This sausage and cabbage skillet is a fantastic one pan meal that you can make in less than 30 minutes. It's perfect for a quick and easy dinner, and a great way to enjoy cabbage!
Why you'll love it
- Really easy recipe
- Affordable ingredients
- Make it in one pan
- A great way to cook cabbage
- Easy to customize
Cabbage: Use fresh cabbage. I like to use white cabbage, but you can also make this dish with savoy cabbage, Chinese cabbage or red cabbage if you prefer. You can even combine different types of cabbage.
Kielbasa: Kielbasa is Polish smoked sausage. You can also use any other smoked sausage, or sliced cooked sausage.
Onion + garlic: Add flavor to the dish.
Seasoning: Use a combination of salt, black pepper, dried parsley and paprika to add some flavor to the meal.
Chicken stock: A little chicken broth, vegetable stock or water allows the cabbage to steam as it cooks.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
Sauté diced onion in a large skillet or pot with a little olive oil until the onion is soft and translucent.
Add sliced smoked sausage, and sauté on high heat until the sausages are gently seared. Then, add grated garlic and seasoning, and cook for another minute until fragrant.
Lastly, add shredded or finely sliced cabbage, along with the chicken stock. Stir to combine the ingredients.
Allow the cabbage to gently simmer on medium to low heat for about 10 minutes, or until the cabbage is soft.
Serve the sausage and cabbage skillet immediately.
- Make sure to sauté the onions, seasoning and sausages thoroughly before you add the cabbage and liquid. This will intensify the flavor.
- Use any cabbage that you like. This is a great recipe to use up a variety of leftover cabbage!
- If you don't have access to kielbasa or Polish sausage, you can use any smoked sausage, including smoked chicken sausage.
This one skillet meal is a great option for a quick lunch or dinner, but it can also be served for breakfast. If you want to serve it with a side dish or sauce, here are some of my favorite choices:
- Sauces: Ginger Scallion Sauce, Honey BBQ Sauce
- Side dishes: Instant Pot Carrots, Air Fryer Green Beans, Caramelized Onions
Ground sausage and cabbage: If you only have access to uncooked sausages, or sausage meat, you can cook the ground sausage and add cabbage. This version will taste a little different, but is still fantastic.
Slow cooker method: Add the ingredients to a slow cooker, and cook on low for 4-6 hours, or on high for 2-4 hours.
With potatoes: Peel potatoes, and cut them into small cubes. Add them to the pot along with the cabbage. You can also use leftover cooked or roasted potatoes from yesterday's dinner!
Store leftover kielbasa and cabbage in a sealed container in a refrigerator for up to 4 days. Reheat it in a skillet or microwave, and serve it warm.
This dish is also suitable for freezing for up to 6 months. Defrost and thaw it in a refrigerator overnight, and reheat before you serve it.
Frequently asked questions
Yes! When cabbage cooks, it releases water, and reduces drastically in volume. You therefore have to cook more than you think you need.
Kielbasa and cabbage is considered Polish, as you're using Polish sausage. However, sausages and cabbage are also common in Irish cuisine.
You might also like these recipes
- Ground Beef and Cabbage Skillet
- Kielbasa Pasta
- Chorizo Gnocchi
- Ground Pork and Eggplant Skillet
- Moroccan Chicken and Couscous Skillet
- Halloumi Stir Fry
- Chicken and Cabbage Stir Fry
- Beef and Broccoli Stir Fry
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Sausage and Cabbage Skillet
- 1 pound kielbasa
- 1 medium head cabbage
- 1 cup chicken stock
- 1 onion
- 2 garlic cloves
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon dried parsley
- 1 teaspoon olive oil
- Heat up the olive oil in a large skillet or pot, and add diced onion. Sauté for a few minutes until the onion is soft and translucent.
- Add sliced smoked sausage, and sauté on high heat until the sausages are gently seared. Then, add grated garlic and seasoning, and cook for another minute until fragrant.
- Lastly, add shredded or finely sliced cabbage, along with the chicken stock. Stir to combine the ingredients.
- Allow the cabbage to gently simmer on medium to low heat for about 10 minutes, or until the cabbage is soft.
- Add any additional seasoning to taste, and serve.
- Store leftovers in a refrigerator for up to 4 days, or freeze for up to 6 months. You can reheat the kielbasa and cabbage in a microwave, skillet or pot, and serve it warm.
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