Polish Sausage and Cabbage
Savor the bold, comforting flavors of Poland with this hearty Polish Sausage and Cabbage recipe, a one-pan wonder that's perfect for busy weeknights and cozy family dinners alike. Featuring savory, pan-seared kielbasa, tender green cabbage, and a medley of aromatic vegetables like onions, carrots, and garlic, this dish is brought to life with a splash of chicken broth and a hint of smoked paprika. The optional addition of caraway seeds lends an authentic touch, while a handful of fresh parsley adds a vibrant finish. Quick to prepare—ready in just 45 minutes—and generously portioned to serve four, this dish pairs beautifully with crusty bread or mashed potatoes for a satisfyingly rustic meal. Whether you're craving traditional Polish flavors or looking for an easy skillet dinner, this recipe is sure to please.
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Recipe Information
Ingredients
- 1 lb Polish sausage (kielbasa)
- 1 medium head Green cabbage
- 1 large Yellow onion
- 2 medium Carrots
- 3 large Garlic cloves
- 3 tbsp Butter
- 1 tbsp Olive oil
- 1 cup Chicken broth
- 1 tsp Smoked paprika
- 1 tsp Caraway seeds (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Slice the Polish sausage into 1/2-inch rounds and set aside.
Core and chop the cabbage into bite-sized pieces. Peel and thinly slice the onion. Peel and slice the carrots into thin rounds. Mince the garlic cloves.
Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil, and once hot, add the sliced sausage. Cook for 3-4 minutes per side, until browned. Remove the sausage and set aside.
In the same skillet, add the butter and let it melt. Add the onions and carrots, stirring occasionally, and cook for 5 minutes until they start to soften.
Add the minced garlic, smoked paprika, and caraway seeds (if using). Stir and cook for another 1-2 minutes until the garlic is fragrant.
Add the chopped cabbage to the skillet, and stir to mix with the other vegetables. Season with salt and black pepper.
Pour in the chicken broth. Cover the skillet with a lid, reduce heat to medium, and let the cabbage steam for 10 minutes, stirring occasionally, until tender.
Return the browned sausage to the skillet and mix it with the cabbage and vegetables. Cook uncovered for 5 more minutes, allowing the flavors to combine.
Taste and adjust seasoning if necessary. Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 6927 mg | 301% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 30.0 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 403 mg | 31% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2515 mg | 54% | |
*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.
