Kielbasa and Cabbage Skillet with Roasted Potatoes Recipe

Introduction

This Kielbasa and Cabbage Skillet is a hearty and flavorful one-pan meal perfect for weeknights. Combining savory kielbasa, tender roasted potatoes, and sautéed cabbage, it’s a satisfying dish that’s easy to prepare and full of comforting flavors.

Ingredients

• 1 pound baby new potatoes, quartered (no bigger than 1-inch pieces)
• 1 tablespoon olive oil (for potatoes)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon coarse salt
• A couple turns freshly ground black pepper
• 1 tablespoon olive oil (for skillet)
• 14 ounce packet fully cooked Polska kielbasa, cut in half lengthwise, then into 1 to 2-inch pieces
• 1 small head cabbage, core removed and coarsely chopped
• 1 large sweet onion, cut into large pieces
• 3 cloves garlic, minced
• 1 teaspoon sugar (optional, but recommended)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons rice vinegar (or apple cider vinegar)
• 1 1/2 teaspoons Dijon or grainy mustard

Instructions

1. Step 1: Preheat the oven to 425°F with the rack in the middle position. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
2. Step 2: In a large mixing bowl, toss the quartered baby potatoes with 1 tablespoon olive oil, garlic powder, coarse salt, and freshly ground black pepper until evenly coated.
3. Step 3: Spread the potatoes on the prepared baking sheet in a single layer with flat edges down. Roast in the oven for 25 to 30 minutes, stirring halfway through, until golden and fork-tender.
4. Step 4: Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the kielbasa pieces and cook without stirring for 1 minute, then stir occasionally for about 3 more minutes until browned. Transfer kielbasa to a plate using a slotted spoon.
5. Step 5: In the same skillet with some kielbasa fat, add the chopped cabbage, sweet onion pieces, minced garlic, sugar, salt, and black pepper. Stir to combine and cook for about 5 minutes, stirring occasionally until the cabbage softens slightly.
6. Step 6: Stir in the rice vinegar and mustard. Add the cooked kielbasa and roasted potatoes back to the skillet and cook for another 1 to 2 minutes to heat everything through.
7. Step 7: Taste and adjust seasoning if needed. Serve immediately and enjoy this comforting skillet meal!

Tips & Variations

• Use Yukon gold potatoes for a creamier texture, or sweet potatoes for a hint of sweetness.
• Swap the kielbasa for smoked sausage or chorizo to vary the flavor.
• Omit the sugar if you prefer a less sweet cabbage, though it helps balance the flavors.
• Add a pinch of crushed red pepper flakes to the cabbage for a mild kick.
• Serve with a dollop of mustard or a side of crusty bread to soak up the pan juices.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. This dish does not freeze well due to the texture of the cooked potatoes and cabbage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby new potatoes?

Yes, you can use regular potatoes cut into 1-inch pieces. Just adjust the roasting time accordingly, as larger pieces may take a bit longer to become tender.

Is it necessary to roast the potatoes separately?

Roasting the potatoes first ensures they are crispy and fully cooked before combining with the kielbasa and cabbage. You can cook everything in the skillet, but the texture might be softer and less crispy.

Kielbasa and Cabbage Skillet with Roasted Potatoes Recipe

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4.9 from 122 reviews

This Kielbasa and Cabbage Skillet is a hearty one-pan meal featuring tender roasted baby potatoes, savory kielbasa sausage, and tender cabbage sautéed with sweet onions and garlic. The dish is finished with a tangy touch of vinegar and mustard, delivering a comforting and flavorful combination perfect for a quick weeknight dinner.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Polish-American

Ingredients

Scale 1x2x3x

Roasted Potatoes

• 1 pound baby new potatoes, quartered (no bigger than 1-inch pieces)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon coarse salt
• A couple turns freshly ground black pepper

Kielbasa and Cabbage Skillet

• 1 tablespoon olive oil
• 14 ounce packet fully cooked polska kielbasa, cut in half lengthwise, then cut into 1 to 2-inch pieces
• 1 small head cabbage, core removed, coarsely chopped
• 1 large sweet onion, cut into large pieces
• 3 cloves garlic, minced
• 1 teaspoon sugar (optional, but recommended)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons rice vinegar (or apple cider vinegar)
• 1 1/2 teaspoons dijon or grainy mustard

Instructions

1. Roast the Potatoes: Preheat your oven to 425°F with a rack in the middle position. Lightly coat a large rimmed baking sheet with nonstick cooking spray. In a large mixing bowl, toss the quartered baby new potatoes with 1 tablespoon olive oil, garlic powder, salt, and black pepper until well coated. Spread the potatoes in a single layer on the prepared baking sheet with their flat edges touching the pan. Roast for 25 to 30 minutes, stirring halfway through, until golden and fork tender.
2. Cook the Kielbasa: While the potatoes roast, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the kielbasa pieces and cook without stirring for 1 minute to brown, then stir occasionally for about 3 more minutes until browned. Remove the kielbasa from the pan with a slotted spoon and set aside.
3. Sauté the Vegetables: In the same skillet with the rendered kielbasa fat, add the chopped cabbage, sweet onion pieces, minced garlic, sugar, salt, and black pepper. Stir everything to combine and cook for about 5 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
4. Add Flavorings and Combine: Stir in the rice vinegar and mustard to the cabbage mixture. Return the cooked kielbasa to the pan along with the roasted potatoes. Cook everything together for 1 to 2 minutes to heat through and meld flavors.
5. Season and Serve: Taste the skillet and adjust seasoning if needed. Serve immediately for a warm, comforting meal full of balanced flavors and textures.

Notes

• The sugar is optional but helps balance the acidity of the vinegar and adds a subtle sweetness to the dish.
• Use rice vinegar or apple cider vinegar interchangeably based on your preference.
• For a spicy kick, add some crushed red pepper flakes when sautéing the cabbage.
• This dish can be easily doubled for more servings and reheats well.

Keywords: kielbasa skillet, roasted potatoes, cabbage recipe, easy dinner, one pan meal, Polish sausage, comfort food, quick skillet dinner