This Cabbage and Kielbasa skillet is a one-pan dinner of seared smoked sausage and tender, caramelized cabbage. It's low carb and on the table in 30 minutes.
It's my go-to whenever I need something easy for dinner. I love the way the cabbage gets a little sweet as it caramelizes, right alongside the savory sausage.
Quick Summary
- 9g net carbs per serving and a good source of fiber.
- One skillet, 30 minutes, 6 servings.
- How I get the cabbage caramelized without letting it go mushy.
Jump to:
Key Ingredients
Smoked kielbasa: I used smoked beef kielbasa because it's what I had on hand, but any smoked sausage works.
Green cabbage: It turns sweet as it caramelizes in the pan.
Butter and olive oil: The oil is for searing the sausage and the butter goes in with the onion and cabbage.
Paprika: Adds color and a mild sweetness to the dish. Use smoked paprika if you want to increase the smokiness.
How to Cook Cabbage and Kielbasa
Just a few simple steps and you can have a savory, delicious meal on the dinner table!
Cook Kielbasa
I start by searing the sliced kielbasa in a little hot olive oil over medium-high heat until it's browned. Then I pull it out of the pan and set it aside.
Cook Cabbage
Turn the heat down and add the butter and onion, then the garlic. Once the onion softens, add the cabbage. I leave it uncovered and keep stirring so it cooks down and starts to caramelize.
Finish and Serve
Stir in the paprika, salt, and pepper. Return the sausage to the skillet and let everything heat through together.
Substitutions
Sausage: Andouille or chorizo if you want some heat. I've also made this plenty of times with turkey kielbasa. Sliced hot dogs work here too.
Cabbage: Swap some of the green cabbage for red, or use shredded Brussels sprouts or chopped bok choy.
Fat: Use all butter instead of olive oil for richer flavor.
Variations
Make it spicy: Toss in some diced jalapeños or a teaspoon of red pepper flakes.
Add cheese: Sprinkle shredded cheddar or parmesan over the top at the end.
For a creamy version: Stir in a couple tablespoons of sour cream.
Bulk it up: Add a diced baked potato along with the kielbasa, or stir in 2 cups of cooked egg noodles.
Top Tips for the Best Cabbage and Kielbasa
Sear & deglaze: Browning the sausage adds flavor and deglazing the pan with a tablespoon of red wine brings up all of the browned bits.
Cook it faster: Cover the cabbage so it steams faster, and stir it now and then.
Prep ahead: Slice the cabbage, onion, and kielbasa ahead of time for meal prep.
Storing & Reheating
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Not recommended, as cabbage can become mushy after thawing.
Reheating: Warm in a skillet over medium heat or microwave in 30-second bursts until heated through.
You May Be Wondering
Don't overcook it. You want it tender with a little bite left.
I keep it simple with paprika, garlic, salt, and pepper. Smoked paprika or a splash of apple cider vinegar at the end can lift it even more.
I like to serve it with a side of Garlic and Chive Mashed Potatoes and my Wheat Dinner Rolls.
Related Recipes
Got more cabbage or kielbasa to use up? Here are a few more ways I cook them.
When you make this Cabbage and Kielbasa skillet recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Cabbage and Kielbasa Skillet Recipe
As an Amazon Associate I earn from qualifying purchases.
Ingredients
Instructions
- Heat the oil in a large skillet on medium-high heat. Add the kielbasa and cook for 7 minutes, or until browned, stirring occasionally.
- Reduce the heat and remove the kielbasa from the pan. Set aside.
- Add the butter and onion to the pan. Cook for 2 minutes, stirring occasionally.
- Add the cabbage to the pan and cook uncovered for 10 minutes, or until the cabbage is cooked, stirring fairly often.
- Stir in the paprika. Return the sausage to the skillet and cook for 1 minutes, or until the sausage is heated through. Season with salt and pepper if using.
Patti H says
Made this for dinner tonight. Made the full 4 servings and my husband and I ate it all. Served with baked sweet potato.
Soooo good.