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Kielbasa Cabbage Skillet

 Kielbasa Cabbage Skillet
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
8-10 ServingsPrep: 10 min. Cook: 1-1/4 hours

Ingredients

  • 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/2-inch slices
  • 4 tablespoons butter, divided
  • 1 large head cabbage (4 pounds), coarsely chopped
  • 2 medium onions, chopped
  • 3 cans (8 ounces each) tomato sauce
  • 1/2 cup sugar
  • 1 tablespoon paprika
  • 3 to 4 large potatoes, peeled and cubed

Directions

  • In a Dutch oven, brown the sausage in 2 tablespoons butter; remove
  • and set aside. In the same pan, saute cabbage and onions in
  • remaining butter until onions are tender.
  • In a small bowl, 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.
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.

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Kielbasa Cabbage Skillet (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer