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Kielbasa and Cabbage Skillet

By Amy Flanigan

Published Mar 11, 2025

Read 113 Reviews

Prep 15 minutes mins

Cook 30 minutes mins

Servings 6

By Amy Flanigan

Published Mar 11, 2025

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Kielbasa, cabbage, and roasted potatoes come together with tangy mustard and simple seasonings in this easy Kielbasa and Cabbage Skillet dish that’s great for any night of the week. It’s filling and so full of flavor. It also happens to be gluten free and dairy free and you can omit the potatoes for a low-carb meal, if needed. Everyone loves it!

Recipe Tips and Variations

• Omit the potatoes or swap egg noodles. You could replace the roasted potatoes with cooked egg noodles like Haluski, if preferred. Or if you’re following a low carb diet, simply leave the potatoes (or noodles) out.
• Use a different cabbage. This recipe calls for green cabbage, but you could also use red, savoy, or napa cabbage.
• Make it a little spicy. Try using a hot mustard or swap out the kielbasa for Andouille sausage to add heat to this dish.
• The sugar. There’s just a touch of sugar in this dish. It is optional, but I do recommend it to help balance out the acidity of the vinegar and tangy mustard.

4.99 from 113

Kielbasa and Cabbage Skillet

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 6

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This easy Kielbasa and Cabbage Skillet recipe is full of flavor, so satisfying, and a perfect healthier weeknight dinner!

Ingredients 

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FOR THE ROASTED POTATOES

• ▢ 1 pound baby new potatoes, , quartered (no bigger than 1-inch pieces)
• ▢ 1 tablespoon olive oil
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/4 teaspoon coarse salt
• ▢ a couple turns freshly ground black pepper

FOR THE KIELBASA AND CABBAGE

• ▢ 1 tablespoon olive oil
• ▢ 14 ounce packet fully cooked polska kielbasa, , cut in half lengthwise, then cut into 1 to 2-inch pieces
• ▢ 1 small head cabbage, , core removed, coarsely chopped
• ▢ 1 large sweet onion, , cut into large pieces
• ▢ 3 cloves garlic, , minced
• ▢ 1 teaspoon sugar, (optional, but recommended – see note)
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 2 teaspoons rice vinegar, (or apple cider vinegar)
• ▢ 1 & 1/2 teaspoons dijon or grainy mustard

Instructions 

• Roast the potatoes:

  Preheat oven to 425F with rack in the middle position. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
• In a large mixing bowl, toss 1 pound quartered baby new potatoes, 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon coarse salt, and a few grinds of pepper until the potatoes are coated. Then spread them on the prepared baking sheet in a single layer with their flat edges against the pan.
  
• Roast in the oven for 25 to 30 minutes, stirring halfway through, until potatoes are golden and fork tender.
  
• Make the kielbasa and cabbage:

  Warm a tablespoon olive oil in a large nonstick skillet over medium-high heat and add 14 ounces kielbasa cut into 1 & 1/2-inch pieces. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
  
• In the same pan with some of the rendered kielbasa fat, add a small head of chopped cabbage, 1 large cut sweet onion, 3 cloves minced garlic, 1 teaspoon sugar, and 1/2 teaspoon EACH coarse salt and pepper.
  
• Stir to combine and cook for about 5 minutes, stirring occasionally.
  
• Mix in 2 teaspoons rice vinegar and 1 & 1/2 teaspoons mustard. Then add the cooked kielbasa back to the pan along with the roasted potatoes and cook for another 1 to 2 minutes to heat through.
  
• Taste and adjust seasoning, if necessary. Serve immediately and enjoy!
  

Video

Notes

If you’re on a low carb diet, you can simply omit the roasted potatoes. The sugar is optional in this recipe, as noted, but it does give great balance to the salty kielbasa and tangy vinegar and mustard.

Nutrition

Calories: 370kcal | Carbohydrates: 27g | Protein: 13g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 46mg | Sodium: 915mg | Potassium: 756mg | Fiber: 5g | Sugar: 8g | Vitamin A: 121IU | Vitamin C: 62mg | Calcium: 80mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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Serving Suggestions

This kielbasa and cabbage skillet with potatoes is a filling all-in-one dinner if you ask me, but if you’re looking for sides, a simple salad or crusty bread would complete the meal.

Meal Prep and Storing Leftovers

• Meal prep. You can cut up the vegetables and slice the kielbasa a day before making the dish. Keep them in airtight containers in the refrigerator.
• Fridge. Let any leftovers cool completely and transfer to an airtight container. Store in the refrigerator for up to 2 days.
• Freezer. Freezing this dish is not my preference, since the vegetables tend to get mushy once thawed. However, you can freeze it if necessary. Allow the leftovers to cool to room temperature before sealing them in an airtight freezer-safe container and storing them in the freezer. They will keep for up to 2 months.
• Reheat. Make sure it’s thawed, if frozen. Warm portions in the microwave in 30-second intervals until warmed through.

More Kielbasa Recipes:

• Sheet Pan Pierogi and Sausage
• Easy Jambalaya (One Pot)
• Jambalaya Foil Packets
• Mexican Kielbasa and Cabbage
• Kielbasa and Veggie Casserole
• Rice and Beans
• Lentil Soup (crock pot)

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!