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Spicy kielbasa sausage and plentiful cabbage and potatoes give this dish a pleasing, Old World flair. My husband never liked cabbage before I made this, but now he does! —Romaine Wetzel, Ronks, Pennsylvania
Nutritional Facts 1 serving (1-3/4 cups) equals 372 calories, 18 g fat (7 g saturated fat), 43 mg cholesterol, 679 mg sodium, 45 g carbohydrate, 7 g fiber, 12 g protein.
Originally published as Kielbasa Cabbage Skillet in Taste of Home October/November 2005, p39
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Nov. 09, 2008 by shrinking67
Re: Tried this recipe this weekend. Next time, will use less sugar. Too sweet for our tastes. Agree that the 3/4 inch cubes of potatoes took about an hour to cook.
Reviewed on Nov. 09, 2008 by brap1024
Reviewed on Nov. 08, 2008 by kris17
I tried this recipe about a year ago. My husband and I thought it was great just the way it is. However, I do agree that the potatoes take a lot longer than the 30 minutes to cook. I usually cook them about an hour. I'm referring to the recipe with the tomato sauce, sugar and paprika...
Reviewed on Nov. 08, 2008 by kblood
Reviewed on Nov. 08, 2008 by leafyspurge
This appears to be an entirely different recipe than what mine shows, here is the recipe I got Kielbasa Cabbage Skillet SERVINGS: 8-10 CATEGORY: Main Dish METHOD: Stovetop - One-Dish TIME: Prep: 10 min. Cook: 1-1/4 hours Ingredients: 1 pound fully cooked kielbasa or Polish sausage, cut into 1/2-inch slices4 tablespoons butter, divided1 large head cabbage (4 pounds), coarsely chopped2 medium onions, chopped3 cans (8 ounces each) tomato sauce1/2 cup sugar1 tablespoon paprika3 to 4 large potatoes, peeled and cubed Directions: In a large deep skillet or Dutch oven, brown the sausage in 2 tablespoons butter; remove and set aside. In the same pan, saute the cabbage and onions in remaining butter until onions are tender. Combine the tomato sauce, sugar and paprika; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the potatoes and reserved sausage. Cover and simmer for 30 minutes or until potatoes are tender. Yield: 8-10 servings.
This appears to be an entirely different recipe than what mine shows, here is the recipe I got
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. Cook: 1-1/4 hours
Reviewed on Nov. 07, 2008 by alurndal
Reviewed on Nov. 07, 2008 by RonnieG
I am sorry I would have to say definitely don't even try this recipe I just did and wasted food It is way to sweet at only 1/4 cup sugar and in no way can the potatoes cook in 30 mins. My suggestion is only use half a head cabbage and cut the sugar out and add a can of sauerkraut and cook all ingredients at the same time in a crock pot for 8 hrs that is the only way it has a chance. I would have to say this recipe is gross as listed. I tossed the whole pot.
Reviewed on Nov. 07, 2008 by joeltpeckham
I have tried this receipe and it is great. I have experimented with this receipt and eliminated the tomatoe sauce and substituted grilled brats that I have cut up. I have also used this receipe with braised short ribs. I braised short ribs, removed added 1 cup dry red wine let alcohol bleed off, then added all the vegetables and sauted till tender, added remainig ingredients and the short ribs and slow baked at 375 for 4 hours depending how your stove operates. This has become our new down home meal. - JP in WY
Reviewed on Nov. 07, 2008 by donnamh
Here is the way I make Kielbase and cabbage. Put I small head chopped cabbage and 4 sliced carrots and 2 potatoes cut up in pan with about 1 cup water. Cooked till vegetables are tender. Slice up sausage in about 1/2 inch thickness and brown on both sides. Put in pot with cabbage and simmer for about 20 min. Good served with corn bread.
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