This fast one-pan Kielbasa and Cabbage Skillet dish is filling, full of flavor, and so easy for any weeknight dinner!
It’s Sunday and I’m sitting here at 5:22am typing. But it’s really 4:22. Well, no. Now it’s really 5:22. Ah, Daylight Savings Time. I understand the reasoning behind it, but just like so many things, times have changed, and so should some traditions. That’s one thing Arizona got right!
In other news. Yay spring!
It will be nice to have some sunlight longer, especially with the kids’ sports activities. And I can start thinking about my garden again. Our tiny nectarine tree that we planted last year has a lot of blossoms on it right now *claps hands excitedly* … and maybe we’ll start to see some action on our avocado bush, although I’m not as hopeful.
I know cabbage is a winter vegetable, but technically spring doesn’t start until next week.
This one-pan skillet is great for Saint Patrick’s Day or just any weeknight dinner when you need something easy and fast.
Paul’s not a fan of cabbage, but he seems to like tolerate it in this dish. Probably because it soaks up a lot of the rendered fat from the pork. Delicious!
Watch the video to see just how easy it is to make!
This fast one-pan Kielbasa and Cabbage Skillet dish is filling, full of flavor, and so easy for St. Patrick's Day or any weeknight dinner!
- 1 tablespoon extra virgin olive oil
- 2 pounds fully cooked polska kielbasa , cut in half lengthwise, then cut into 2 inch pieces
- 1 small head cabbage , core removed, coarsely chopped
- 1 large sweet onion , cut into large pieces
- 3 cloves garlic , minced
- 2 teaspoons sugar (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons rice wine vinegar
- 1 1/2 teaspoons dijon or brown grainy mustard
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Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
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In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 5-8 minutes (depending how tender you like the vegetable), stirring occasionally.
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Mix in the vinegar and mustard; add the kielbasa back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
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Serve immediately and enjoy!
1. Sometimes I roast some quartered new potatoes and mix those in. I've also served this over mashed potatoes.
2. The sugar is optional in this recipe, as noted, but it does give great balance to the salty kielbasa and tangy vinegar and mustard.
Dawn says
This was very good and we will be making it again with just a couple minor changes. Whole family like it. I was afraid of the cabbage burning so I think I left too much of the oil in the pan. It came out oily. Next time I may use a little butter and much less oil from he meat – I love butter with cabbage. Also had to add more mustard on the plate. That’s ok though, would rather have to add than have too much.
Etta says
What recommendations do you have in place of mustard?
Amy @Belly Full says
Can’t think of a good substitute. I guess just leave it out?
roxy says
what is in it that makes the potassium so high?
Alexis says
The cabbage
Laura Ketchie says
This is one of my absolute favorite cabbage dishes! And another great day thing is that it can be served as a complete meal. I’ve made it several times now. Thanks for the recipe!
Heather says
Now, if you were in the mood to go a *little* more complicated… Either boil and drain some wide or extra wide egg noodles and stir those into the skillet and fry a little… *Or*… Boil and drain some potato and cheese filled pierogies, and stir those into the skillet and fry a little.
Either way… You have a variant on haluski — also known as one of the world’s finest Pittsburgh-Polish comfort foods. (I’ve honestly never heard of anyone at home using the sugar, vinegar, or mustard, but those could be fun… especially the mustard sounds appealing!)
Shari says
All I have is rice vinegar. Can I use this in place of the rice wine vinegar or does it have to be the wine one?
Amy @Belly Full says
Yep, that will be fine.
Meagan says
I’ve used almost every type of vineagar out there-it still comes our great. :p
Rachel says
I added baby potatoes and carrots cooked separately and added in with kielbasa at the last minute.
Such a hearty and comforting dish! It even works for breakfast with poached eggs.
Thanks for posting!
Melind says
That sounds similar to a delicious dish my grandmother used to make, I’ll have to try your variation!
JoAnn says
Just made this tonight for dinner for a house full of picky eaters . They loved it !! Definitely making this again.
Donna says
We loved it will make again
IFortuna says
I make this often, however, I never use sugar or mustard. I think there does not need to be sugar in everything we eat although this sounds like a good addition. We are diabetic so I avoid using anything like sugar, honey or even agave. However, when I use something sweet in my cooking, I use agave or stevia. The vinegar sounds like a good idea in a small amount.
Julie says
I love it BUT how many calories does it have??
Amy@Belly Full says
Hi Julie – there are online calculators that can figure that information out for you by plugging in the ingredients.
Ramona Deppeler says
I used brown sugar in place of the white sugar. This is really a good recipe.
Yummy!!
Linda says
Where did you find rice wine vinegar?
Amy @Belly Full says
It’s found with the Asian ingredients or other vinegars at your local market.
Kim says
Just made this. Absolutely delicious, quick and easy. I used only a half head of cabbage since I was feeding cabbage-phobic people. They loved it too! Thanks!
DiB says
Just ran across this recipe..so glad. I love cabbage. will try this in the near future.
I have been using the kielbasa with tri colored peppers and onion. Good also. (But) Am lookinfg forward to using cabbage.
Thank You
Laura D says
DiB…you’re goung to love this recipe. Just made it!!! So good, the brown mustard is the perfect seasoning for tanginess. It’s a keeper for me.
Paul says
Great RV meal using our electric skillet. We have limited space to store, a one pot meal with a small amount of leftovers is great. I used only 1/2 of a head of cabbage, but it cooked down and we could have used all. Bought a mix of onion, peppers and asparagus at the store. We also had some broccoli that we threw in at the end. Which leads us to thinking about cooking more vegetables in the skillet, and using the spices from this recipe. Specially since we have 1/2 of a cabbage and the onion and pepper mix.
Amy @Belly Full says
I love this, Paul. So glad it worked out for you!
Laurie Silbernick says
The video shows potatoes being added to the skillet, but they are not listed as an ingredient in the recipe. Which one is correct?
Amy @Belly Full says
Both. Sometimes I roast potatoes separately and add them in at the end…they make the dish a little more heartier and filling, but not necessary. Delicious either way!
