Kielbasa and Cabbage
Full of meaty sausage and healthy cabbage with a tasty sauce, Kielbasa and Cabbage is a tasty classic comfort food.
I love a dish that’s full of Old World goodness! Hearty meats like juicy roasts, plump hens or savory sausages. Simple vegetables like chopped cabbage and roasted turnips. Frothy ales, ciders and meads.
Yes, it makes me feel like I’m reaping the rewards of a simple life. Toss a bale of hay to the ox, would you, honey?
But coming back to the real world… Kielbasa and Cabbage if perfect for a first world dinner and can be made with either green or red cabbage. I am partial to red myself, for a couple reasons.
First, the local red cabbage has been holding up better into the winter. And second, there’s that “eat a rainbow” thing–can’t beat the color in this for health or visual appeal!
What is Kielbasa?
Now if you didn’t grow up in a town full of European ethnic restaurants, you might not be that familiar with Kielbasa, often called Polish Sausage.
According to Konopelski Meats, Kielbasa “is known for its rich, smoky flavor that’s difficult to replicate with other sausages. This unique flavor comes from the smoking and seasoning process that kielbasa undergoes. Kielbasa is usually made with a blend of pork, beef, and spices, such as garlic and pepper, which give it its distinctive taste.”
Now one downside of most Kielbasa is that it is usually cured with nitrites and I try to keep my consumption to a minimum. I used to get it naturally cured from a local producer and was disheartened when they discontinued it. The I learned that Boars Head now has a smoked uncured Kielbasa that is widely available nationwide. Hooray!
Why You’ll Love This!
Tasty. With the savory sausage, slightly sweet cabbage and overtones of mustard and caraway, this is a unique and flavorful dish!
Healthy Red (or Green) Cabbage. According to BBC Good Food, “Red cabbage health benefits include:
-
- Rich in protective antioxidants
- May support heart health
- May help fight inflammation
- Contains anti-cancer compounds
- May support gut health”
And green cabbage is good for you too!
One Pot.The sausage and cabbage cook together in one pot to give you a simple dish that has both meat and vegetable. And a nice sauce too.
What You’ll Need
Ingredient Notes
- Smoked kielbasa. This provides savory meaty goodness and protein. While the Kielbasa makes it special, if you can’t get it you can substitute another type of hearty sausage such as bratwurst or a good quality hot dog.
- Olive oil. This is used to sautee the onions and garlic.
- Onion, garlic. These add flavor and savory goodness.
- Cabbage. This adds nutrition and Old World flavor.
- Apple Cider. This forms the basis of a flavorful sauce. You could also use wine, beer or broth and increase the sugar if needed..
- Brown sugar. This some mild sweetness to the sauce.
- Caraway seeds, Dijon mustard. These also add flavor to the sauce.
Special Tools
- No special tools required!
Step by Step Directions
Slice the kielbasa on the diagonal (or bite-sized if you prefer).
In a Dutch oven or large sautee pan cook the kielbasa in 2 teaspoons hot oil over medium-high heat until browned, about 5 minutes. Remove and set aside. Drain partially if there is excessive fat in the pan (there was none in my pan).
If needed, add remaining teaspoon of oil, then add onion and garlic to the pot. Cook until onion is tender, 5-10 minutes. Stir in the remaining ingredients. including the reserved kielbasa, and bring to a boil.
Reduce heat and simmer, covered, until cabbage is tender, about 15-20 minutes. Uncover and continue cooking until liquid is reduced, about 10 minutes.
For serving suggestions, see below.
How to Serve
In keeping with its Old World simplicity, this Kielbasa and Cabbage can be served with a variety of sides. I frequently top mashed potatoes, but tonight I was too lazy and decided to get creative.
So instead, I simply tossed in some packaged potato gnocchi. Since it was shrink wrapped soft, I let it cook right in the juices as they reduced. And I have to say, I think it looks like it belongs!
But I’d even serve Kielbasa and Cabbage plain, then sop up the sauce with thick slices of crusty bread. A nice county bread of course.
And how about ading an old-fashioned dessert like Chocolate Mayonnaise Cake with No Cook Fudge Frostingor Tunnel of Fudge Cake!
Variations and Special Diets
Want to go even healthier with this? Then core and slice up a few apples to add with the cabbage. Then you’ll have a vegetable plus a fruit in one dish!
If you’re looking for more ways to serve red cabbage, take a look at my Scandinavian Red Cabbage.
And if you’re now in the mood for more classic retro food, take a look at some other ideas from my blogging friends:
- Lighter Waldorf Salad from That Recipe
- One Pot Tuna Noodle Casserole from A Kitchen Hoor’s Adventures
- Porcupine Meatballs from Karen’s Kitchen Stories
- Quiche Lorraine from Jen Around the World
Leftovers
Leftovers will keep well, covered and refrigerated for about 3 days, and will heat up nicely in the microwave or on the stovetop. They can also be frozen.
