One of my favorite memories growing up was visiting my grandmother’s house on the weekends. She lived in a small town, and her neighbors were like an extended family to us. One of her neighbors, Mrs. Kowalski, was of Polish descent, and she used to make the most delicious Polish dishes. I remember the first time she invited us over for dinner; she served us a dish made with kielbasa, cabbage, and bacon. It was love at first bite!
Over the years, I have tried to recreate that dish many times, but it never tasted quite the same as Mrs. Kowalski’s. After many attempts, I have finally come up with a version that comes pretty close to the original. I am excited to share this recipe with you all today. It’s a one-pan meal that is both hearty and flavorful. I hope you enjoy making and eating this Kielbasa and Cabbage Skillet as much as I do!
How to Prepare Kielbasa and Cabbage Skillet
Ingredients for Kielbasa and Cabbage Skillet
- 6 slices of bacon
- 1 onion, chopped
- 1/4 cup water
- 2 tablespoons white sugar
- 3 teaspoons caraway seed
- 2 teaspoons minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon seasoning salt
- 1 large head cabbage, cut into small wedges
- 1 pound Polish kielbasa
Directions for Kielbasa and Cabbage Skillet
- In a large skillet, fry the bacon over medium-high heat until it is browned, turning it once. Remove the bacon from the pan, reserving the drippings, and place it on paper towels.
- Stir the onions, water, sugar, caraway seeds, garlic, red pepper flakes, and seasoned salt into the reserved drippings. Add the cabbage and gently stir. Cover and cook over medium heat for 10 to 15 minutes.
- Add the kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble the bacon over the top and serve hot.
Can I use any other type of sausage instead of kielbasa?
Yes, you can substitute kielbasa with any other smoked sausage. However, the flavor of the dish may vary slightly.
Can I add other vegetables to this dish?
Yes, you can add other vegetables like bell peppers, carrots, or potatoes to this dish. Just make sure to adjust the cooking time accordingly.
How can I make this dish vegetarian?
To make this dish vegetarian, you can skip the bacon and use vegetable oil instead of the bacon drippings. Also, replace the kielbasa with a vegetarian sausage.
Can I store the leftovers in the refrigerator?
Yes, you can store the leftovers in an airtight container in the refrigerator for up to 3 days. Just make sure to reheat it well before serving.
Can I make this dish ahead of time?
Yes, you can make this dish ahead of time. Just follow the directions up to step 2, then refrigerate the skillet. When you are ready to serve, reheat the skillet on the stove, add the kielbasa, and follow the remaining steps.
Can I freeze this dish?
Yes, you can freeze this dish. Just make sure to cool it completely before transferring it to an airtight container or a freezer-safe bag. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and then reheat it on the stove or in the oven.
I hope you enjoyed this recipe for Kielbasa and Cabbage Skillet. It is a hearty and flavorful dish that is perfect for a weeknight dinner. If you have any questions or comments, please feel free to leave them below. Happy cooking!
Kielbasa and Cabbage Skillet
Ingredients
- 6 slices bacon
- 1 onion chopped
- 1/4 cup water
- 2 tablespoons white sugar
- 3 teaspoons caraway seed
- 2 teaspoons minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon seasoning salt
- 1 large head cabbage cut into small wedges
- 1 pound Polish kielbasa
Instructions
- Fry bacon in a large skillet over medium-high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
- Stir onions, water, sugar, caraway seeds, garlic, red pepper flakes, and seasoned salt into drippings. Add cabbage and gently stir. Cover and cook over medium heat for 10 to 15 minutes.
- Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top and serve hot.