Julee says
This is delicious! Loved every bite and plenty of leftovers for the week!
Angie says
I’m trying to learn to cook. Some recipes I try just don’t work out. This one came together pretty easily and tastes awesome! I love to garden and I don’t want to waste anything I grow just because I don’t know what to do with it. I look forward to trying more of your recipes!
Lybb says
I do a recipe similar to this. I just add green pepper and cook for the last 5 minutes. Green pepper is a little crunchy, but you can add it and cook to your liking. I serve it over buttered wide noodles. Thanks for sharing.
L says
Just made this dish and its delicious! Made it as the recipe states, wouldn’t change a thing. Thank you for the recipe, so easy!
Judith Ford says
Making this tomorrow night. Looks good!
Julie says
I just made this dish tonight and my family killed it!!!! It was definitely a hit! I love it cause it’s a one pan meal and prep time is a breeze! Thanks for sharing!!!!
melissa says
I have a similar recipe that has carrots and potatoes very yummy dish my family loves it
Katie says
Fantastic recipe! Super easy and boyfriend approved. Shared with the parents :) Will browse the blog for more. Thanks!
wrayanne says
I made this today and it was so good. I will make this again.
Raquel says
Hi, Amy! I just finished making this dish as part of my Sunday meal prep and I cannot wait to dig into it for lunch tomorrow! I followed your recipe exactly as your website says and it is delicious. My boyfriend grew up eating cabbage and sausage (I did not) and he said this is better than his family’s recipe! I roasted some red potatoes as a side dish because it is what I already had in my pantry but next time I think I will try serving over mashed potatoes as you suggested. Thanks for the recipe. I am going to add it to my rotation.
Amy @Belly Full says
Hi Racquel! I make it with roasted potatoes sometimes, too. It’s delicious. I’m so happy you enjoyed it!
Kim says
Hi Amy, I woke up thinking about kielbasa and cabbage, searched Pinterest for a recipe, and found this delicious-looking one. I can’t wait to make it tonight! Then I read these comments, and I know some people are trying to be helpful for health reasons, but I don’t get why others have to post their opinions about whether they like mustard or not, or how they changed your recipe and made it “much better”. Recipes (good ones) are about chemical balance, which makes the flavors complex and wonderful. If someone who knows what they’re doing took the time to create the right balance of ingredients, who am I to question it (other than for health reasons)? Or if I do, I’ll keep it to myself, because that’s the polite thing to do. Sorry, I don’t expect you to bash your readers, I just really enjoyed your post and recipe, and felt defensive of your art. Looking forward to making and serving this yummy dish tonight! Thank you!
Amy @Belly Full says
Hi Kim – your guess is as good as mine! I try very hard to ignore it for the sake of my sanity. Thank you for your comment and enjoy the recipe! It’s wonderful AS IS. Ha!
Kim says
Amy, I’m so excited that you responded, thank you! I just sat down to eat this delicious dinner, and it was a hit with my family. I just added some cauliflower, ketchup, and gummiworms, and it was perfect! ? Lol, I’m kidding, it was delicious as is, and I’m excited to add it to my rotation! Thanks for the great meal, and I look forward to checking out your other recipes. Take care!
Amy @Belly Full says
LOL! I’m so glad it turned out for you! It’s one of my most popular and a family fav, for sure. Thank you!
Kim says
Amy, I made this tonight for the third or fourth time, and it is just so delicious, and easy!! We love it, and it’s so easy to have the ingredients on hand. Thank you again!!
marty says
I like when folks post their variations! I don’t always have all the ingredients so it’s nice to see how others changed it.
Judy says
I think people make suggestions because there are people who don’t know how to cook and are afraid to make changes if there is an ingredient they don’t like. With a suggestion they may try it and eventually learn it’s okay to substitute and make a recipe your own. I had a sister who followed recipes exactly even whe it came to timing whatever she baked. We ended up with many burnt or raw items until I got through to her how to check for done ness on her baking. Many people are trying to learn because they grew up never being taught kitchen skills. I really think they mean no harm.
S. Cannae-Foote says
This is is an Excellent recipe! Made with vegetable sausages for a rich mountain of food that was both flavorful and delicious for the guests – who seemed more than pleased. Thanks!!
Frank Weir says
Great classic. I added a can of drained diced tomatoes and peppers. A bit too spicy; I’ll just cook some red and green peppers next time. Used salad dressing vinegar. Might be fun to try a bit of red wine too. Thanks for this…easy dish for us guys to cook.
Melanie says
Thank you Amy for sharing this recipe. I wish all meals could be this simple, fast, inexpensive and yet so satisfying and delicious. I used a bag of coleslaw mix and apple cider vinegar and one package of Hillshire farms kielbasa. I served it over white rice. My picky 9 year-old asked e to make it for dinner, and I just made it two days ago. But I too could eat this more than once a week. Thank you giving me one more meal to add to my rotation.
Johnnie says
Thanks for this recipe. I tried this recipe and love it. It’s very easy and tasty so I had to try it again.
Carol says
Made this for dinner tonight. Loved it!
Chelsea says
I added some potatoes in the pan after the sausage, used coconut oil instead of butter (I’m dairy free) and some seasoning salt and sirracha and it was delicious!
Erin says
Curious what adjustments to the recipe others have made to make it whole 30/paleo compliant?
Diana says
I eat a clean eating lifestyle that’s a little more strict. No sugar. Has anyone tried this without the sugar? Cabbage is naturally sweet, so I’m thinking it might be OK without it. TIA
Randi says
I’ve made this before just using a little bit of honey, and it was delicious! My two girls (3 and 2) inhaled it haha.
Allan says
Hi, I tried this yesterday without the sugar, when I told my kids what I was doing they said no thanks.. Cooking times were longer for me as like my cabbage cooked, putting the lid on the skillet would help. I had some for lunch today after 2 minutes in the microwave, just the job. I will try the side dish with apple sauce next time. I enjoyed the smoky flavour of the sausage and say that as someone who cures their own bacon and make my own sausages and salami..
kayla says
I tried it without and its delicious.
