Cabbage Kielbasa Skillet Recipe
Cabbage Kielbasa Skillet Recipe photo by Taste of Home

Cabbage Kielbasa Skillet Recipe

Publisher Photo
This colorful medley comes together in no time with sausage and a packaged coleslaw mix. “It makes a lot and is very filling,” writes Shona Germino of Casa Grande, Arizona. “Plus, it's great for potlucks because it travels so well!”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 large red onion, sliced
  • 1 large green pepper, julienned
  • 1 large sweet red pepper, julienned
  • 2 tablespoons butter
  • 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1-inch slices
  • 1 package (14 ounces) coleslaw mix
  • 1/2 cup reduced-sodium chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (2 cups) equals 476 calories, 37 g fat (15 g saturated fat), 91 mg cholesterol, 1,392 mg sodium, 18 g carbohydrate, 5 g fiber, 18 g protein.

Directions

  1. In a large skillet, saute onion and peppers in butter until tender. Add the remaining ingredients. Cook and stir for 6-8 minutes or until heated through. Yield: 4 servings.
Originally published as Cabbage Kielbasa Skillet in Simple & Delicious July/August 2007, p26

Nutritional Facts

1 serving (2 cups) equals 476 calories, 37 g fat (15 g saturated fat), 91 mg cholesterol, 1,392 mg sodium, 18 g carbohydrate, 5 g fiber, 18 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Cabbage Kielbasa Skillet

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (5)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 14, 2014

"I did not like it because it has no flavor. The only thing that saved it was the fact that I used spicy sausage and added extra garlic. My husband said it was "Okay" and my 18 year old son said it was terrible. I won't be making this again. I agree with the person who said it was bland."

MY REVIEW
Reviewed Oct. 11, 2014

"Absolutely wonderful! I like to use sauerkraut (rinsed with a little bit of sugar added to cut the bitterness) and saute the onion and pepper, then put in a container and bake at 350 degrees till done. Also adding cut potatoes makes this an better meal."

MY REVIEW
Reviewed Apr. 27, 2013

"Surprised by the flavors that came through in this recipe."

MY REVIEW
Reviewed Jun. 26, 2012

"This is so simple and quick, yet, it has avery nice flavor."

MY REVIEW
Reviewed Apr. 2, 2012

"This recipe turns out well every time I make it and my family really enjoys it. Once you have prepped your vegetables, it is very quick cooking as well."

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