Polski Sausage with Red Cabbage
Savor the comforting flavors of Eastern Europe with this hearty Polski Sausage with Red Cabbage recipe. Featuring smoky Polska Kielbasa sausage paired with tangy-sweet red cabbage, this dish is a masterful balance of rich and vibrant flavors. The red cabbage, simmered with caramelized onions, tart apples, apple cider vinegar, and warm caraway seeds, creates a luscious, melt-in-your-mouth base that complements the savory sausage perfectly. This one-pan wonder, ready in just an hour, is ideal for weeknight dinners or as a showstopping centerpiece for your next family gathering. Serve it alongside creamy mashed potatoes or a slice of rye bread for a traditional touch. Easy to prepare and bursting with bold, wholesome ingredients, this recipe brings the heartwarming taste of Polish cuisine straight to your table! Perfect for fans of kielbasa recipes, cabbage dishes, and comforting European classics.
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Recipe Information
Ingredients
- 1 lb Polska Kielbasa sausage
- 2 tbsp olive oil
- 1 head red cabbage
- 1 medium yellow onion
- 2 garlic cloves
- 3 tbsp apple cider vinegar
- 2 medium apples (Granny Smith or Honeycrisp)
- 2 tbsp brown sugar
- 1 tsp caraway seeds
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup water or chicken stock
Instructions
Slice the Polska Kielbasa sausage into 1/2-inch-thick rounds and set aside.
Remove the tough outer leaves from the red cabbage, slice it into quarters, remove the core, and thinly shred the remaining cabbage. Set aside.
Peel and thinly slice the yellow onion. Mince the garlic cloves. Core and thinly slice the apples.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onion and garlic, cooking until softened and fragrant, about 3-5 minutes.
Gradually stir in the shredded cabbage and sliced apples. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften.
Add the apple cider vinegar, brown sugar, caraway seeds, salt, and black pepper to the skillet. Stir well to combine.
Pour in the water or chicken stock, reduce the heat to low, cover the skillet, and let the cabbage mixture simmer for 25-30 minutes, stirring occasionally, until the cabbage is tender.
Return the browned sausage slices to the skillet. Stir to combine and continue cooking for an additional 5 minutes to heat the sausage through.
Remove from heat and taste for seasoning, adjusting salt and pepper if needed. Serve hot alongside mashed potatoes, rye bread, or on its own.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 5849 mg | 254% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 99.4 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4173 mg | 89% | |
*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.