Susanne says
I’m guessing the sugar balances the vinegar & mustard – like a lot of German dishes that are sort of sweet/sour? If you don’t use sugar, I would try a small apples chopped fairly small.
Emmy says
I never use sugar and it’s fine without it!
Tiffany says
Whole family loved it, kids included!
I’m just curious how many calories are in this? Thanks!?
Penny says
Made this last night and my husband and I thought it was delicious. Followed the recipe and made no changes. Thanks for such an easy and inexpensive dish.
Betty Givens says
Thank you so much. I have been in pursuit of this recipe , however, my husband’s family swears this is a family tradition & everyone should know the recipe. I’m a California woman who has never tried this or had it from the oven which is how they prepare it. They are mainly from Chicago , Arkansas. or Louisiana. So, tomorrow we shall see how well I did. Again, thanks for taking the time.
Betty Givens
Amy @BellyFull says
Hm. I don’t know the origins of this recipe, or how it’s traditionally prepared – just that it’s tasty, no matter if you’re from CA, the midwest, or the south. I hope they like it…good luck!
Michelle says
Tried this tonight and really enjoyed it.
X Eric says
Thanks to you both. Love you and your beautiful food.
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dobi says
I add potatoes to this, I brown the potatoes and then add the cabbage to soften and then put the sausage in to flavor everything. I love it! this is my favorite comfort food!
Karen Marshall says
What if I don’t have the rice wine vinegar. What else could I use?
Amy @Very Culinary says
White wine vinegar or apple cider vinegar are both good substitutes.
Rizt says
Can I use distilled white vinegar
Amy @BellyFull says
I would not recommend distilled. Apple cider vinegar or white wine vinegar are good substitutes for the rice wine.
Diane says
I will definitely try this but with turkey kielbasa which is much lower in fat and WW points. By my calculations, the difference between pork vs. turkey for a 6 0z serving (kielbasa only) is 15 vs 7. Sugar and olive oil add another point each. This is based on dividing the recipe into 6 servings vs 4. I hope this information helps fellow weight watchers.
Deena says
The olive oil is a healthy fat and is actually recommended on WW plan. I’ve also made it with Turkey kielbasa and love it. I also cut the sugar back to just 1 top because keeping it in does make a difference in the flavor. :-)
Darci says
I followed the directions exactly, but substituted with turkey kielbasa instead. This is a delicious recipe.
Heather says
made this for my husband because he is a huge cooked cabbage lover.. didn’t realize until I started cooking that I didn’t have any rice wine vinegar but I did have balsamic vinegar… used the 2 tsps. the recipe called for and YUM!! not only did my husband love it but my teenage daughter (the picky one) ate a huge plate of it as well!! this is a keeper!! thank you
Barbara says
I have made this several times! It is delicious!
Connie says
This recipe is fantastic! Added buttered noodles and really enjoyed! Oktoberfest!
Kelly says
Reminds me of Ukranian food my grandma used to cook — this is a delicious recipe!!!
My only question/qualm…you said a head of cabbage but I only used half and my pan was full! Am I missing something/do we have abnormally large cabbages?! Haha!
Amy @Very Culinary says
Hi Kelly. Hm…that’s the first time I’ve heard that! Every time I make this, I always buy the smallest cabbage available and remove the core. But either way, the cabbage always shrinks/wilts so much, that there’s plenty of room. Maybe you do have extra large cabbages! Ha. Or maybe your pan wasn’t big enough? Glad you still loved it!
Jessica says
I’ve made this multiple times and will again tonight. After a full day of work this is so easy to make. I follow the recipe exactly and it never disappoints!
Amy @Very Culinary says
So happy to hear it! Thanks, Jessica!
Donna says
I made this for dinner tonight and it was delicious! My husband went back for seconds and maybe thirds. I followed the recipe exactly except I only had one package of Kielbasa so I also used a pound of Conecah. The mustard, sugar, vinegar definitely takes it to the next level and adds just the right amount of flavor. I am so happy that I found this recipe. Oh, I also made the mashed potatoes to serve on the side – yum.
Deb P says
Weight watchers plus points ? I only used 14 oz of smoke sausage
Amy @Very Culinary says
Hi Deb – I don’t know, but I believe an earlier commenter figured them out, if you scroll a bit. Thanks!
Becca says
Looks amazing! I am not a fan of mustard.. Can This be made without it? Would I still use the rice wine vinegar if I leave the mustard out? Thx
Amy @Very Culinary says
The mustard and vinegar both give it a nice tanginess. You can omit them, but the flavor profile won’t be the same. You still might love it, though – the kielbasa has a ton of flavor on its own!
Sandi says
saw your recipe and made for the family. Delicious! I saw the comments about mixing red potatoes, I cooked egg noodles, drained and then mixed with 1/2 stick butter, salt and pepper then mixed with the recipe. Very easy one dish meal. Egg noodles really complimented this dish. It is a keeper
Audrey says
We loved this recipe. The only thing I did differently was to add some ham drippings. It is a keeper. I am thinking about serving it with German potato salad next time.
Moriah says
I made this tonight, and it was delicious. I left out the sugar – can’t imagine why it would need that. And served with mashed red potatoes … Yum. Definitely a new part of our dinner rotation. Thanks for sharing!
Lana says
The sugar is an important part of the flavor of this dish. It offsets the acidity in the vinegar and the mustard.
Jeanette Schutz says
Can any other kind of vinegar be used instead of the rice wine vinegar?
Amy @Very Culinary says
Yes! White wine vinegar or apple cider vinegar are both good substitutes. Enjoy!
Christy says
So, I have made this several times and it’s a total winner at our house! What an awesome combo! We use coarse mustard and about 2 tablespoons of it! Thanks for an awesome recipe for cabbage!!!
Monica says
any nutritional data available for this kielbasa and cabbage recipe? We loved it. We are on a low carb meal plan and this fits perfectly into our menu.
Amy @Very Culinary says
Hi Monica – I believe there was a reader a while back who figured out that info. If you scroll through the comments, I bet you’ll find it. Enjoy!
