Name: Kielbasa Cabbage Potato Skillet Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Eastern European
Ingredients: 1 tablespoon olive oil; 14 ounces kielbasa sausage, sliced into 1/4-inch rounds; 1 small onion, thinly sliced; 2 cloves garlic, minced; 4 cups green cabbage, shredded; 3 medium Yukon Gold potatoes, thinly sliced or diced; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chicken broth or water; Chopped parsley (optional)

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If you’re searching for a cozy, one-pan wonder that delivers serious flavor and just the right balance of hearty and wholesome, the Kielbasa Cabbage Potato Skillet is about to become your new weeknight staple. This dish brings together smoky sausage, tender potatoes, vibrant cabbage, and a touch of paprika for a meal that’s as comforting as it is satisfying. Whether you’re feeding a family or batch-cooking for the week, there’s something magical about how quickly this skillet comes together and how every forkful feels like a little celebration of simple ingredients done right.

Kielbasa Cabbage Potato Skillet Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long shopping list to make this dish sing—just a handful of essentials that each play a crucial role in building layers of flavor, color, and texture. Here’s what you’ll need for your Kielbasa Cabbage Potato Skillet, plus a few tips to make every ingredient shine.

Olive oil: Adds richness and helps everything brown beautifully without sticking.
Kielbasa sausage (14 ounces, sliced): The star of the show; its smoky, garlicky flavor infuses the whole skillet.
Onion (1 small, thinly sliced): Softens into sweet ribbons that add depth and a hint of sweetness.
Garlic (2 cloves, minced): Just a touch brightens the whole dish with aromatic warmth.
Green cabbage (4 cups, shredded): The classic cabbage transforms into soft, silky bites that soak up all those savory juices.
Yukon Gold potatoes (3 medium, thinly sliced or diced): Their creamy texture and buttery flavor are ideal for this skillet.
Smoked paprika (1/2 teaspoon): Adds a subtle smokiness and beautiful color—don’t skip it!
Salt (1/2 teaspoon): Essential for bringing all the flavors together.
Black pepper (1/4 teaspoon): A gentle kick that balances the richness of the sausage.
Chicken broth or water (1/4 cup): Helps steam the potatoes and build a little sauce in the pan.
Chopped parsley (optional): For a fresh, vibrant finish right before serving.

How to Make Kielbasa Cabbage Potato Skillet

Step 1: Brown the Kielbasa

Start by heating the olive oil in a large skillet over medium heat. Add your sliced kielbasa in a single layer. Let it sizzle for 4 to 5 minutes, turning halfway through, until both sides are golden and crisp around the edges. This initial browning is where the magic begins, as the sausage caramelizes and releases all those delicious, smoky oils that set the tone for the rest of your Kielbasa Cabbage Potato Skillet. Once done, transfer the kielbasa to a plate and keep it nearby—you’ll want it back in the pan soon.

Step 2: Sauté the Onion and Garlic

In the same skillet, toss in the thinly sliced onion. Let it cook for about 2 to 3 minutes, stirring occasionally, until it starts to soften and turn translucent. Next, stir in the minced garlic and let it cook for just 30 seconds—enough to become fragrant without burning. This step builds a flavorful base that will make every bite of your skillet irresistible.

Step 3: Add Potatoes and Seasonings

Now, add the thinly sliced or diced potatoes to the skillet, along with the salt, black pepper, and smoked paprika. Give everything a good toss so the potatoes are coated in those savory spices. Pour in the chicken broth (or water), then cover the skillet. Let the potatoes cook for 10 to 12 minutes, stirring once or twice, until they’re tender and starting to pick up a little color around the edges. If the pan gets too dry, you can add another splash of broth.

Step 4: Finish with Cabbage and Kielbasa

Once your potatoes are fork-tender, add the shredded cabbage to the pan and return the browned kielbasa to the skillet. Toss everything together so the cabbage starts to wilt and soak up all those lovely pan juices. Cover again and cook for another 5 to 7 minutes, stirring occasionally, until the cabbage is just softened and everything is piping hot. Taste and adjust the seasoning if needed—sometimes a pinch more salt or an extra grind of black pepper is all it takes to make your Kielbasa Cabbage Potato Skillet perfect.

Step 5: Garnish and Serve

Right before serving, sprinkle over a handful of chopped parsley for a pop of color and freshness. If you want to add a little tang, a splash of apple cider vinegar or a swirl of Dijon mustard at the end is a game-changer. Serve your skillet straight from the pan for a family-style, rustic feel.

How to Serve Kielbasa Cabbage Potato Skillet

Garnishes

A finishing touch of chopped parsley brings a burst of green that makes your Kielbasa Cabbage Potato Skillet look as fresh as it tastes. For even more flavor, try scattering over thinly sliced green onions, a dusting of extra smoked paprika, or even a few chili flakes if you like a little heat. Don’t be shy with a squeeze of lemon or a drizzle of Dijon mustard—each adds a zippy contrast to the rich, smoky flavors.

