Kielbasa and Cabbage Skillet
Published
Published
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!
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5 STAR REVIEW
Kielbasa is such a lifesaver ingredient, and always in my fridge so I can whip up easy meals during the week – this kielbasa and cabbage skillet included – which is a standard in our house. My husband isn’t a fan of cabbage, but he sure loves it in this dish. Probably because it soaks up a lot of the rendered fat from the smoked pork. Delicious!
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.
Kielbasa and Cabbage Skillet
Ingredients
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
Nutrition
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.
Did you make this? Leave a rating below!
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!
This came out so good!! I was making it for my elderly parents who like their cabbage super soft so after following your recipe to a T I popped this in a baking dish covered with foil for an extra 30 min at 375 and it was perfect for them. Thank you for a great recipe!
This was fantastic! Also quick, easy & affordable. Never prepared cabbage this way before and it was delicious 😋 I used roasted red potatoes instead of noodles, and also served it with sweet peas. Will definitely make again.
This recipe was just fantastic! So simple to put together and tasted great. Will make again.
I liked this but would boil the cabbage a bit before adding to the rest.
This was excellent. Made just as written!
Yes I just made it. Hubby is from Austria and his late mom use to make this for him when he was a child. He loved it. Its a keeper
Delicious! Tons of flavor
We love dishes with cabbage, but can I use any other type of sausage?
If you don’t like kielbasa you can use spicy andouille or fully cooked chicken and apple sausage for a different flavor.
My family really loved this recipe. It was very tasty and came together very easily. Will make again. Thank you for sharing!
Tasty quick meal- will make again!
I made this tonight for dinner and it was absolutely delicious, I can’t wait for leftovers tomorrow. Thanks for sharing this awesome recipe.
I made this for dinner tonight and it was delicious. Follow the recipe as is but add salt and pepper at the end. Thank you for sharing.
I just made this for dinner tonight and it was delicious. Followed the recipe exactly but added more salt & pepper. Thanks for sharing!!
Love this recipe! Cooking the Kielbasa first then cooking the cabbage, onion and other ingredients make such a difference in the delicious flavors of this meal!!
Very good
This recipe is so simple but sooo delicious! Made it today, New Year’s Day, and think I already have good luck ?. Have made few times in the past, and it always turns out delicious. Thanks for a great recipe! And, Happy ? New Year!
Fantastic! With new recipes, I normally only make 1/2 since hubby doesn’t care much for leftovers. Made a few substitution since I did not have exact ingredients. Only had small amount of leftovers for next day and I unwilling surrender all to hubby! Will make full recipe next time. Definitely a keeper in my house! Easy and YUMMY!
I make something very similar to this recipe. I use the coleslaw mix package from the produce section at the grocery store (without the sauce) and then use a bottle Italian salad dressing.
Amazing flavor! I’ve never cooked cabbage like this and it’s my new favorite thing. Had to substitute apple cider vinegar because I had no rice wine vinegar and used stone ground mustard instead of dijon. I threw in some frozen pierogies just before returning the kielbasa to the pan and let them thaw/heat/cook. Best decision ever! I’m adding this one to my dinner rotation for sure.
Delicious. Low carb and will make it again.
This is delicious!!!! Loved it! I used smoked sausage and apple chicken links! So tasty! I’m actually excited to be eating the leftovers!
Super easy and delicious. I left out the sugar, no problem!
Recipe was easy and quick! I added baby carrots for some color. It looked inviting and tasted delicious! Thank you
Soooo good, we loved it.
Love this recipe and the family is asking for it.
Made it tonight with cornbread and it was yummy! Will make again!!! Thanks
VERY GOOD!
This was a good recipe. I was hesitant about the mustard and rice wine vinegar but it really set it off! I also added bell pepper and jalapeno (I add jalapeno to everything). Thank you for sharing.
This was so easy and delicious! Will definitely make this again!
We loved this recipe. I added bow tie pasta and used brown sugar instead of white. Definitely a keeper!!!
Delicious and the leftovers were even better the next day! I used turkey kielbasa and added some baby potatoes. Perfect
My husband and I love cabbage and kielbasa, and this is the best recipe we have ever tried! Such great flavors!
2nd time I have made this….wow! So good. I added some Old Bay hot sauce to mine….oh yeah….I went there! I will use bacon grease to cook this in next time too….I did add 5 slices of precooked to this…..don’t judge me….
Omg me and my family just loved this. A twisted on cabbage.
Love this recipe so much! I usually tinker with recipes but this one is perfect as is!
I’ve never used sugar or this vinegar with cabbage and sausage, but this recipe is fantastic! Thank you / I added some caraway seeds in the oil to begin with
Yummy! I used garlic kielbasa , this dish is so easy to make and the taste is awesome! Plus it’s low in carbs!
It’s very inexpensive and super easy to do. It was very good!
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.
This is a delicious recipe. I made it as written, with a few tweaks: 1) used turkey polska kielbasa; 2) sauteed package of multicolor cole slaw mix; 3) added chopped Granny Smith apple with cabbage; 4) used apple cider vineagar; 5) sweetened with a tsp of stevia. Served with horse radish sauce on the side. Scrumptious as written. Scrumptious with tweaks. Thank you for a low cost, low carb, high taste meal, Amy!
What recommendations do you have in place of mustard?
Can’t think of a good substitute. I guess just leave it out?
I’m not a big mustard fan but this was perfect as is. Great flavor, not mustardy.
My dad hates mustard and he saw me adding that ingredient and was not going to eat it. I convinced him…he loved it and he didn’t even noticed any mustard flavor..
what is in it that makes the potassium so high?
The cabbage
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!
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!)
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?
Yep, that will be fine.
I’ve used almost every type of vineagar out there-it still comes our great. :p
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!
That sounds similar to a delicious dish my grandmother used to make, I’ll have to try your variation!
Just made this tonight for dinner for a house full of picky eaters . They loved it !! Definitely making this again.
We loved it will make again
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.
I love it BUT how many calories does it have??
I used brown sugar in place of the white sugar. This is really a good recipe.
Yummy!!
Where did you find rice wine vinegar?
It’s found with the Asian ingredients or other vinegars at your local market.
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!
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
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.
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.
I love this, Paul. So glad it worked out for you!
The video shows potatoes being added to the skillet, but they are not listed as an ingredient in the recipe. Which one is correct?
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!
This is delicious! Loved every bite and plenty of leftovers for the week!