Description
This Sautéed Cabbage and Kielbasa recipe is a flavorful, hearty dish that combines smoky Polish sausage with tender, seasoned cabbage. Perfect for a quick and satisfying weeknight meal, it offers a delicious balance of savory and slightly sweet notes with a hint of paprika for warmth.
Ingredients
Scale
Meat
- 16 ounces kielbasa (smoked Polish sausage), sliced into 1/4″ rounds
Vegetables & Aromatics
- 1 medium onion, chopped
- 1 medium green cabbage, sliced thin, core removed
- 2 cloves garlic, minced
Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Spices & Seasoning
- 1 teaspoon paprika
- Salt & pepper, to taste
Instructions
- Cook the Kielbasa: Heat olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook, stirring occasionally, until the sausage is nicely browned and crisp around the edges, about 7-10 minutes. Lower the heat to medium as it cooks. Remove the cooked kielbasa from the skillet and set aside.
- Sauté Onions: In the same skillet, add butter and chopped onion. Cook for around 3 minutes, stirring occasionally until the onions soften and begin to translucently become fragrant.
- Cook the Cabbage: Add the sliced cabbage to the skillet and cook uncovered for 10-15 minutes, stirring frequently. The cabbage will start to wilt and become tender but retain a slight crispness. The onions will also begin to brown slightly, enhancing the dish’s flavor.
- Add Garlic, Paprika, and Sausage: Once the cabbage reaches your preferred tenderness, stir in minced garlic and paprika until well combined. Return the browned kielbasa to the skillet and cook for an additional 2 minutes, allowing flavors to meld and sausage to heat through.
- Season and Serve: Taste and season with salt and pepper as desired. Serve immediately for a warm, comforting meal.
Notes
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
- Feel free to substitute kielbasa with other smoked sausages or even chicken sausage.
- To add a fresh contrast, garnish with chopped fresh parsley or chives before serving.
- This dish pairs well with crusty bread or a side of mashed potatoes.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in a skillet.
