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Kielbasa and Cabbage Skillet

Kielbasa and cabbage skillet is an easy one-pan Polish-style meal where golden-browned kielbasa sits atop tender, caramelized cabbage. Cook it in a skillet until the cabbage softens and the broth gently steams, then finish with thyme and caraway for a rustic, savory bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Polish
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa and cabbage skillet
  • 1.5 lb kielbasa Sliced.
  • 1 green cabbage Chopped (about 1 head).
  • 1 onion Diced.
  • 4 garlic Minced cloves.
  • 1 cup vegetable broth
  • 2 tbsp butter
  • 1 tbsp caraway seeds
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 1 fresh thyme For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Brown the kielbasa
  1. Melt butter in a large cast iron skillet over medium-high heat. Add sliced kielbasa and cook until browned, about 5 minutes, then remove with a slotted spoon and set aside.
Cook the aromatics
  1. Add diced onion to the same skillet and cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute.
Simmer the cabbage skillet
  1. Return kielbasa to the skillet and add chopped cabbage, vegetable broth, and caraway seeds. Stir to combine, cover, and cook over medium heat for 12-15 minutes until the cabbage is tender, then uncover to let the juices reduce slightly.
  2. Season with salt and pepper to taste, garnish with fresh thyme, and serve hot.

Notes

For deeper browning, avoid crowding the kielbasa—work in batches if needed, then deglaze the pan with a splash of the vegetable broth before adding cabbage. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because cabbage texture can soften too much. For a lighter option, use olive oil instead of butter and swap to turkey kielbasa if desired.