Side Dishes

While this skillet is a satisfying one-pan meal all on its own, you can round it out with a simple green salad, some crusty bread for mopping up the juices, or even a scoop of creamy applesauce for a traditional Eastern European vibe. Roasted carrots or steamed green beans are also lovely sides if you want to add more veggies to the mix.

Creative Ways to Present

For a fun twist, serve your Kielbasa Cabbage Potato Skillet family-style in the center of the table, letting everyone help themselves. Or, spoon it into individual bowls and top with a perfectly fried egg for a hearty brunch. If you’re feeling fancy, pile it into hollowed-out bread bowls or stuff it into roasted bell peppers for a colorful, festive presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftover Kielbasa Cabbage Potato Skillet keeps beautifully in the fridge. Simply let everything cool to room temperature, then transfer to an airtight container. It will stay fresh for up to four days, making it a perfect meal-prep option or a quick lunch the next day.

Freezing

This skillet is freezer-friendly, too! Portion cooled leftovers into freezer-safe containers or resealable bags, removing as much air as possible. It will keep for up to three months. Thaw overnight in the fridge for best results, and remember that the potatoes may be a bit softer after freezing, but the flavor stays spot-on.

Reheating

To reheat, simply warm your leftovers in a skillet over medium heat with a splash of water or broth to loosen things up. Cover and stir occasionally until heated through. You can also microwave individual portions in 60-second bursts, stirring between each, until hot. Add fresh parsley or another squeeze of lemon to wake up the flavors.

FAQs

Can I use a different type Main Course

Absolutely! While kielbasa brings a smoky, garlicky flavor that defines this dish, feel free to swap in smoked turkey sausage, andouille, or even a plant-based sausage for a different twist. Just make sure to adjust the seasoning to match your sausage of choice.

What potatoes work best for this recipe?

Yukon Gold potatoes are fantastic because they hold their shape and offer a creamy texture, but red potatoes or even russet potatoes will work in a pinch. If you’re using russets, just be gentle—they can break down more easily as they cook.

Is this dish gluten-free?

Yes, as long as your kielbasa is certified gluten-free, the rest of the ingredients are naturally free from gluten. Always double-check sausage labels, as some brands may include fillers or flavorings that contain gluten.

Can I make Kielbasa Cabbage Potato Skillet vegetarian?

Definitely! Swap the kielbasa for your favorite vegetarian sausage or use smoked tofu for a plant-based version. Use vegetable broth instead of chicken broth to keep it entirely vegetarian or vegan.

What’s the best way to add extra flavor?

For a flavor boost, try adding a splash of apple cider vinegar or a dollop of Dijon mustard at the end, as suggested in the notes. Fresh herbs like dill or thyme, or even a sprinkle of caraway seeds, also play well with the smoky, savory vibe of this skillet.

Final Thoughts

There’s something so satisfying about bringing a few simple ingredients together in one pan and watching them transform into a meal that’s wholesome, hearty, and downright delicious. I hope this Kielbasa Cabbage Potato Skillet finds its way into your regular rotation and brings as much comfort to your table as it has to mine. Give it a try—you might just discover your new favorite comfort food!

Kielbasa Cabbage Potato Skillet Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and flavorful Kielbasa Cabbage Potato Skillet combining smoky kielbasa sausage, tender potatoes, and shredded green cabbage for an easy and satisfying one-pan meal perfect for weeknights.

Ingredients

Scale

Meat and Oil

1 tablespoon olive oil
14 ounces kielbasa sausage, sliced into 1/4-inch rounds

Vegetables

1 small onion, thinly sliced
2 cloves garlic, minced
4 cups green cabbage, shredded
3 medium Yukon Gold potatoes, thinly sliced or diced

Spices and Liquids

1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chicken broth or water

Garnish

Chopped parsley (optional)

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Instructions

Brown the kielbasa: Heat the olive oil in a large skillet over medium heat. Add the sliced kielbasa and cook for 4–5 minutes until browned on both sides. Remove kielbasa from the skillet and set aside.
Sauté the onion and garlic: In the same skillet, add the sliced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Cook the potatoes: Add the sliced potatoes, salt, pepper, and smoked paprika to the skillet. Pour in the chicken broth, cover the skillet, and let the potatoes cook for 10–12 minutes, stirring occasionally, until tender.
Add cabbage and kielbasa: Stir in the shredded cabbage and return the kielbasa to the skillet. Toss everything together, cover again, and cook for another 5–7 minutes, until the cabbage is wilted and all ingredients are heated through.
Finish and serve: Taste and adjust seasoning if needed. Garnish with chopped parsley before serving for a fresh touch.

Notes

For extra flavor, add a splash of apple cider vinegar or Dijon mustard at the end of cooking.
You can substitute red potatoes or red cabbage for a colorful variation.
This dish reheats well and makes great leftovers for easy meals.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Eastern European