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{20 Minute} Kielbasa Cabbage Potato Skillet

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Yield: 4 hearty servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Difficulty: Easy
Cost: $

Ingredients

For the Skillet:

  • 1 tablespoon olive oil or butter

  • 1 (14 oz / 400g) ring of kielbasa or smoked sausage, sliced into ½-inch coins

  • 1 lb (450g) baby potatoes, halved (or quartered if larger) – Yukon Gold or red potatoes preferred

  • 1 small yellow onion, thinly sliced

  • ½ medium head green cabbage, cored and thinly sliced (about 6-7 cups)

  • 3 cloves garlic, minced

  • Salt and freshly ground black pepper

For the Sauce & Flavor:

  • ½ cup (120 ml) chicken broth or water

  • 2 tablespoons whole grain mustard or Dijon mustard

  • 1 tablespoon apple cider vinegar or white wine vinegar

  • 1 teaspoon smoked paprika (optional, but recommended)

  • ½ teaspoon caraway seeds (optional, traditional flavor)

For Garnish:

  • Fresh chopped parsley or dill

  • Sour cream or plain yogurt (for serving)

Instructions

Step 1: Sear the Sausage

  1. Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat.

  2. Add the sliced kielbasa in a single layer. Cook undisturbed for 2-3 minutes to get a good sear on one side, then stir and cook for another 2-3 minutes until the slices are browned and have released their flavorful fat. Using a slotted spoon, transfer the kielbasa to a clean plate, leaving the drippings in the pan.

Step 2: Sauté Potatoes & Onion

  1. Add the halved baby potatoes to the hot skillet, cut-side down if possible. Season with a pinch of salt and pepper. Cook, stirring occasionally, for 5 minutes, allowing them to brown in the sausage drippings.

  2. Add the sliced onion to the skillet with the potatoes. Cook for another 3-4 minutes, until the onion begins to soften and turn translucent.

Step 3: Steam the Cabbage

  1. Add all of the thinly sliced cabbage to the skillet. It will mound high but will wilt down dramatically. Toss everything together to coat in the pan drippings.

  2. Pour in the chicken broth (or water). This will create steam to help cook the vegetables. Immediately cover the skillet with a tight-fitting lid.

  3. Reduce the heat to medium and let the skillet steam for 6-8 minutes. The cabbage will become tender, and the potatoes will finish cooking through.

Step 4: Create the Pan Sauce & Finish

  1. Remove the lid. Add the minced garlic, smoked paprika, and caraway seeds (if using). Stir and cook for 1 minute until the garlic is fragrant.

  2. In a small bowl, whisk together the mustard and vinegar. Pour this mixture over the skillet contents and stir to combine.

  3. Return the browned kielbasa to the skillet. Stir everything together and cook for 1-2 final minutes to heat the sausage through and let the flavors meld.

  4. Taste and season generously with additional salt and black pepper as needed.

Step 5: Serve Immediately

  1. Remove from heat. Garnish with a generous handful of fresh chopped parsley or dill.

  2. Serve directly from the skillet, offering a dollop of cool sour cream or yogurt on the side for a creamy, tangy contrast.

Chef’s Notes & Tips for Success

  • The Potato Shortcut: Using baby potatoes (halved) is the key to the 20-minute time. They cook quickly and evenly. For regular potatoes, dice them into ½-inch cubes to ensure they’re done in time.

  • Cabbage Cut: Thinly slicing the cabbage is crucial for quick cooking. A sharp knife or a mandoline makes this fast and easy. You can use pre-shredded coleslaw mix in a true pinch, but fresh cabbage has better texture.

  • Sausage Selection: Any high-quality smoked sausage or kielbasa works—Polish, Ukrainian, or a spicy andouille for a kick. The rendered fat from the sausage is the primary cooking fat and flavor base, so choose one you love.

  • Make it a Meal: This is a complete one-pan meal. For a lighter version, you can reduce the potatoes and add more cabbage. To stretch it further, serve it over a bed of egg noodles or with a side of crusty rye bread.

  • Leftovers & Storage: Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave. The flavors often taste even better the next day.

Nutrition Information (Per Serving, approx. 1.5 cups)

  • Calories: ~420

  • Total Fat: 26g

  • Saturated Fat: 8g

  • Cholesterol: 55mg

  • Sodium: 1050mg (varies greatly with sausage and broth used)

  • Total Carbohydrates: 32g

  • Dietary Fiber: 6g

  • Total Sugars: 8g (natural from cabbage and onion)

  • Protein: 17g

Note: Nutritional values are estimates calculated using standardized databases. Values will vary based on specific brands of kielbasa, type of broth, and exact portions. Using lower-sodium kielbasa and broth can significantly reduce sodium content. This dish is a good source of fiber, vitamin C, and potassium from the cabbage and potatoes.

The Final Sizzle: Why This Skillet Earns a Permanent Spot in Your Rotation

The {20 Minute} Kielbasa Cabbage Potato Skillet is the epitome of practical, hearty, and delicious cooking. It proves that a deeply satisfying dinner doesn’t require complex techniques, a laundry list of ingredients, or a pile of dishes. Its genius lies in its efficient, layered cooking method—building flavor from the browned sausage, using the rendered fat to cook the vegetables, and creating a simple, tangy sauce that brings everything together in the same pan.

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