Amy E. says
ABSOLUTELY delicious!!! Cooked as directed, but added parboiled red potatoes, and substituted horseradish spicy mustard!! Husband LOVED it!!!! Thanks for a great recipe!!!
cindy hathaway says
I absolutely love this recipe. Hubby still raving about it the next day. I tried something like this on my own, but you have perfect spices to enhance dish. I will make again. Thank you for sharing this recipe. Got any more? Lol
Cindy Reynolds says
I make a version of this a lot…low carb!! :) I add garlic and tumeric instead of the mustard….I don’t use the vinegar or sugar either….I also just use the same pan with the sausage in it…just add the rest of the ingredients and let fry for awhile….one of my favorite lunches!!
Jullie says
i make this but usually need to cook the cabbage longer. Put it over pierogis or potatoes
Kathy says
I had a head of cabbage from my farm share that I didn’t know what to do with. I made this tonight and it was delicious! My husband, who is not a big cabbage fan, said it was the best cabbage he’s ever had and ate two helpings! Thanks, this recipe is a keeper.
becky says
I made this with Brats tonight and I is amazing!!!!
Stacie Stanbery says
I made this for myself for dinner this evening and it was delicious! Definitely a keeper – thank you for posting this recipe. I did half the recipe for myself and leftovers.
Ruth says
made this tonight for supper with just smoked sausage and put it over rice and it was delicious!!!!!!!!!!!! also didnt have any dark mustard but used regular mustard and added a bit of basil, celery salt and cumin in it and it still tasted really good!!! its going to be a keeper at our house since its just my husband and me, i only used abouit 1/4 of head of cabbage and it was just right for us, with alittle leftover for tomorrows lunch!!! thanks for the recipe!!!!
Julie says
made this tonight for dinner and the whole family loved it! My husband said it’s the first time in his life he has liked kielbasa! Now that says something! This will be a definite staple in our home. Thank you so much for sharing!
Karen says
I was anxious to try this and made it exactly as the recipe stated, except I used turkey kielbasa. At the time I thought I was making a good substitution to make it healthier and it was pretty good. However, I will try again with the regular kielbasa as I believe the rendered fat from cooking the meat would add a lot more flavor to the overall dish. It can’t be any easier though and was very budget friendly (with leftovers for lunch)! I would also let the cabbage cook longer as I’d prefer it a bit softer too.
Jan says
I make this “recipe” often, but I add sliced carrots, leave out the sugar, vinegar, and mustard. The carrots seem to add a natural sweetness. Delicious.
Christy says
So the Hubs has been craving cabbage lately and put some in the cart last week at the grocery store. Wanted to do something different, stumbled up on this recipe…..WOW! The vinegar and mustard just takes it to another level, gives you just a touch of twang….this is a definite keeper!
Sandra says
This looks really good. I’m going to make it later this week. Just looking at the picture makes me think I can smell it and almost taste it. Yum.
You are right about Day Light Savings Time. Arizona is the only sane state that’s got it right by not having it. I remember many years ago it was established in Arizona, and it caused so much trouble with the economy that it was quickly rescinded.
Amy @Very Culinary says
Oh wow, I had no idea it had been reversed. But it obviously passed again, since they don’t observe it. Hope you enjoy the recipe!
Christine M says
Arizona is NOT the only sane state that does not use DST. Hawaii does not have DST either. It was such a pain when I graduated from H.S., moved to the mainland and had to deal with the time changes.
Shawna says
Very good, my hubby and I both liked it and to quote him… It’s a keeper! I do have a question, it seemed like A LOT of cabbage and I thought I picked a small head! About how much (in cups, maybe?) should be used?
Thanks!
Amy @Very Culinary says
Hm. Hi Shawna. I’ve never actually measured the cabbage, even though I’ve made this countless times. I just always use a regular sized head of it. It does seem like a lot…at first. But like, spinach, it wilts down so much that we never feel like it’s too much. Glad you enjoyed it!
John Serafin says
Fabulous Recipe !!!!
Lori says
This was so yummy I had to write and let you know! My husband was practically licking the pan, and it made enough for plenty of leftovers. Such flavor for so few ingredients, and super quick. Loved it, thanks for sharing!
Sandy says
I just made this for the very first time, following the recipie exactly too. My husband was skeptical, thinking we needed more of this or that but we both LOVED it! Thank you!
Melody says
I have made this recipe maybe 3 times? It’s a favorite in my house! It is so freakin’ good, very filling and extremely easy to make. I have always followed the recipe exactly, no changes. One of my favorite meals. So flavorful and even better the next day. Thanks to people like you, people like me can masquerade as skilled cooks! LOL!
Amy @Very Culinary says
I’m so happy to hear it, Melody!
Robbyn says
I made this today for lunch for the rest of the week and it’s awesome!
I halved the recipe because the full recipe wouldn’t fit in my biggest pan, omitted the sugar, forgot the garlic, and added about 1/2c worth of a sauce consisting of whole grain spicy mustard, balsamic vinegar, apple cider vinegar, and a little squirt of honey. So, so good. This will be a new staple.
Robbyn says
Oh, I also didn’t use any oil. The grease the kielbasa releases was more than enough to cook the veggies.
Lorie says
I made this tonight for my hubby & I and we found it delicious, although some might find it a little bland. If that’s the case, I’d just increase the amount of mustard (I used grainy brown) and rice wine vinegar. We didn’t even have potatoes with it, but if we did, it would be garlic mashed. Yum!
Marie says
Made this tonight – didn’t change a thing. I can’t imagine anyone finding this dish bland. There’s tons of flavor. The whole family loved it!
Kelli says
This was delicious! My husband grew up eating lots of cabbage and he gave it a big thumbs up. The only change I made was to use a small pinch of pure Stevia in place of the sugar. Otherwise, it was made exactly as written. Thank you!
RanaRae says
Made this tonight and it was great! My only substitute was using a horseradish mustard instead of Dijon because it was the only fancy mustard I had around. Everyone loved it! Thank you!
