Kielbasa Cabbage and Potato Skillet

Prep Time	Cook Time	Total Time
15 min	25 min	40 min

How to Make Kielbasa Cabbage and Potato Skillet

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Prep the ingredients

Chop the cabbage into bite-size shreds, dice the potatoes into even 1/2-inch cubes, and chop the onion.
Slice the kielbasa into 1/2-inch rounds and mince the garlic if it is not already minced.
Brown the kielbasa

Heat a large, heavy skillet over medium-high heat and add the olive oil and butter.
Add the sliced kielbasa in a single layer and cook until browned on both sides, about 4 to 5 minutes.
Transfer the browned sausage to a plate, leaving the flavorful fat in the skillet.

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Cook the potatoes and onion

Add the diced potatoes and chopped onion to the skillet and stir to coat them in the fat.
Spread them in an even layer and cook, stirring occasionally, until the potatoes start to brown, about 8 minutes.
Add garlic and seasonings

Stir in the minced garlic, smoked paprika, garlic powder, salt, and black pepper.
Cook, stirring constantly, until the garlic smells fragrant, about 30 seconds, so it does not burn.
Steam the potatoes and cabbage

Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Add the chopped cabbage on top, then cover the skillet with a lid.
Reduce the heat to medium, and cook until the potatoes are tender and the cabbage is soft, about 10 minutes.

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Finish the skillet

Return the browned kielbasa and any juices on the plate to the skillet and toss everything together.
Drizzle in the apple cider vinegar and cook for 1 to 2 minutes to let the flavors blend.
Taste and adjust the salt and pepper if needed before serving hot.
Serve

Serve the kielbasa, cabbage, and potatoes straight from the skillet for a rustic, cozy presentation.
Garnish with chopped fresh parsley or a grind of black pepper if you like a little extra color.

Substitutions

Kielbasa -> smoked turkey sausage: Use smoked turkey sausage for a leaner skillet that still has great smoky flavor and satisfying bite. Brown it well so the edges caramelize like kielbasa.
Red potatoes -> Yukon gold potatoes: Swap in Yukon gold potatoes if that is what you have; they become creamy inside with lightly crisp edges.
Chicken broth -> vegetable broth: Use vegetable broth to keep the dish vegetarian if you also skip meat or use plant-based sausage. It still gives savory depth and moisture for steaming the potatoes and cabbage.

Tips

Cut the potatoes small and even: Keep the potato cubes close to 1/2 inch so they cook through in the same time as the cabbage.
Use a heavy skillet: A cast iron or heavy stainless skillet holds heat well and gives the sausage and potatoes better browning.
Avoid overcrowding the pan: If your skillet is small, brown the kielbasa in two batches so the slices sear instead of steaming.
Adjust the vinegar to taste: Start with the listed vinegar amount, then add a splash more at the end if you like a brighter tang.
Make it a complete meal: Stir in a handful of frozen peas at the end for extra color, sweetness, and a little more veggie power.

Energy	468	kcal
Protein	18	g
Total Fat	28	g
Carbohydrates	33	g
Dietary Fiber	5	g

FAQ

How can I keep the potatoes from sticking to the skillet?: Make sure the pan is hot and well coated with fat before adding potatoes, and avoid stirring them constantly. Let them sit to form a light crust, then use a sturdy spatula to scrape and flip.
My potatoes are still firm when the cabbage is done; what should I do?: Add a splash more broth, cover again, and cook a few more minutes until the potatoes are fully tender. Keep the heat at medium so the bottom does not scorch while you wait.
Can I use pre-shredded coleslaw mix instead of chopping cabbage?: Yes, a plain green coleslaw mix works well and saves prep time. Add it a little later and cook just until tender so the shreds do not become mushy.
How can I make this recipe spicier?: Use a spicy kielbasa or smoked sausage, or sprinkle in red pepper flakes with the other seasonings. Taste near the end and add more heat slowly, since spice levels build as the dish sits.
Does this skillet reheat well for meal prep?: Yes, it reheats nicely and keeps in the fridge for up to four days in a covered container. Rewarm gently in a covered skillet over medium-low heat with a splash of broth or water to loosen.