Tips & FAQs
I like to chop my cabbage for this, but if you prefer thin slivers you can cut it using a mandoline. Just be careful or consider the special mesh safety gloves that are widely available now.
I’m always torn about how to cut the sausage. I love the look of the bias cut for a pretty presentation. But when I’m eating it, I sometimes wish the pieces were bite-sized. So I’m just going to say you do you here!
A Dutch Oven works neatly for this. If you use a sautee pan, it should be very large or you’ll be chasing escaped red cabbage across your stovetop (ask me how I know this). If you find yourself struggling, you can try adding half the red cabbage first and letting it wilt before adding the rest. It’s a forgiving dish and will hold up fine!
Kielbasa and Cabbage
Ingredients
- 1 pound smoked kielbasa bias-cut into 1 inch thick slices
- 2-3 teaspoons olive oil divided
- 1 onion chopped
- 2 cloves garlic minced
- 1 head cabbage small to medium, 1 1/2 to 2 1/2 pounds, cored and coarsely chopped or sliced
- 1 ½ cups apple cider or beer or wine or broth
- 1 tablespoon brown sugar
- 1 teaspoon caraway seeds lightly crushed*
- 1 Tablespoon Dijon mustard
- Salt, pepper to taste
Instructions
- Slice the kielbasa on the diagonal (or bite-sized).
- In a Dutch oven or large sautee pan cook the kielbasa in 2 teaspoons hot oil over medium-high heat until browned, about 5 minutes. Remove and set aside. Drain partially if there is excessive fat in the pan (there was none in my pan)
- If needed, add remaining teaspoon of oil, then add onion and garlic to the pot. Cook until onion is tender, 5-10 minutes.
- Stir in the remaining ingredients. including the reserved kielbasa, and bring to a boil. Reduce heat and simmer, covered, until cabbage is tender, about 15-20 minutes. Uncover and continue cooking until liquid is reduced, about 10 minutes.
Nutrition
Updated from original, published on Jan 14, 2016.
- Strawberry Peach Smoothie
- Cream Cheese Strawberry French Toast
This has my name written all over it! I love kielbasa and cabbage or kraut with it. Such a hearty and budget friendly meal.
I replied to my post above, and it was rejected as spam. Maybe if I start a new comment, it will work! so, in response to my comment above…
And, happily, you have been to my house now! When I saw this recipe first, you know my reaction… kielbasa always has garlic! However, recently, I found a brand of kielbasa without garlic, and I’ve been eating it a lot. This will be a perfect dish to make using it. And, as eating the rainbow doesn’t mean as much to me, I think I will make this with Savoy cabbage as it is, my favorite, being the sweetest out there.
You can’t go wrong with cabbage and kielbasa!
I prefer red cabbage too, although any cabbage sounds wonderful with the sausage. Very old world!
Yup, I wouldn’t let just having green cabbage stop me but the red is special!
My husband is 100% Polish so this is a staple in our house. Yours looks fabulous.
Looks great! Your local buying club sounds intriguing…I need to see if I can find one around here!
I love the buying club Lynn. In the summer I will sometimes get a case of organic fruit to freeze and/or can and it’s much more affordable.
Somehow I never cooked red cabbage…and I am not sure why…I love the sound of this dish…apple and sausage, especially Kielbasa…what a delicious meal…again, the sweetness of the apple just sound awesome.
Have a great week Inger 🙂
We get so little from the CSAs that I am guessing many people are not very familiar with using it (unless you come from a family with a holiday red cabbage tradition). I wish I were near enough to bring you one of my cabbages to “play with.” Have a wonderful week too!
Dear Inger, we are serious red cabbage lovers around here – even the kids love it. Funny, I was actually looking for some today and I could not find any and now looking at your gorgeous pictures and recipe, I am getting seriously hungry!
What a delightful recipe! And what fabulous deep burgundy color that cabbage has!
Andrea
Nice to hear from another red cabbage lover Andrea! Yes, the color is beautiful–whether for its antioxidants or for dying Easter eggs! No photoshopping that magenta!
I’m planning to try this. I’ve printed the recipe. Thanks.
I am so glad you enjoyed this Freeda!
My goodness, Inger. I don’t think I’ve ever read about someone getting so excited about Red Cabbage! I must admit, I didn’t know how healthy it really is. I have pickled red cabbage in the fridge froma kind neighbor. I’ve been saving it for just the right meal. I amy just make this dish using it since this recipe you shared does contain wine. I have a feeling it would work. Will let you know:)
Thanks for sharing, Inger…
Well, you do bring up another idea for using up all the red cabbage Louise! I guess I need to look up some pickling recipes! I do miss canning in the winter…
Oh, I wish you lived closer… I’d be knocking on your door! The color is gorgeous and I can only imagine the flavor.
I wish we lived closer too–I’d be over at your house just as often David!