Rachel says
I made this the way you said but it just wasn’t up to par for me so I added some more sugar and worchestchire…seasoning salt and onion powder, put a lid on it and let it simmer on low for almost an hour. Turned out awesome! Cabbage was nice and soft and soaked up all the flavor, served it over white cheddar mashed potatoes, it was a hit!
Jackie Trapp says
Made the recipe to the T. Tasted yucky!! Will not ever make it again….. Bummer!
Amy @Very Culinary says
Hi Jackie – there are well over 100 comments here singing its praises, so I would say you’re definitely alone on this one. Sorry it didn’t work out for you. Bummer, is right!
Angie says
I had rice vinegar from the past and I bought it at the dollar tree. Hope this helps anyone. I’m not sure how much it is at the grocery store but can’t go wrong with a dollar. Dijon mustard is also there.
Nicole says
Just made it, used coleslaw mix makes it easier than chopping up the cabbage less mess and use natural chicken sausage came our delish! Thank you!
Tee says
We made this dish tonight . We added corn on the cob near the end and left out the vinegar, & used coconut oil instead of olive oil. It came out awesome very filling
dawn says
I cut it in half (it’s just me). Didn’t have rice vinegar, but subbed white wine vinegar. Went a little heavy on the vinegar and dijon mustard (old Swede). Love it.
Penny says
This turned out fantastic! I did use spicy turkey sausage and a bit more dally, vinegar and mustard, but the family loved. Will definitely be making this again!
Carlotta Garza says
I am anxious to prepare this meal
Jessie Halterman says
I just made this and…… I never knew I liked cabbage ! Delicious! I served it with au graten potatoes. Will def make this again.
Lucy says
This was delicious, and I’m not a big fan of cabbage. I left out the mustard (don’t like that either) and the rice wine vinegar (I didn’t have any) and it was yummy! Even my kids ate it!
Stephanie says
I’m glad to hear it still tasted good without the vinegar and mustard. I am also not a mustard fan and i never buy rice wine vinegar because i just don’t use it often enough lol. Great comment :-)
heather says
is it red wine vinegar?
Amy @Very Culinary says
No, no typo. It’s supposed to be rice wine vinegar. You could also use apple cider vinegar.
Sue says
Ooooo I bet apple cider vinegar would be yummy!
barb sinclair says
this looks easy and yummy
Joanne Bartholomew says
Just wrote recipe down will be making soon sounds delious
Joan says
Made his tonite 3/16/15 just 1 lb kielbasi added a little white wine much more garlic (double) red pepper flakes delicious!! Ty!
melinda says
I am starting a low carb diet as well… Do you know the carb content of this dish? I dont see nutrition facts anywhere
Lani says
A year late, perhaps, but I finally found this and will make it tonight! Unfortunately, the sausage I have is nitrate-free Italian sausage rather than kielbasa, but I think it’ll work in a pinch, especially with cabbage at $.17 per pound! I need some comfort food tonight on my low-carb/high-fat diet and this is just the ticket!
Lydia Jones says
My husband is in a strict low-carb diet, and he makes this all the time using his favorite sugar substitute. (Splenda-sucralose). It’s delicious. And the sugar is the only high carb item in the dish. Sometimes he makes it with regular sugar but uses only 1 tsp.
sharron says
Try serving this over large egg noodles or mix the cooked noodles into the skillet before serving. It’s delicious!
Cindy says
Made this tonight for dinner. Absolute hit without anything left! I’m going to make it again next week. Thanks for such a delicious recipe!
Delaney says
This tasted good but was super watery. I drained it before adding the mustard mixture so I wouldn’t lose that flavor and again before serving. I used turkey kielbasa instead of regular and only a teaspoon of oil.
Wanda Chastain says
I made this with purple onions instead of white. Fantastic!
Donna says
I will try this recipe. I chop about half head of cabbage, peel and quarter 4 potatoes. Peel and slice 4 carrots into inch long pieces slice kielbasa (1lb) cook together until vegetables are done about 30 minutes.
Marla Vasquez says
i just made this exactly like the recipe and it was delicious. I had boiled cubed potatoes on the side with real butter…de..lic…ious
Brenda McGowan says
That kielbasa and cabbage recipe looks good. I am going to try it. PLEASE send me some of your recipes.
Amy @Very Culinary says
Hi Brenda – if you want to receive new recipes, you’ll need to subscribe to the blog updates. Here: http://www.feedblitz.com/f/?Sub=891389 Thanks!
Antoinette says
It was soooo good!
Gen M says
Omg! Sounds delicious! Definitely will make this. Is this dish overly sweet from the added sugar and Dijon?
Amy @Very Culinary says
Hi Gen – I don’t think so at all, but obviously I can’t vouch for what you would think is too sweet, since we all have different tastes. Try it and see!
CathyM. says
This was AWESOME! Added a few chunked red potatoes, and a chopped apple. Half cup of white wine and a few caraway seeds on top. Served it with rye bread, sour cream on top, and a cold beer. HEAVEN!
Melinda says
Made this dish tonight for my family and they loved it and so did I!! It was AMAZING!! I used the turkey kielbasa and it was wonderful! I wish I would have thought to sub stevia for real sugar. There is always next time because I will definitely be making again. Thanks for the great recipe1
Mary says
not a fan of vinegar or mustard… should I add something else or just make without? I think this would be great with roasted potatoes!
Amy @Very Culinary says
Hi Mary – you can omit it, but the dish won’t be the same. The vinegar and mustard give it a delicious tangy flavor that compliments the sweet onion and salty pork.
Victoria DeBrandes says
I made this today and loved it. I used Butterball low fat turkey hardwood smoked SAUAGE, added red pepper, used stevia instead of sugar and used the bagged already cut up cabbage with carrots in it. I also made a little more of the sauce. Yum, yum! Thanks for the great recipe!
Christine says
Just made this dish , very good , i added buttered egg noodles it was very good.
mike says
Add noodles into the dish and you have haluski
laura says
I used turkey sausage and didnt use butter at all…..it was great and doesnt seem like it was fatty at all…..I also ate it plain.
Helen says
This recipe is really good. We enjoyed it, will keep this as a good to dish. Thanks for sharing it.
