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Kielbasa and Cabbage Skillet

Kielbasa and cabbage skillet is a one-pan Polish-style meal with golden-browned kielbasa and tender, caramelized cabbage simmered in vegetable broth. Stir it together, cover, and let the skillet do the work for a rustic comfort-food texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Polish
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa and cabbage skillet
  • 1.5 lb kielbasa Sliced
  • 1 green cabbage Chopped
  • 1 onion Large, diced
  • 4 garlic Cloves, minced
  • 1 cup vegetable broth
  • 2 tbsp butter
  • 1 tbsp caraway seeds
  • 0.25 salt To taste
  • 0.25 pepper To taste
  • 1 fresh thyme For garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the kielbasa
  1. Melt the butter in a large skillet over medium-high heat. Add the sliced kielbasa and cook until browned, about 5 minutes, using a spatula to keep contact for deeper color.
  2. Remove the kielbasa with a slotted spoon and set aside so the pan can brown the next layer.
Sauté aromatics
  1. Add the diced onion to the same skillet and cook until softened, about 4 minutes. Scrape up any browned bits as you stir for more flavor.
  2. Stir in the minced garlic and cook for 1 minute, until fragrant and lightly sizzling.
Cook cabbage until tender
  1. Return the kielbasa to the skillet and add the chopped cabbage, vegetable broth, and caraway seeds. Stir to combine so the cabbage is evenly coated.
  2. Cover and cook over medium heat for 12-15 minutes, until the cabbage is tender. Lift the lid briefly to check tenderness and keep the liquid at a gentle simmer.
  3. Season with salt and pepper, garnish with fresh thyme, and serve. Finish with visible thyme flecks on top for a fresh aroma cue.

Notes

For the most caramelized cabbage, cook the cabbage covered just until tender and then uncover for 1-2 minutes to let excess moisture evaporate. Store leftovers in the fridge up to 3-4 days in a covered container; reheat in a skillet over medium heat until hot. Freezing is not recommended because cabbage texture can soften too much. If you want a lighter option, use olive oil instead of butter while keeping the same cooking times.