Sautéed Cabbage and Kielbasa
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.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Entree
Cuisine: Polish
Keyword: cabbage and kielbasa, sausage and cabbage
Servings: 4
- 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
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.
- 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.
Calories: 497kcal | Carbohydrates: 18g | Protein: 19g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 1061mg | Potassium: 706mg | Fiber: 6g | Sugar: 9g | Vitamin A: 556IU | Vitamin C: 87mg | Calcium: 113mg | Iron: 3mg