Cindy says
Delish ,delish,delish!!!
Ruth says
The sweetness of the green cabbage always surprises me. I changed the recipe in several ways to meet o tastes: subst. meatless sausage, no sugar, no mustard. simple & loved it.
Nora says
Great recipe, we really enjoyed it- thanks for sharing!
Jana says
Oh man, this dish was AMAZING! I accidentally added my rice vinegar in step 2 instead of step 3, but it didn’t affect the outcome, maybe even impoved it for me? I’ll have to make it the “right” way next time to see if there’s a difference.
A note for the healthy eaters — this is NOT a healthy, light recipe! 1 serving is over 500 calories and more than 50 grams of fat (and it’s so delicious that it’s nearly impossible to eat just 1 serving!) I calculated it in myfitnesspal and my jaw dropped! I love the idea of substituting for a light kielbasa to cut some fat/calories, but this will be on my regular splurge menu because it is INCREDIBLE!
Mary says
Sure it can be..substitute fat free or low fat hotdogs, no butter use spray and if you want the sweetness use sugar substitute. When dieting, willing to substitute and try anything!
Mary Ellen says
Absolutely agree Mary, tried with hotdogs and great. I first sautéed a few pieces of turkey bacon, dish was a success.
Julie says
I do not have rice vinegar or balsamic vinegar, what can I substitute?
Amy @Very Culinary says
White wine vinegar or apple cider vinegar would work!
judy says
Made this tonight. Definitely a keeper. Added par-boiled red potatoes after searing the sausage. Removed from pan. Then followed recipe to a “t”. doubled the vinegar and mustard (because I like it) added potatoes with the sausage, added caraway seed, and ta da….great recipe as written…..or add your own signature spin……thanks, would never have done this without you!
Courtney says
I hate onions — will I loose too much flavor if I do not add them? Any good substitutes?
Amy @Very Culinary says
Hi Courtney – this is sort of an impossible question for me to answer since I absolutely love onions, and they’re a pretty key ingredient in this dish, considering there aren’t that many to begin with. So, I guess I did just answer it! Ha. Sorry :/
Ashley Tukiainen says
We just tried this tonight, with a few adjustments. It was AMAZING! Loved it! We added mushrooms and a little extra vinegar and coarse grain mustard.
Jami says
This is great! Very good and very easy! My husband who is not usually a fan of cabbage, had a second helping! Thanks for sharing!
Amy @Very Culinary says
So glad you both enjoyed it, thanks Jami!
Maria says
I want to make this dish, because I love kielbasa and I love cabbage, my husband on the other hand is worried it will cause gas. Anyone experience anything like that? I know it’s a strange question, but he works with many people around him and wants to avoid an uncomfortable situation.
Thank you :-)
MJ says
Add caraway seeds to the cabbage as you cook it.
Lynn says
Hi! I’m making this tonight for the first time. Smells amazing! Hope my guys love it too.
Susan says
Nutrition information, please?
Amy @Very Culinary says
Hi Susan – I don’t know that info, sorry. A few earlier commenters said they found my recipe on Pinterest from someone who marked it as a Weight Watchers recipe, but I have never indicated it as such. Hope you can figure it out and still make it. It’s a great dish. Good luck!
Nancy says
Hello Susan & Amy — I don’t have the fat, calorie, carb,…etc. break down, if that’s what you are looking for, but I was able to enter the recipe into the Weightwatchers Recipe Builder. The PointsPlus value using 2 pounds of Hillshire Farm Polska Kielbasa Lite (divide by 4 servings per the recipe) is 14 pts. per serving. Everything else is 0 points, with the exception of the 2 tsp sugar = 1 pt. Anyway, if you use turkey Kielbasa and only 1 pound, instead of 2. It changed the PointPlus value to 8 pts per serving. Hope this helps.
Amy @Very Culinary says
Thank you so much, Nancy! I’m sure this information will be very valuable for anyone following the WW plan, and wanting to make this dish.
Jackie noor says
,i have cooked steamed cabbage for years i shred it and put in large cast iron skillet on high heat with no fats then drizzle in water as it cooks it carmelizes i have lid on it if the ca bage is not really fresh i add pinch of sugar.
This is bare bones cabbage dish and very good but your recipes sounds very much better and cant wait to try it. The only reason im submitting my way of doing it might help those who dont have all the nesscary i grediants it wont be the same but still deli ious
Sharon says
i made this dish tonight in an effort to continue my quest to eat healthier. I did not have the rice vinegar so used balsamic instead. It was delicious! Easy, quick and delicious – oh yeah, this dish is going to be one of my go-to dishes.
Amy @Very Culinary says
Awesome, Sharon! So happy it worked out for you!
Kisha says
I’m so excited to try this tonight! Just found this on Pinterest–so easy and savory!!
Amy @Very Culinary says
Glad you found it…and me! Enjoy!
paula says
My mouth is savoring the combined flavors just reading about it. Yuummm
Don Jusko says
Being Polish I think that’s a great meal.
Brigitte says
I made this tonight for supper using Turkey Polska Kielbasa. It’s amazing! I’ll definitely be making this again….Thank you!
Donna Abell says
the caption under the photo indicates its a WW recipe. That’s why people are asking about the points. It’s a little misleading.
Amy @Very Culinary says
Hm. I still don’t see it. I’ve read my post again 3 times. I mention that this dish is easy, fast, full of flavor, and filling. But nowhere do I say it’s low calorie or light. What caption are you referring to?
Lynne says
The Pin that I (we) clicked on says that it’s a WW meal. It’s not your fault!
Amy @Very Culinary says
Hi Lynne! I see… interesting. Not sure why they would say that about this recipe, but if they do think that, it’s too bad THEY don’t post the points, right? :/ Thank you for letting me know!
Gayle Harpel says
Make this all the time, only add it to buttered noodles.omg so good
Nicole says
I made this for dinner tonight. I followed the recipe exactly, except that I used smoke turkey sausage and used added a bit more pepper at the end. It came out great! It had a great balance of flavors and not too salty. I’m definitely adding this to my dinner rotation. Thanks!
