Cabbage and Kielbasa Skillet

If you love cooking in a slow cooker, try this crockpot version of Cabbage and Kielbasa.

How To Make Cabbage and Kielbasa Skillet

Onion and Kielbasa sausage are cooked in a little butter until the onions are soft and the sausage is browned. Then you add the remaining ingredients: a coarsely chopped green cabbage (make sure your skillet is BIG!), a little chicken broth, a bit of sugar, salt, pepper, red pepper flakes, and a splash of apple cider vinegar.

Let everything cook until the cabbage wilts down. You be the judge of when it is done depending on whether you like a little crunch left in your cabbage or you like it completely soft.

The best part of this dish is the liquid. There’s something about the flavor of cabbage (the sausage doesn’t hurt either) that makes the BEST tasting broth. You may want to make some cornbread to sop it up with. Enjoy!

Recipe Tips

• You will need a large skillet or a Dutch oven for this recipe. The cabbage takes up a lot of room before it cooks down.
• Double the amount of crushed red pepper flakes or serve with hot sauce if you want this dish spicy.
• If you want to keep this dish low carb, you can leave the sugar out or use a little sugar substitute.
• If you want to stretch this meal some, try adding in some cooked egg noodles.

Storage

Leftovers can be kept for 4 to 5 days in an airtight container in the refrigerator.

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More Cabbage Recipes

• Sweet and Sour Cabbage
• Cabbage Soup with Smoked Sausage
• Old-Fashioned Cabbage Casserole
• Cabbage Ground Beef Casserole
• Smothered Cabbage and Potatoes
• Southern Cabbage