Cabbage and Kielbasa Skillet
Smoked sausage pan-fried with cabbage and potatoes. Simple, fast, and very cheap per serving.
Heat oil in a large skillet or wide pot over medium-high heat.
Add the potatoes in a single layer. Cook undisturbed 5–6 minutes until golden on the bottom. Stir and cook another 8–10 minutes until mostly cooked through. Transfer to a plate.
In the same skillet, add the kielbasa slices. Cook 2–3 minutes per side until lightly browned. Remove and set aside.
Add the onion to the skillet and cook 3–4 minutes until softened.
Add the garlic and caraway seeds (if using). Cook 1 minute.
Add the cabbage in batches, stirring as it wilts. Cook 5–6 minutes until tender but not mushy.
Return the potatoes and kielbasa to the skillet. Add smoked paprika, salt, and pepper.
Stir everything together and cook 3–4 minutes until heated through.
Taste and adjust seasoning. Serve hot.
Cabbage is one of the cheapest vegetables per kilogram in Canada — buy a full head even if you only use part of it.
- The caraway seeds are optional but add a traditional flavour. Omit freely.
- A splash of apple cider vinegar or white vinegar stirred in at the end brightens the whole dish.
- Leftover cabbage can be used in soups, coleslaw, or stir-fries later in the week.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace kielbasa or smoked sausage with a sausage labeled gluten-free (Most major kielbasa brands are gluten-free — check the ingredient label for wheat starch)
Potatoes and cabbage are naturally gluten-free. Verify the sausage label.