Cindy Reynolds says
I just buy the slaw mix at the store ..already shredded…and sometimes add some of the broccoli slaw mix also for a change….do it like a stir fry…add green peppers and onions also…I fry one side of the sausage and turn the pieces ….then add the mix and seasonings on top and keep stirring till cabbage is done to my liking….have this for lunch a lot….lo carb!!! My husband doesn’t like cabbage….so this is my go to lunch a lot!! :)
Vicki says
Whipped this up for dinner. I used turkey kielbasa and Chardonnay vinegar because it was on hand. Quick and delicious!
Kendra says
How many WW points a serving is this?
Amy @Very Culinary says
Hi Kendra – I don’t know, sorry.
Janice says
Made this last night for the family. Loved it! Even the kids ate every last bite and that’s saying a lot. I served it with mashed potatoes as suggested. Didn’t change anything else. Thanks for the great recipe!
Kris says
I made this tonight. It’s basically very good, but the onions and cabbage should have been par-cooked because it was too al dente for me. Other than that, we both loved the flavors and I’ll be making again.
Janice says
I made this and thought the cabbage and onion were cooked perfectly according to the directions. I found there was a slight crunch…but I prefer that over mushy.
Helen says
I made this last night, I liked but family didn’t (they are carnivores only). Had some for lunch today and it was even better!! I’ll be making this for myself only.
Thanks for sharing Amy
D BLanton says
Hi! I made this yesterday and served over mashed potatoes as suggested. I had left overs today. It was great! I will be making again. Thanks for sharing.
Lesa says
This was wonderful. My husband loved it!
D BLanton says
i have everything I need to make this. it will be my Sunday lunch. Can’t wait. Love cabbage. Thanks for sharing
Sarah says
try this ! it is really good..
Wendy says
When my boys were still living at home, I made this every week. It’s absolutely delicious! As they got older and started eating enough for an entire platoon, I started adding other ingredients, usually red potatoes or some kind of bean, to make it even more filling. This is still one of my favorite comfort foods :)
Vicki says
This is on the upcoming weeks’s menu. Sounds delicious!
Amy @Very Culinary says
Awesome, enjoy!
Ivy says
Made this tonight and it was sooo good! Easy and fast too!!
Amy @Very Culinary says
It’s one of our favorites! So glad you loved it, too!
Mairi says
Very good…filling, nutritious, and quick for a late night supper. I made a couple of additions…crisped some bacon, then added the kielbasa…removed both and browned some diced potatoes before adding the cabbage mixture. Loved what the mustard added…think I might add a little more next time! Thank you, we will be adding this one to our “late night quick and easy” file :)
Amy @Very Culinary says
Glad you enjoyed it, Mairi!
SShirley says
This sounds delicious. If it’s a Weight Watchers recipe, how many ppv is it, and what is the serving size?
Thanks,
Shirley
Amy @Very Culinary says
It’s not a WW recipe, so I don’t have that information, sorry!
JoAnn Dibeler says
This afternoon I cooked up turkey smoked sausage w/onions & peppers for my husband, then sat down to Pinterest to cruise smoked sausage recipes for my own pork & venison smoked sausage since I’d used all the onion & peppers. I’m thrilled to find this recipe since I have half as bag of coursely chopped green & purple cabbage with grated carrot for coleslaw, since Walmart had no cabbage last week to make my own coleslaw. I’m going back out to the kitchen now and cook this up for my own dinner! I’m going to have to use a bit of Balsamic Vinegar and steal a bermuda onion I bought for batter dipped onion rings.
Amy @Very Culinary says
Awesome, enjoy!
Melissa says
Do you think this would be good with banana peppers added? I may try this tonight.
Amy @Very Culinary says
Hi Melissa – I think that would be delicious! I know some people have also added potato…
Cowscatsdogs says
AMEN! to what Diane wrote below on March 12th of this year!!! And,…..This cabbage/ kielbasa dish will be on our table tonight!!……..YUMMM-O!!! Thank you for sharing!
Amy @Very Culinary says
HA! I had forgotten about that comment. That was a doozy :/ Enjoy the dish!!
Becky says
Is there a sub for the rice wine vinegar?
Amy @Very Culinary says
Hi Becky – you could try white wine vinegar.
Vicki says
I have never cooked using rice wine vinegar or white wine vinegar & was wondering if apple cider vinegar would be okay, or would it taste gross? I have everything else to make this dish & would love to make it today. Thank you so much!
Amy @Very Culinary says
Hi Vicki – yes, that would work too!
pat says
These recipes are awesome. Thanks so much for sharing.
Amy @Very Culinary says
Thanks so much, Pat. Glad you’re enjoying them!
Tana says
We loved this. Made exactly to recipe except I added in 6 diced small red potatoes. Complete 1 skillet meal that we will definetly have again.
Amy @Very Culinary says
Yay! 1 pan meals for the win! I make this one a lot. I’m so glad you loved it like we do!
Linda says
Loved this. The flavones are terrific.
Amy @Very Culinary says
I’m so glad you enjoyed it, Linda!
Barbara says
I make a variation of this often for our family and cook farfalle and add to cabbage and kielbasi before serving mixing well. My family loves this one pot dinner!
Vicky says
We really liked this with a slight adjustment. Since I was making it for two, I cut all the ingredients in half, but I had to add more rice wine vinegar, sugar, and mustard to get that European sweet sour taste. So basically, I halved the recipe and doubled the sauce. Perfect for a 48 dgr. day on April 30! I will certainly make again with my taste adaptions. I served with boiled and buttered potatoes. Thank you for sharing.
Vicky
Amy @Very Culinary says
Hi Vicky! I’m so glad it worked out for you… we love this dish!
Kelli H (Made in Sonoma) says
This was so easy and delicious. Thanks for the recipe! P.s. I hate day light savings!
Amy @Very Culinary says
So glad you enjoyed it!
