet.
I would cheerfully make this again and recommend your site to anyone who has an interest in a rustic ethnic food recipe.
I am so happy it worked for you! And thanks so much for recommending my site. 🙂
Thank you Christian. I’m always on the look out for keto-friendly recipes!
Thanks for sharing your receipt. Very tasty I have made several times.
Wonderful! Thanks for letting me know, Peggy! 🙂