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Cabbage and Kielbasa Skillet

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.

Cabbage and Kielbasa Skillet

 

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.

One Pan Cabbage and Kielbasa Skillet

 

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:

Leftovers can be kept for 4 to 5 days in an airtight container in the refrigerator.

Double the amount of crushed red pepper flakes or serve with hot sauce if you want this dish spicy.

Cabbage and Kielbasa Skillet

Cabbage and Kielbasa Skillet

Cabbage and Kielbasa Skillet

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.
SERVINGS: 6

Ingredients

  • 2 tablespoons butter
  • 1 medium sweet onion, thinly sliced
  • 1 (14-ounce) pacakge kielbasa sausage
  • 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

Calories: 301kcal
Course: Main Dish, Side Dish
Cuisine: American
Keyword: sausage

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12 thoughts on “Cabbage and Kielbasa Skillet”

  1. Very good! I made this for tonight’s supper. It was a tad too spicy 🌶 for my taste, though. Next time I will use slightly less crushed red pepper.

  2. Katherine McMullen

    This recipe is delicious! Even my husband ate it all and he doesn’t like kielbasa (eating it all is his stamp of approval). It has a little spicy kick but not too much and it is not a heavy dish but it is filling. Definitely satisfied my tastebuds for this combination. Thanks Spicy Southern Kitchen!

  3. The sugar makes this stand out. I left out onion, added a carrot, celery and 1/4 red bell pepper and used water instead of chicken broth because I didn’t have any and it was still the best cabbage and kielbasa I’ve ever made.

  4. This was excellent and easy. I prepped the day before, so i was able to put together and cook complete in about 20 minutes. I added a teaspoon of brown spicy mustard too.
    I will definitely make this again!

    1. Loved it! I added a little season salt and used turkey kielbasa. I also used monk fruit instead of sugar. I will definitely make it again.

  5. My husband doesn’t like cabbage, but loved this dish. It must have been the spices that were used.

  6. This recipe is a hit in our house! Love that we can switch out the meat and it’ll be just as yummy. My 8 and 12 year old boys even love it. Thanks!

  7. This recipe is a hit in our house! Love that we can switch out the meat and it’ll be just as yummy. My 8 and 12 year old boys even love it. Thanks!

  8. Thank you so much for this recipe! I already have these ingredients in my kitchen right now and I will try to make it according to your recipe, hope it works.

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