Mary says
I made this cabbage and sausage tonight. Easy and delicious—we loved it! I
I served it with beef consomme rice–easy too: (1 cup uncooked rice, 1 can beef consomme, 1 soup can water, 1/2 stick melted butter, 1 diced onion. Mix all and put in small casserole. Bake uncovered 350 for 45-50 minutes).
Thanks for the recipe. I will definitely be making this again!
Amy @Very Culinary says
I’m so glad your family enjoyed it! I make a very similar rice here – https://bellyfull.net/2011/12/08/rice-pilaf-with-sauteed-onions-and-beef-consomme/ It dates back to my childhood. I love it!
Kim says
Hi Amy, This dish looks so yummy! I’m going to the grocery store today and will add the ingredients to my list!!!
Stephanie says
What do I make to go with this?
Amy @Very Culinary says
Hi Stephanie – what do you mean? I serve this over mashed potatoes, as noted in the recipe, or sometimes just all on its own. The cabbage and kielbasa is quite substantial.
Stephanie says
I LOVE kielbasa, but can never think of ways to use it in everyday cooking. THIS, my friend, sounds delicious! I bet it would be super good with a sliced apple mixed in with the veggies, too. I will definitely be trying this one soon!
Carol at Wild Goose Tea says
I slip cabbage into all kinds of dishes. This one is just blatant. I am a cabbage dish—-love it or hate it. Obviously I love cabbage. I think it has gotten a bad rap. But this dish with sausage can win over a some converts I am sure.
Carla says
Oh wow this looks so good at 9:30 in the morning! I eat cabbage all the time and can’t wait to try this dish.
Joanne says
I just don’t understand why we ever switch OUT of daylight savings time. What exactly is the benefit of it getting dark sooner?!
I’m keeping my fingers crossed for those nectarines!!
Amy says
I’m so excited about your nectarine tree (I actually called them “nectarinas” as a little girl) and have my fingers crossed for the avocados! I know how much you want those, so I’m sending as many good soil and good growth thoughts your way as I can. :) Somehow I missed the cabbage train this winter, but I hopped on the Brussels sprouts one and never got off — that counts, right? (I’m seriously addicted — I eat them almost every day with breakfast!) I’ll definitely keep your scrumptious dish in mind for St. Patrick’s Day — so festive!
Dorothy @ Crazy for Crust says
DST – BLECH. You’re right, it’s one thing AZ did right. I did NOT miss the time change when we lived there.
I bet this makes your house smell amazing!!! The perfect dinner.
Heather @ French Press says
hooray for spring and pork fat – although I like my cabbage any way I can get it
Ray says
Yum! Of course only one likes cabbage here, but this is something I could do for myself.
Shelly says
I am so tired of politics ending up everywhere anymore where it isn’t appropriate…..now even what potentially may have been my new go-to food blog. Left or right……there needs to be somewhere where we can escape the political divisiveness.
Amy @Very Culinary says
Hi Shelly! Forgive me, but I don’t even know what you’re referring to. Is Daylight Savings Time controversial to the point it makes people mad? It was just mentioned in more of a humorous fashion. I never involve politics on my blog. I’m so sorry you were offended.
shelly says
I would definitely consider mentioning that the constitution (in your opinion) is outdated and also mentioning the recent vote in Arizona on a very controversial bill ….VERY political…..not daylight savings time. Just passing on an opinion…in these extremely politically divisive times, so many of us use hobbies (cooking and food blogs for example) to escape the madness.
Amy @Very Culinary says
Oh okay. Hm. When I was writing that, I wasn’t even thinking about the bill that Arizona just voted on. It was more of a joke/statement that Arizona (one of only 2 states, I think ?) did the smart thing by abandoning DST, which is, IMHO, unnecessary now. I could have mentioned Hawaii instead, but AZ was the first that came to mind. I can understand where you saw the blurry lines.
As for the constitution, I do whole-heartedly believe it’s outdated and needs to be updated. Our country isn’t even remotely the same as it was in 1787, and as with many rules and laws, there are some parts that should be amended to reflect our changed times. Seeing as how I didn’t mention anything specific, though, that doesn’t make me political or unpatriotic.
Regardless, this comment is easily the most political I have been on this blog in 5 years! HA. I never talk about government and religion here, because I do agree, that food blogs should be about cooking and fun. Having said that, I am sarcastic, I do tell stories, and I do like to joke around. And obviously this time it hit a nerve with someone. Not my intention!
Diane says
Wow Shelly. I did not get that at all from this post. Sounds like you were the one who brought politics to the table, not Amy. Lighten up.
Angie | Big Bear's Wife says
as soon as I saw this, I though “Perfect for Saint Patrick’s Day!!” Those photos are beautiful too!
Rebecca {foodiewithfamily} says
I will gladly eat Paul’s share of cabbage. This looks so good to me! I think kielbasa and cabbage are perfect matches!
Jen says
While I sit here drooling, I also know Jay will cringe if I make this. I may have to make it just for me for lunches. :-)
Amy @Very Culinary says
Paul hates cabbage and he liked this, so you never know!
Corinne says
Like this recipe. I don’t like mustard tho so what can I use as a sub? Thanks for any ideas.
Amy @Very Culinary says
Hi Corinne – the closet ingredient I can think of would be horseradish.
Angie says
What a great healthy spin on a classic!
Kelli @ The Corner Kitchen says
I think I might have to trade in my corned beef and cabbage next week, for this lovely skillet. Is that totally wrong? I hope not.
Also, you have a nectarine tree AND an avocado bush?!?!?!!! Love it!!
Amy @Very Culinary says
No trading! Just make them both!
Julie says
Yum! This looks yummy and a good thing to do with our leftover cabbage after our corn beef dinner (now that there’s just the two of us, it’s been interesting figuring out about leftovers). We love cabbage. Oh, that’s right. We love just about anything that’s food. And what’s this spring you talk about? Got into the 50’s yesterday, but tonight they are talking about another 2-3″ of snow. Hopefully, it won’t last long. We’re all grumpy. I need to see flowers on a tree. Hope your Tuesday goes well.
Amy @Very Culinary says
I know. I remembered when it would snow in May. Is it any wonder why I was depressed? Home stretch…we’re getting there!