Kielbasa Cabbage and Potato Skillet
40 min
|
easy
|
Mediterranean diet
Recipe by Eunice
Introduction
This Polish-style kielbasa, cabbage, and potato skillet is my no-nonsense comfort dinner: smoky, garlicky, and brightened with a splash of apple cider vinegar.
It sears up fast in one pan with crispy sausage, tender potatoes, and sweet cabbage, perfect for busy weeknights or chilly game nights, with one-pan cleanup and leftovers that sing under a fried egg.
Ingredients (4 servings)
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Ingredients
- 1 Tbsp olive oil olive oil
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
- 14 oz kielbasa sausage, sliced into ½-inch rounds kielbasa sausage 14 oz
- 1 lb red potatoes, peeled, diced into ½-inch cubes red potatoes 1 lb
- ½ head green cabbage, chopped green cabbage 1 lb
- 1 medium yellow onion, chopped yellow onions 0.21 lb medium
- 2 cloves garlic, minced garlic 0.18 head
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ¼ cup chicken broth chicken broth 2 fl oz
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
How to Make Kielbasa Cabbage and Potato Skillet
-
Prep your ingredients
Slice the kielbasa into 1/2 inch rounds, dice the peeled potatoes into 1/2 inch cubes, chop the cabbage and onion, and mince the garlic so everything cooks on schedule.
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Sizzle the kielbasa
Heat a large 12 inch cast iron or heavy skillet over medium high, add olive oil and butter, then brown the kielbasa in a single layer 3 to 4 minutes per side until deeply caramelized, and transfer to a plate.
-
Start the potatoes right
Add the potatoes to the hot drippings, season with half the salt and all the black pepper, smoked paprika, and garlic powder, and cook 8 to 10 minutes, stirring only occasionally so they get color.
-
Soften the onion and bloom the garlic
Push potatoes to one side, add the onion with a pinch of salt to the empty side, and cook 3 to 4 minutes until translucent, then stir in the garlic for 30 seconds until fragrant.
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Steam to tender
Add the chopped cabbage and the chicken broth, toss everything together, cover, and cook 5 to 7 minutes over medium heat until the cabbage is tender crisp and the potatoes are cooked through.
-
Finish and balance
Uncover, return the kielbasa and any juices to the skillet, splash in the apple cider vinegar, and cook 1 to 2 minutes to reduce excess liquid while scraping up the tasty browned bits.
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Taste and serve
Taste and adjust with the remaining salt or a pinch more paprika, then serve hot while it is glossy and steamy.
Substitutions
- Swap kielbasa with smoked turkey or chicken sausage
- You keep the smoky vibe and snap but shave off some richness so the skillet eats a little lighter without losing that savory punch.
- Use Yukon Golds or diced sweet potatoes for the red potatoes
- Yukons stay creamy with crisp edges while sweet potatoes bring a caramelized sweetness that plays beautifully with paprika and vinegar.
- Replace chicken broth with light beer or bouillon water
- A light lager adds malty depth and lifts the sausage notes, while 1 teaspoon bouillon in 1/4 cup hot water intensifies savory flavor without extra liquid.
Tips
- Go wide and heavy on the pan
- A 12 inch cast iron or heavy stainless skillet gives you the high heat and space you need for real browning instead of a steamed, pale pile.
- Keep potatoes dry for crisp edges
- After dicing, rinse and pat dry so surface starch does not glue them to the pan and steal your crust.
- Season in layers
- Salt the potatoes early to pull moisture for browning, salt the onions lightly to help them sweat, then adjust at the end after the vinegar so the balance is spot on.
- Bloom spices in fat
- Let the smoked paprika and garlic powder hit the hot fat with the potatoes so they release aroma and coat every bite.
- Use the lid strategically
- Cover to steam the cabbage and finish the potatoes, then uncover to drive off moisture and concentrate flavor for a glossy finish.
- Vinegar goes last
- Adding the apple cider vinegar at the end keeps it bright and punchy instead of dull and cooked off.
Nutrition Facts *
| Energy | 464 | kcal |
|---|---|---|
| Protein | 18 | g |
| Total Fat | 28 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My potatoes are still firm, what did I do wrong?
- Cut them smaller or give them a 2 to 3 minute microwave head start, then add a splash more broth and cover for a few extra minutes until fork tender.
- Why is there too much liquid in the pan?
- You likely crowded the pan or kept the lid on too long, so just crank the heat to medium high and cook uncovered a few minutes, scraping the fond until the liquid reduces and coats.
- The kielbasa will not brown, help?
- Start with a properly hot pan, dry the sausage slices, and give them space and time without constant stirring so the sugars can caramelize.
- Can I make this ahead and reheat?
- Yes, undercook the cabbage slightly, cool quickly, and reheat in a hot skillet with a splash of broth until warmed and glossy, then finish with a fresh kiss of vinegar.
- What veggies can I add without throwing off timing?
- Thinly sliced bell peppers or carrots can go in with the onion, and shredded Brussels sprouts can swap for cabbage but will cook a couple minutes faster.
Serving Suggestions
A little chopped fresh dill or chives at the end plays beautifully with the vinegar and smoky sausage, and a spoon of whole grain mustard on the side makes every bite pop.
Pair it with a crisp pilsner or a cold apple cider, and if you are feeling extra, fry an egg and let that runny yolk sauce the whole skillet like a boss.
More pairings:
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