Kielbasa Cabbage and Potatoes Recipe: A Comforting Classic
A hearty and comforting dish made with smoky kielbasa, tender cabbage, and soft potatoes. This flavorful one-pan meal is easy to customize and offers both stovetop and oven-baked options.
Equipment
- Large skillet or Dutch oven
- Knife
- Cutting board
- Measuring cups/spoons
- Stirring spoon
Ingredients
- 1 pound kielbasa smoked or Polish kielbasa both work well
- ½ head green cabbage shredded
- 2-3 medium potatoes diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- salt to taste
- black pepper freshly ground, to taste
- ¼ cup apple cider vinegar optional, adds tang
- ½ cup chicken broth or water, optional
- fresh herbs optional, parsley, dill, or chives
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
- Add diced onion and minced garlic; sauté until softened, about 5 minutes.
- Slice the kielbasa and add it to the pan. Cook until browned, about 5-7 minutes.
- Stir in the shredded cabbage and cook for 2-3 minutes until slightly wilted.
- Add diced potatoes, optional apple cider vinegar, and season with salt and pepper.
- For added moisture, stir in 1/2 cup of chicken broth or water (optional).
- Cover and simmer on medium-low heat for 15-20 minutes, or until potatoes are tender and cabbage is fully cooked.
- Adjust seasoning if needed. Garnish with fresh herbs before serving, if desired.
Notes
- Feel free to swap kielbasa with chorizo, andouille, or vegan sausage.
- Customize with vegetables like bell peppers, carrots, mushrooms, or apples.
- Red pepper flakes or jalapeños add a spicy twist.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently.