Cabbage and Kielbasa
Elevate your weeknight dinner game with this comforting Cabbage and Kielbasa recipe, a hearty one-pan dish that marries smoky kielbasa and tender green cabbage with the warmth of paprika and optional caraway seeds for a flavorful twist. Cooked with onions, garlic, and a splash of chicken stock, the cabbage becomes irresistibly soft and infused with savory goodness, while the browned kielbasa adds a satisfying bite. With just 15 minutes of prep and simple pantry staples like olive oil, butter, and spices, this quick recipe delivers bold flavors in under 40 minutes. Perfect as a standalone meal or served with crusty bread or mashed potatoes, it’s a deliciously easy way to bring cozy Eastern European-inspired flavors to your table.
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Recipe Information
Ingredients
- 1 lb kielbasa sausage
- 1 head green cabbage
- 1 medium yellow onion
- 3 pieces garlic cloves
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup chicken stock
- 1 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp caraway seeds (optional)
- 2 tbsp fresh parsley (for garnish)
Instructions
Slice the kielbasa into 1/4-inch thick rounds, then set aside.
Chop the cabbage into bite-sized pieces, discarding the core. Peel and thinly slice the onion. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 3-4 minutes per side. Remove the kielbasa from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet. Once melted, add the onions and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped cabbage to the skillet, stirring to combine with the onions and garlic. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften.
Pour the chicken stock into the skillet, along with the paprika, salt, black pepper, and caraway seeds (if using). Stir well, then cover the skillet with a lid and let the cabbage steam for 8-10 minutes, stirring halfway through, until tender.
Return the kielbasa to the skillet and stir to combine with the cabbage mixture. Cook for an additional 3-5 minutes over medium heat, allowing the flavors to meld together.
Taste and adjust seasoning if needed. Sprinkle fresh parsley over the dish as a garnish before serving.
Serve hot as a standalone dish or alongside crusty bread or mashed potatoes for a filling meal.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 4724 mg | 205% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 22.4 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 332 mg | 26% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1785 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
