Kielbasa and Cabbage Skillet

A skillet filled with kielbasa and cabbage, with a wooden spoon resting inside, served alongside a bowl of rice and beans.

5 from 7 votes

This easy Kielbasa and Cabbage Skillet is a 30-minute, one-pan dinner made with just five ingredients plus salt and pepper. Smoky sausage, tender cabbage, and caramelized onions come together in a hearty dish that s budget-friendly, gluten-free, and just as delicious leftover the next day.

Serve it with rice and beans for a complete, satisfying meal.

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 420kcal

Chef: Jessica Randhawa

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

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