This kielbasa and cabbage skillet is an easy yet tasty dinner! With just 4 ingredients and some seasonings, you can have this dish whipped up in no time!
It’s a complete meal so you don’t have to worry about making anything else!
They save on dirty dishes and the flavors are phenomenal since everything cooks together.
Kielbasa and Cabbage recipe
There are only 4 main ingredients to this recipe, plus some seasonings.
The seasonings are pretty flexible since most of the flavor comes from the sausage, but I’ll explain what I used.
- Onion – adds so much flavor to every dish. Can’t live without it.
- Green bell pepper – onion and pepper go together like peanut butter and jelly, but if you don’t have any on hand it will still turn out great.
- Sausage – Polish kielbasa is what I used here. I’ve also used smoked sausage and turkey sausage in the past. Cabbage and sausage is fantastic no matter what sausage you use! Packages range from 12-16 ounces in size. Why can’t they all be 1 pound?
- Cabbage – the easiest way to cut it is to cut in half and remove the core. Cut into 1-inch slices, then crosscut into 2-inch pieces. Bite sized pieces are what you’re aiming for, but don’t worry since it all cooks down in the end.
- Seasoning – I used Cajun seasoning for my spice, but you can also use seasoning salt or just salt and pepper. Our favorite Cajun spices are Slap Ya Mama and Tony Cachere’s. They are so good on everything!
If you love spicy food then you HAVE to try this Smoked Sausage Creole!
How to make kielbasa and cabbage:
Cook this dish in layers to develop flavor in each step.
Since cabbage doesn’t have much flavor on its own, laying a good foundation will give you the tastiest results!
- First, brown the sausage on both sides and remove from pan.
- Fry up the peppers and onions until softened and the onion begins to turn golden.
- Next, add garlic and cabbage. Even with a large pan the cabbage will fill it up and be difficult to stir.
- Pop a lid on top and let it wilt down for 5 minutes or so.
Then you can stir in the sausage and cook the cabbage to your desired doneness. I prefer the cabbage still slightly crisp.
If you like it wilted down like collard greens then by all means cook away!
Add the seasoning to taste and it’s ready to eat!
- 1 tablespoon vegetable oil
- 1 package (12-16 oz) kielbasa, cut into 1/2” slices
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 medium cabbage, chopped in 1x2’’ pieces
- 1 teaspoon Cajun seasoning*
- Salt and pepper, to taste
- In a large skillet, heat the oil over medium-high heat. Brown the sausage on both sides and remove from pan.
- Add the pepper and onion and sauté until softened and onions begin to turn golden, about 5 minutes.
- Lower heat to medium and stir in garlic. Add the cabbage and sprinkle with Cajun seasoning. The pan will be very full.
- Cover and cook for 5 minutes until the cabbage begins to wilt, then stir the sausage back in.
- Continue cooking until cabbage is as tender as you would
like, about 10 minutes for tender-crisp and 20 minutes for soft-tender.
- Season to taste with additional Cajun seasoning, salt and pepper.
*You can substitute seasoning salt or just use salt and pepper
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 246 Total Fat: 21g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 45mg Sodium: 882mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 8g