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This 30 minute Kielbasa and Cabbage Skillet is made with just FIVE simple ingredients. Serve it with a side of rice and beans for a filling and flavorful weeknight dinner.
This kielbasa and cabbage recipe is as simple as cooking green cabbage alongside smoked sausage and tender, caramelized onions. It’s absolutely delicious and my go-to when I need a hearty, one-pan dinner ready and on the table in just 30 minutes.
What truly makes this dish special is the cabbage itself, an affordable, everyday staple that turns sweet and tender as it cooks. Paired with smoky kielbasa and a touch of garlic, it creates a rustic, flavor-packed meal that proves comfort food doesn’t need to be complicated.
Another reason I love this cabbage and kielbasa skillet is how well it keeps. The flavors deepen as it sits, making the leftovers just as tasty (if not better) the following day. It’s an easy, budget-friendly dinner anyone can make!
If you love this recipe, be sure to check out my one pan Kielbasa and Potatoes ready in right around 40 minutes!
Table of Contents
What is Kielbasa?
Kielbasa is a traditional Polish sausage known for its smoky, garlicky flavor and hearty texture. The word kielbasa simply means “sausage” in Polish, but outside of Poland it usually refers to a specific type of U-shaped smoked sausage that’s widely available in grocery stores.
It’s most commonly made from pork, though some varieties also include a mix of pork and beef. The meat is seasoned with garlic, marjoram, salt, pepper, and sometimes other spices, then smoked to develop its signature flavor. Because it’s already cooked, kielbasa just needs to be browned in a skillet before serving, making it perfect for quick meals.
Key Ingredients
This cabbage and kielbasa skillet is made with just a few everyday staples. Note: See the recipe card below for the full list of ingredients with exact measurements.
- Green Cabbage: Green cabbage is a budget-friendly, nutrient-rich vegetable with a mild, slightly sweet flavor that becomes tender and buttery when sautéed. It holds up well in skillet dishes, like this one, where it absorbs flavors from the sausage and seasoning without becoming mushy. If you don’t have green cabbage, you can substitute Savoy cabbage (milder and more delicate), red cabbage (slightly earthier, though it will change the color of the dish), or even Brussels sprouts (shredded for a similar texture).
- Kielbasa: A type of smoked Polish sausage with bold, savory, and smoky flavor. Possible substitutes include: Andouille sausage (spicier, with a distinct Cajun flavor profile), smoked sausage (milder but similar texture), turkey kielbasa (a lighter, leaner option), and vegan sausage (a plant-based substitute that still provides a smoky flavor).
- Yellow Onion: Caramelized onions add depth and natural sweetness that balances the smokiness of the kielbasa. If you already know that you love caramelized onions, consider doubling the total amount of onions.
- Garlic: Fresh garlic adds warmth and aroma to enhance the overall flavor.
- Olive Oil, Italian Seasoning, Salt, and Pepper: Pantry staples that tie everything together. The Italian seasoning is optional.
How to Make Kielbasa and Cabbage Skillet
Here’s how to make this recipe:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook for 6 to 8 minutes, stirring often. Continue to cook the onions until they’re softened and starting to turn golden.
- Add the garlic, black pepper, and Italian seasoning (if using). Cook for a minute or two, just until the garlic turns fragrant. Note: If the garlic starts to burn, reduce the heat to medium-low.
- Stir the sliced kielbasa sausage into the skillet. Cook for 5 to 6 minutes or until the sausage is browned and the onions are caramelized.
- Add the chopped cabbage directly into the skillet. If it’s too much to add at one time, add half, allow it to wilt, then stir in the rest. Cover and cook for 8 to 10 minutes, stirring every couple of minutes.
- Season with salt and additional black pepper, to taste. Enjoy!
Variations and Additions
One of the best things about kielbasa and cabbage is how versatile it is. With just a few tweaks, you can customize the dish to fit your tastes, dietary needs, or whatever you have on hand.
- Add potatoes: Stir in diced baby potatoes or Yukon golds for a heartier, classic Polish-style version.
- Add some heat: Use andouille sausage instead of kielbasa, or add a pinch of red pepper flakes for extra heat.
- Add veggies: I will sometimes add diced bell peppers or shredded Brussels sprouts. You can also add frozen and thawed diced carrots.
And if you’re looking for a simple way to boost flavor, add a splash of apple cider vinegar or a spoonful of spicy brown or Dijon mustard.
Serving Suggestions
This kielbasa and cabbage skillet is hearty enough on its own, but it’s even better with the right sides.
I like to serve it with a side of cooked rice and white beans. I’ll usually microwave frozen rice and mix it with a can of drained and rinsed cannellini beans. It takes me less than 5 minutes and it’s so easy.
Here are some more simple sides:
- Sauerkraut: I always have a jar of store bought or homemade sauerkraut in the refrigerator because my husband is obsessed. Sauerkraut is super tangy, balancing the smoky sausage and sweet cabbage nicely.
- Applesauce: A classic pairing with smoky kielbasa, the natural sweetness of the applesauce is the perfect contrast to the savory skillet. It’s a must-have for me.
- Mashed potatoes: Creamy and as buttery as you like them, mashed potatoes add loads of comfort
- Egg noodles: Boil egg noodles until al dente, toss with a little melted butter and serve them on the side or toss them directly into the skillet. This is how my son likes this recipe.
Storage and Leftovers
- Store leftover kielbasa and cabbage in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing is not recommended.
- Reheat leftovers in a skillet set over medium heat until warmed through. You may also reheat any leftovers in the microwave.
More Cabbage Recipes
Kielbasa and Cabbage Skillet
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 teaspoon Italian seasoning, optional
- ½ teaspoon black pepper
- 1 (14-ounce) package smoked Polska Kielbasa, chopped into large chunks
- 1 small green cabbage, core removed, chopped
- 1 teaspoon salt, optional, to taste
Instructions
- Sauté the onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for about 6 to 8 minutes or until softened and lightly golden.
- Add garlic and seasoning: Stir in the minced garlic, black pepper, and Italian seasoning (if using). Cook for an additional 1 to 2 minutes, until fragrant.
- Brown the kielbasa: Add the sliced kielbasa sausage to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the sausage is browned on the edges and the onions are caramelized.
- Add the cabbage: Stir in the chopped cabbage. Cover and continue cooking for 8 to 10 minutes, stirring occasionally, until the cabbage is wilted and tender, yet still retains a slight bite.
- Season and serve: Season with extra salt and pepper, if needed. Serve hot with cooked white rice and beans on the side for a complete, hearty meal.
Notes
- Slice the kielbasa thick: Thicker cuts hold up better to browning and stay juicy in the skillet.
- Don’t rush the onions: Let them cook until softened and lightly golden, this step builds flavor for the entire dish.
- Add cabbage in batches (if needed): If your skillet is smaller, add half, let it wilt, then stir in the rest.
- Adjust seasoning to taste: Kielbasa is naturally salty, so taste before adding extra salt.
- Great for leftovers: Store in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is an excellent recipe. My wife is Japanese but loves this dish. It is a great way to use extra cabbage (which we frequently have left over) and she loves the kielbasa in it, which is a pleasant surprise, since she usually isn’t a big sausage lover. I thought I’d go an extra step, which I usually don’t, to post a small review with 5 stars in appreciation. Thank you again for uploading this recipe online for us to use!
I appreciate you taking the extra step and providing the great feedback and review 🙂
This looks awesome!! I am always so bad at meal prepping. I really need to get ideas from other fellow bloggers.