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Cabbage and Kielbasa

Cabbage and Kielbasa

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This Octoberfest treat is simple to make and so tasty!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1408 mg
  • 56%

Based on a 2,000 calorie diet


  1. Saute margarine and onions in a large skillet until the onions are soft.
  2. Stir cabbage and potatoes into the skillet and saute until the cabbage becomes wilted. Place the kielbasa, wine vinegar, salt and pepper into the skillet. Cook kielbasa covered over a low heat, stirring occasionally until cooked through. Pour the water into the pan, cover and cook another 10 minutes before serving.
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My Polish mother-in-law makes the very best kielbasa & cabbage and there is one ingredient you MUST add to this recipe. Red wine. Substitute the water with red wine after the cabbage has cooked down, and simmer with the rest of it. Delish!!


Good recipe. I used real potatoes though and cooked them up with the onions. then cooked up the kielbasa to crisp it just a bit. then added everything together. great flavor.


Had some good Nathan’s Kielbasa frozen and then cabbage went on sale. I used the regular kind of cabbage. Had this very dish a few months ago when a neighbor shared with us. Hubby gobbled it up, but probably wasn’t aware it was Kielbasa. He’ll devour any kind of sausage but wrinkles his nose at ones with foreign names like bratwurst and kielbasa. It’s a head thing, not a taste thing. Made this about as written except used only 1lb. sausage to 2lbs. cabbage. I like a lot of cabbage. Didn’t sauté the onions or brown a thing. (The kielbasa was fully cooked anyway.) Threw it all in the crockpot. I mixed up melted butter, the red wine vinegar the salt, pepper. The red pepper flakes as some others mentioned were a nice addition for a kick too. Poured the seasonings over everything in the crock. I added quite a bit more water for the crock to cook all day. Also I’ve got nothing against potatoes, but I left them out, cause try as I might, with corned beef and cabbage and the likes, I am always disappointed with the dratted starchy flavor, texture and taste they impart to my beloved, melt in your mouth, cabbage. Guess I’m a purist. It was easy and delicious. Hubby loved it too. Good comfort meal. Good with cornbread to sop up the juices.