Sausage and Cabbage Skillet
This sausage and cabbage skillet transforms humble ingredients into a flavorful one-pan dinner in just 30 minutes. Smoky kielbasa is browned until crisp, then tossed with cabbage that caramelizes in the savory drippings. With simple seasonings and minimal prep, it's an economical, satisfying meal that tastes even better the next day.
Ingredients
- 1 pound kielbasa or Polish sausage sliced into ¼-inch rounds
- 1 medium head green cabbage about 2 pounds, cored and sliced into ½-inch strips
- 1 large onion sliced into half-moons
- 3 cloves garlic minced
- 2 tablespoons butter or olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon caraway seeds optional, but authentic
- 1 teaspoon paprika sweet or smoked
- ½ teaspoon black pepper
- Salt to taste go easy—the kielbasa is already salty
- 2 tablespoons fresh parsley chopped (for garnish)
- ¼ cup chicken broth or water if needed
Instructions
- Heat your largest skillet over medium-high heat. No need to add oil yet—we'll use the fat from the sausage.
- Add the sliced kielbasa to the hot skillet in a single layer. Let it cook undisturbed for 2-3 minutes until it develops a nice brown crust on one side.
- Flip the sausage pieces and brown the other side for about 2 minutes. The goal is to render out some of that flavorful fat and create caramelized edges. Once browned, transfer the sausage to a plate, leaving the fat in the pan.
- Reduce heat to medium and add the butter or olive oil to the sausage fat. Once melted, add the sliced onions with a pinch of salt.
- Cook the onions for about 5 minutes, stirring occasionally, until they begin to soften and turn translucent.
- Add the minced garlic and caraway seeds (if using) to the onions. Cook for just 30 seconds until fragrant—don't let the garlic burn.
- Stir in the paprika, then immediately add the sliced cabbage. Don't worry if it seems like too much—cabbage cooks down significantly.
- Cook the cabbage for about 10 minutes, stirring occasionally. You want it to soften and begin to caramelize in spots. If the pan gets too dry, add a splash of chicken broth or water.
- Once the cabbage has wilted down and is tender but still has some texture, add the apple cider vinegar and stir to deglaze the pan, scraping up any browned bits from the bottom—that's pure flavor!
- Return the browned kielbasa to the skillet, along with any accumulated juices. Gently fold it into the cabbage mixture.
- Cook everything together for another 3-4 minutes until the flavors meld and everything is heated through.
- Season with black pepper and adjust salt if needed, remembering that kielbasa is already quite salty.
- Garnish with fresh parsley before serving hot.
Notes
- For a slightly sweeter profile, add a grated apple along with the cabbage.
- This dish reheats beautifully, making it perfect for meal prep or leftovers.
- For extra texture, don't overcook the cabbage—it should still have a bit of bite to it.
- If you like a bit of heat, add a pinch of red pepper flakes with the paprika.
- The flavor continues to develop as it sits, so don't hesitate to make it ahead.