Kielbasa Y Kapusta Kielbasa and Cabbage
Savor the comforting flavors of Eastern Europe with this hearty Kielbasa y Kapusta (Kielbasa and Cabbage) recipe, a one-pan wonder perfect for busy weeknights or cozy family dinners. Tender shredded cabbage melds beautifully with smoky, golden-browned kielbasa sausage, while aromatic onion, garlic, and a touch of paprika and caraway seeds infuse each bite with irresistible warmth and depth. Simmered in a tangy blend of chicken broth and apple cider vinegar, this dish strikes a perfect balance of savory and zesty. Ready in just 50 minutes, it’s a flavorful, low-carb meal that pairs seamlessly with crusty bread or roasted potatoes. Garnish with fresh parsley for a pop of color and brightness and enjoy this timeless classic straight from the skillet!
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Recipe Information
Ingredients
- 1 pound kielbasa sausage
- 1 medium head green cabbage
- 1 large yellow onion
- 3 pieces garlic cloves
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Slice the kielbasa sausage into 1/2-inch-thick rounds. Remove the outer leaves of the cabbage and cut it into quarters, then slice into thin shreds. Peel and thinly slice the onion. Mince the garlic cloves.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the kielbasa slices and cook until browned on both sides, about 5-7 minutes. Remove the kielbasa from the skillet and set aside.
Reduce the heat to medium-low and add the butter to the same pan. Once melted, add the sliced onion and cook until it becomes soft and translucent, about 5 minutes.
Stir in the garlic, paprika, and caraway seeds, cooking for another minute until fragrant.
Add the shredded cabbage to the pan and toss to coat it with the onion and spices. Cook for 5-7 minutes, allowing the cabbage to soften slightly.
Pour in the chicken broth and apple cider vinegar, stirring to combine. Season with salt and black pepper.
Return the browned kielbasa slices to the pan, nestling them into the cabbage. Cover the skillet and let it cook on low heat for 15-20 minutes, stirring occasionally, until the cabbage is tender.
Taste and adjust seasonings if needed. Garnish with chopped fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6196 mg | 269% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 23.6 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2083 mg | 44% | |
*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.
