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Kielbasa and Cabbage

Kielbasa and Cabbage

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
KITKATY

KITKATY

This smoked Polish sausage dish is great for company, but quick enough for a weeknight! It is super good and easy, and can be prepared well in advance. Complete your meal by adding a baked potato, fruit salad, and bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 952 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
  2. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
  3. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.
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Reviews

Robin Seidel
280

Robin Seidel

12/22/2003

Oh my goodness, what a great recipe! I was just looking for something to use what I had in the freezer and pantry and happened on this. Didn't expect much, kind of a steamed cabbage/sausage meal, but what a treat it turned out to be! The base recipe is great, but I used a bunch of other reviewers' ideas...I sauteed the onions and garlic in the bacon drippings, then added the other items. Rather than cutting it in quarters, I sliced the cabbage 1/2" wide, almost shredded. It wilts better that way. I also cubed 4-5 red potatoes, microwaved them to par-cook for 3 minutes, then added them to the pan with the cabbage. I also pan-fried the kielbasa separately to get it nice and browned, then added it for the final 10-15 minutes. The sugar caramelized the onions and cabbage wondefully, the red pepper added that great zingy contrast, and the potatoes brought another texture level. Delightful! I think the cabbage/potatoes/bacon mixture would make a great side dish as well, sans kielbasa. Thank you, Katherine!

Bob
196

Bob

1/20/2003

Since my mother was Polish I've eaten this dish many times. You're right about the potatoes-more people use them in this dish than don't and very few put the caraway seeds in it. I'll tell you a little secret though. One reviewer came close when she said that she tried it with bowtie pasta. This meal is fantastic with kielbasa, cabbage and a bowl of buttered egg noodles on the side with a little salt and pepper. You'll think you've finally reached seventh heaven it's so tasty and filling. Real comfort food here.

LAURITASOL
124

LAURITASOL

12/22/2003

I loved this recipe. My grandparents, from Germany, would make something similar to this, and this was just as good! I did add 1 large baking potato cut into cubes to the cabbage mix, after I boiled the potato separately for about 15 minutes. I also sauteed the sausage in a separate skillet to keep them from getting soggy and that boiled taste once in the cabbage. Also, I only used 1 1/2 tsp of caraway seeds and it came out excellent! 3 tsp is way too much! I topped each dish off with a dollop of sour cream and it blended the flavors of all the ingredients perfectly! It was truly yummy! Thanks!

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