This Kielbasa and Cabbage Skillet could not be any easier. One skillet, a knife, a cutting board, and 20 minutes is all you need. I recommend buying the best quality kielbasa you can find. Since there are so few ingredients the quality is really important for the overall flavor. The sausage is important because it helps season the cabbage that cooks with it.
I was lucky enough to be in Cleveland for a few days and made a stop at the West Side Market. We already knew this would be a stop so we came prepared with a cooler to bring home all the goodies. The kielbasa at J&J Czuchraj Meats was exactly what we were looking for. They had a variety of flavors, I ended up with a pound each of Hot Hungarian and a Krakow. In this recipe, I used Hot Hungarian kielbasa in my Lodge Cast Iron Skillet. After we left, I found out that their beef jerky is supposed to be the best of the best. I was so sad I missed it, but that just means we have to make another trip up soon to try some out. Enjoy!
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There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Smoked Sausage and Cabbage Skillet
Ingredients
- 1 tablespoon butter
- 1 pound smoked kielbasa sliced
- 1 medium head cabbage sliced
- 1 small onion sliced
- 1 teaspoon caraway seeds
- 1/2 teaspoon seasoned salt
Instructions
- Preheat a large cast iron skillet over medium high heat. Add the butter to the skillet, place the sausage in the skillet and saute for about 5 minutes until the sausage has browned. Add the sliced onion to the pan and saute for another 3 minutes until it has softened.
- Add the sliced cabbage, caraway seeds, and seasoned salt cook this mixture, stirring often for 2 minutes to wilt the cabbage. Add 1/4 cup of water and scrape the bottom of the pan to de glaze. Cook for another 6 to 10 minutes stiring every so often. You want to get some color to form on the edges of the cabbage. Once the cabbage is done to your liking you are finished. You can either transfer it to a serving platter or serve right out of the skillet. If you are not worried about the carbs I would recommend serving this with buttered rye bread.
Notes
Nutrition
