Cabbage and Kielbasa Skillet is a low carb, quick and easy weeknight meal. Best thing about this dish? It can all be made in one pan for easy cleanup. If you are a cabbage lover, you won’t be able to get enough of this recipe.
If you love cooking in a slow cooker, try this crockpot version of Cabbage and Kielbasa.
How To Make Cabbage and Kielbasa Skillet
Onion and Kielbasa sausage are cooked in a little butter until the onions are soft and the sausage is browned. Then you add the remaining ingredients: a coarsely chopped green cabbage (make sure your skillet is BIG!), a little chicken broth, a bit of sugar, salt, pepper, red pepper flakes, and a splash of apple cider vinegar.
Let everything cook until the cabbage wilts down. You be the judge of when it is done depending on whether you like a little crunch left in your cabbage or you like it completely soft.
The best part of this dish is the liquid. There’s something about the flavor of cabbage (the sausage doesn’t hurt either) that makes the BEST tasting broth. You may want to make some cornbread to sop it up with. Enjoy!
Recipe Tips
- You will need a large skillet or a Dutch oven for this recipe. The cabbage takes up a lot of room before it cooks down.
- Double the amount of crushed red pepper flakes or serve with hot sauce if you want this dish spicy.
- If you want to keep this dish low carb, you can leave the sugar out or use a little sugar substitute.
- If you want to stretch this meal some, try adding in some cooked egg noodles.
Storage
Leftovers can be kept for 4 to 5 days in an airtight container in the refrigerator.
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Cabbage and Kielbasa Skillet
Equipment
Ingredients
- 2 tablespoons butter
- 1 medium sweet onion, thinly sliced
- 1 (14-ounce) package kielbasa sausage, sliced
- 1 garlic clove, minced
- 1 medium green cabbage, coarsely chopped
- 1/2 cup chicken broth
- 2 teaspoons light brown sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Melt butter over medium-high heat in a large skillet. If you don’t have a very large skillet, you will be better off using a Dutch oven. The cabbage takes up a lot of room before it wilts.
- Add onion and cook until crisp tender, about 3 minutes.
- Add sausage and cook until it is lightly browned.
- Add garlic and remaining ingredients. Stir to mix everything well. Cover and cook for 10 to 12 minutes, stirring occasionally.
- You may want to season with more salt, especially if you used reduced-sodium chicken broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Everyone liked this.
Yes! Just like my mom used to make. I had forgotten she added apple cider vinegar and brown sugar – just a touch. My husband raved over it and we both ate more than we should have. I also added small cubes of golden potatoes and I think it added just the extra that we wanted. Loved it! Thank you!
Forgot to add that as a Southern girl I had to add a tablespoon of bacon grease!
I don’t often leave comments on recipes, but this was excellent! I was actually surprised at how good it was. I made it for meal prep for work and made some egg noodles to add in when I’m ready to eat. I used turkey kielbasa.
Thanks for the great recipe. I will definitely make it again.
Fabulous! Soooooo yummy. Made exactly minus the pepper flakes. Just as good the next day. Since we were low on the kielbasa in it, for leftovers we added cooked breakfast sausage and it was great!
As a southern woman, I grew up eating fried cabbage. Mom used bacon grease which was delicious. Your recipe is even better. I used turkey kielbasa. I followed the recipe exactly as written. Thank you for a recipe I will make over and over.
As a southern woman, I grew up eating fried cabbage. Mon used bacon grease which was delicious. Your recipe is even better. I used turkey kielbasa. I followed the recipe exactly as written. Thank you for a recipe I will make over and over.
Best tasting cabbage recipe I’ve found on the internet! Thank you!!
Easy recipe, very good. Enjoyed by all that ate it for dinner.
I did make double the sauce to cook Cabbage in then used a slotted spoon to serve