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This easy Kielbasa and Cabbage Skillet is a quick, comforting dinner ready in about 30 minutes. Smoky browned kielbasa, tender sautéed cabbage, and a touch of stone-ground mustard come together in one pan for a satisfying meal with barely any cleanup. It’s simple, flavorful weeknight cooking at its best.
If you love easy skillet dinners like this, try our Smoked Sausage and Potato Sheet Pan Dinner or this simple Fried Cabbage for another quick side. Find more fast favorites in our 30 Minute Meals collection.
5 Things That Make or Break This Recipe
- Use a large skillet: This gives everything room to cook properly without steaming.
- Brown the kielbasa well: Give the slices a few minutes without stirring so they develop golden, slightly crispy edges.
- Cut the cabbage small for faster cooking: Roughly 1-inch pieces cook more evenly and sauté faster than large wedges. The smaller the cut, the quicker it softens.
- Don’t overcrowd the pan: Cabbage shrinks significantly as it cooks, so even if the pan looks full at first, it will cook down. If your skillet is on the smaller side, work in batches so the cabbage sautés instead of steams.
- Watch the salt: Kielbasa can be salty, so taste before adding any more.
RECIPE WALK-THROUGH
How To Make Kielbasa and Cabbage
See the recipe card below for full, detailed instructions
I love how this meal turns basic ingredients into something special. It’s a go-to recipe for busy nights when you need dinner quickly.
Step 1: Brown the Kielbasa
Slice the kielbasa into 1/2-inch rounds. Heat a large skillet over medium-high heat. Add the sliced kielbasa and cook for 4-5 minutes, flipping occasionally until browned on both sides. Take the kielbasa out and set it aside.
- Don’t overcrowd the pan! Spread the sausage out so it browns instead of steams.
Step 2: Sauté the Onions
Turn the heat down to medium. Add the butter and onions to the skillet. Cook them for about 3 minutes, stirring occasionally, until the onions are soft and translucent.
- Scrape up the browned bits from the sausage to add extra flavor to the onions.
Step 3: Add the Cabbage and Seasonings
Add the cabbage, garlic, salt, pepper, and crushed red pepper. Cook, stirring often, for 7-10 minutes until the cabbage is tender but still has some bite.
- Cut the cabbage into evenly sized pieces so it cooks at the same rate.
Step 4: Finish and Serve
Stir in the mustard until it coats the cabbage. The mustard adds depth, without being sharp. If you don’t have stone ground or whole grain mustard, you can sub with Dijon or skip it.
Return the kielbasa to the pan, stir, and cook for another minute or two until everything is hot. Taste and add more seasoning if necessary.
- Kielbasa and Cabbage is also delicious with sour cream on top.
Variations and Add-Ins
- Add Potatoes: Dice potatoes and add them with onions. Cook until almost tender before adding cabbage.
- Kid-Friendly Version: Skip red pepper flakes and reduce the black pepper. The mild cabbage and smoky sausage work well for picky eaters.
- Vegetable Swaps: Bell peppers, zucchini, or green beans work well alongside or instead of some cabbage.
- Bulk It Up: Serve over rice, buttered noodles, or with crusty bread for a more filling meal.
What to Serve with Kielbasa and Cabbage
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Store in an airtight container for up to 4 days in the fridge.
- Reheating – Heat in a skillet over medium heat for best texture or you can microwave at 60% power for 2-3 minutes also works.
- Freezing – Freeze cooled leftovers in a zip-top bag for up to 2 months. Thawed cabbage will be very soft, so it’s best fresh.
- Make Ahead – This recipe is best served immediately after cooking, but can be made ahead a day or so if you need to.
Frequently Asked Questions
What kind of kielbasa works best for this recipe?
Use fully cooked smoked kielbasa from the refrigerated section. You can also substitute with other sausages, such as chicken sausage, turkey sausage, or andouille. Hillshire Farm, Eckrich, store brands, or your favorite local brand all work well.
How do I keep the cabbage from getting mushy?
Cut the cabbage into smaller 1-inch pieces, make sure not to overcrowd the pan, stir it often while cooking, and pull it when tender but still has texture (about 7-10 minutes).
What spices go well with kielbasa and cabbage?
Garlic, salt, pepper, red pepper flakes, and mustard all work well. You can also experiment with other spices, such as paprika and caraway seeds.
Can I add potatoes to this recipe?
Yes! Potatoes turn this into a heartier one-pan meal. Dice the potatoes small and add them along with the onions. Cook until almost tender before adding the cabbage.
Can I use a different type of cabbage?
Green cabbage is ideal, but Savoy is a good substitute. Red cabbage changes the color and is a bit firmer, but still works.
More Easy Sausage Dinners
- Smoked Sausage and Rice Skillet with Sweet Peppers
- One Pot Cheesy Smoked Sausage Pasta
- One Pot Cajun Sausage and Rice
- Sheet Pan Sausage and Veggies
- Creamy Sausage and Potato Soup
Kielbasa and Cabbage Skillet
Ingredients
- 1 pound kielbasa sliced in 1/2” round
- 1 tablespoon butter
- 1 cup yellow onion thinly sliced
- 3 cups green cabbage cored and diced into 1-inch pieces (about 1 medium head)
- 3 cloves garlic chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon crushed red pepper optional
- 1 tablespoon stone ground or whole grain mustard
- Sour cream for serving optional
Instructions
- Prep the kielbasa. Slice the kielbasa into ½-inch rounds.
- Brown the kielbasa. Add the sliced kielbasa to a large skillet (10-12 inch) over medium-high heat. Cook, stirring occasionally, until browned on both sides, about 4-5 minutes. Remove from the pan and set aside.
- Sauté the onions. Reduce heat to medium. Add the butter and sliced onions to the same skillet. Cook until tender and translucent, about 3 minutes, stirring occasionally.
- Cook the cabbage. Add the cabbage, garlic, salt, pepper, and red pepper flakes (if using) to the pan. Cook, stirring often, until the cabbage is tender, about 7-10 minutes.
- Finish and serve. Stir in the mustard. Add the cooked kielbasa back to the skillet and toss to combine. Taste and adjust seasoning as needed. Serve immediately, topped with sour cream if desired.
Notes
- Kielbasa choice: Use fully cooked smoked kielbasa from the refrigerated section. Hillshire Farm, Eckrich, or store brands all work well.
- Sausage substitutes: Chicken sausage, turkey kielbasa, andouille, or any smoked sausage can be used instead.
- Cabbage type: Green cabbage works best. Savoy is also fine. Red cabbage will be slightly firmer and change the color.
- For crispier kielbasa: Let it sit undisturbed for the first 2 minutes so it develops golden edges before stirring.
- Avoiding mushy cabbage: Cut cabbage into small (1-inch) pieces, don’t overcrowd the pan, and stir often. Pull it when tender but still has some texture.
- Mustard substitute: Dijon mustard works well, or skip it entirely if you prefer.
- Make it milder: Skip the red pepper flakes and reduce black pepper for a kid-friendly version.
- Add potatoes: Add diced potatoes with the onions and cook until almost tender before adding cabbage.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm in a skillet over medium heat or microwave at 60% power for 2-3 minutes.
- Freezing: Cool completely and freeze in airtight bags for 1-2 months. Cabbage will be softer after thawing.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
