Kielbasa and Cabbage Skillet

How to Make Kielbasa and Cabbage Skillet

1. 1

   Step 1: Brown the kielbasa

   Slice the kielbasa into 1/2-inch rounds. Heat the olive oil in a large heavy skillet over medium-high heat, add the sausage in a single layer, and cook, turning occasionally, until well browned on both sides, about 5–6 minutes. Transfer browned kielbasa to a plate and set aside.

   For this step

   • 1 lbSmoked kielbasa (whole, uncut)
   • 1 tbspOlive oil
   
2. 2

   Step 2: Sauté onion, garlic and spices

   Reduce heat to medium and add the sliced onion to the same skillet; sauté until softened and beginning to caramelize, about 4 minutes. Add the minced garlic and smoked paprika, stirring constantly for about 30–45 seconds until fragrant to avoid burning.

   For this step

   • 1 mediumYellow onion, thinly sliced
   • 3 clovesGarlic cloves, minced
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Add cabbage and deglaze

   Add the shredded cabbage to the skillet and toss to combine with the onion mixture. Pour in the chicken broth and apple cider vinegar, and season with kosher salt and black pepper. Use a wooden spoon to scrape up any browned bits from the pan.

   For this step

   • 1 mediumGreen cabbage, core removed and shredded
   • 1/2 cupLow-sodium chicken broth
   • 2 tbspApple cider vinegar
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
4. 4

   Step 4: Simmer with kielbasa

   Return the browned kielbasa to the skillet, nestling the slices into the cabbage. Cover, reduce heat to medium-low, and simmer until the cabbage is tender, about 8–10 minutes.
   
5. 5

   Step 5: Finish and serve

   Remove the lid and increase heat to medium-high for 1–2 minutes to evaporate excess liquid and let the edges caramelize slightly. Taste and adjust seasoning, then serve hot — garnish with mustard or chopped parsley if desired.
   

1. Slice the kielbasa into 1/2-inch rounds. Heat the olive oil in a large heavy skillet over medium-high heat, add the sausage in a single layer, and cook, turning occasionally, until well browned on both sides, about 5–6 minutes. Transfer browned kielbasa to a plate and set aside.
2. Reduce heat to medium and add the sliced onion to the same skillet; sauté until softened and beginning to caramelize, about 4 minutes. Add the minced garlic and smoked paprika, stirring constantly for about 30–45 seconds until fragrant to avoid burning.
3. Add the shredded cabbage to the skillet and toss to combine with the onion mixture. Pour in the chicken broth and apple cider vinegar, and season with kosher salt and black pepper. Use a wooden spoon to scrape up any browned bits from the pan.
4. Return the browned kielbasa to the skillet, nestling the slices into the cabbage. Cover, reduce heat to medium-low, and simmer until the cabbage is tender, about 8–10 minutes.
5. Remove the lid and increase heat to medium-high for 1–2 minutes to evaporate excess liquid and let the edges caramelize slightly. Taste and adjust seasoning, then serve hot — garnish with mustard or chopped parsley if desired.