Cabbage Kielbasa Supper
Whip up a hearty and comforting 'Cabbage Kielbasa Supper' that’s as simple as it is satisfying! This rustic one-skillet recipe combines smoky kielbasa sausage with tender cabbage, golden potatoes, sweet carrots, and aromatic onion and garlic—all simmered to perfection in a flavorful broth seasoned with paprika and thyme. Ready in just 45 minutes, this budget-friendly meal is perfect for busy weeknights and packed with wholesome veggies and protein. Serve it hot, garnished with a sprinkle of fresh parsley for a pop of color and freshness. Ideal for anyone who loves quick, cozy dinners with a touch of Eastern European flair, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 14 ounces kielbasa sausage
- 1 head (medium) green cabbage
- 3 medium potatoes
- 2 large carrot
- 1 medium yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (optional, chopped) fresh parsley
Instructions
Slice the kielbasa sausage into 1/4-inch thick rounds. Set aside.
Cut the cabbage into quarters, remove the core, and thinly slice the leaves. Peel and dice the potatoes into 1/2-inch cubes. Peel and slice the carrots into thin rounds. Dice the onion and mince the garlic.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the sliced kielbasa to the skillet and cook for 4-5 minutes, stirring occasionally, until browned. Remove from the skillet and set aside on a plate.
Add the diced onion to the skillet and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add the potatoes and carrots to the skillet. Cook for 5-6 minutes, stirring occasionally, until they begin to soften and brown slightly.
Stir in the sliced cabbage, chicken broth, paprika, dried thyme, salt, and black pepper. Mix well to combine.
Cover the skillet with a lid and reduce the heat to medium. Cook for 10-12 minutes, stirring occasionally, until the cabbage is tender and the potatoes are fully cooked.
Return the browned kielbasa to the skillet and stir to combine with the vegetables. Cook for an additional 2-3 minutes to heat the sausage through.
Taste the dish and adjust seasoning with more salt and pepper if needed.
Garnish with chopped fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 12.4 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1339 mg | 28% | |
*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.
