23 Delicious Kielbasa and Cabbage Recipes for Every Occasion

Unleash the hearty flavors of kielbasa and cabbage with our roundup of 23 mouthwatering recipes perfect for any occasion! Whether you’re craving a quick weeknight dinner, a seasonal favorite, or a comforting meal that warms the soul, we’ve got you covered. Dive into this delicious collection and discover new ways to enjoy this classic combo that’s sure to please everyone at the table. Keep reading to find your next favorite dish!

Kielbasa and Cabbage Skillet

On a crisp evening, nothing satisfies quite like a hearty, one-pan meal that brings both comfort and a touch of sophistication to the table. This Kielbasa and Cabbage Skillet is a harmonious blend of smoky, savory, and subtly sweet flavors, all coming together in a dish that’s as nourishing as it is delightful.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound smoked kielbasa, sliced into 1/2-inch rounds
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 small head green cabbage, cored and chopped into 1-inch pieces
• 1 teaspoon caraway seeds
• 1/2 teaspoon finely ground black pepper
• 1/2 cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the kielbasa slices and cook until lightly browned on both sides, approximately 3 minutes per side. Remove and set aside on a plate.
3. In the same skillet, add the sliced onion and cook until translucent, about 4 minutes, stirring occasionally.
4. Stir in the minced garlic and caraway seeds, cooking until fragrant, about 30 seconds.
5. Add the chopped cabbage to the skillet, tossing to combine with the onions and garlic. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften.
6. Pour in the chicken broth, apple cider vinegar, and honey, stirring to deglaze the pan and incorporate all the flavors.
7. Return the kielbasa to the skillet, mixing it into the cabbage. Cover and simmer for 10 minutes, allowing the flavors to meld and the cabbage to become tender.
8. Season with salt and finely ground black pepper to taste, then remove from heat.

Melt-in-your-mouth kielbasa pairs beautifully with the tender, slightly sweet cabbage, creating a dish that’s both rustic and refined. Serve it alongside crusty bread to soak up the flavorful juices, or top with a dollop of sour cream for an extra layer of richness.

Slow Cooker Kielbasa with Cabbage

Yielded by the gentle embrace of time, this Slow Cooker Kielbasa with Cabbage transforms humble ingredients into a dish of comforting elegance, where the smoky depth of kielbasa melds seamlessly with the sweet, tender strands of cabbage.

Ingredients

• 1.5 lbs smoked kielbasa, sliced into 1/2-inch rounds
• 1 large head green cabbage, cored and thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 tsp caraway seeds
• 1/2 tsp finely ground black pepper
• 1/2 cup low-sodium chicken broth
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp sea salt

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering. Add the kielbasa slices and cook until lightly browned, about 3 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and caraway seeds, cooking for an additional 30 seconds until fragrant. Scrape the mixture into the slow cooker.
3. Layer the thinly sliced cabbage over the kielbasa and onion mixture in the slow cooker.
4. In a small bowl, whisk together the chicken broth, apple cider vinegar, honey, black pepper, and sea salt. Pour this mixture evenly over the cabbage.
5. Cover and cook on low for 6 hours, or until the cabbage is tender and the flavors have melded beautifully.
6. Gently stir the contents of the slow cooker to combine the ingredients before serving.

Kielbasa emerges succulent and richly flavored, while the cabbage absorbs the smoky, sweet, and tangy notes of the broth, creating a harmonious blend. Serve this hearty dish over a bed of buttery mashed potatoes or alongside crusty artisan bread to soak up the delectable juices.

Kielbasa Cabbage Soup

Savory and comforting, this Kielbasa Cabbage Soup is a harmonious blend of smoky sausage and tender vegetables, simmered to perfection in a rich, flavorful broth. It’s the ideal dish to warm you up on a chilly evening, offering a delightful balance of textures and tastes that will satisfy any palate.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound smoked kielbasa, sliced into 1/2-inch rounds
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 medium head green cabbage, cored and chopped into bite-sized pieces
• 4 cups low-sodium chicken stock
• 2 cups water
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 2 bay leaves
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sliced kielbasa and cook until lightly browned on both sides, approximately 3-4 minutes per side. Remove and set aside on a plate.
3. In the same pot, add the finely diced yellow onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the chopped cabbage to the pot, stirring to combine with the onions and garlic. Cook for 5 minutes until the cabbage begins to soften.
6. Pour in the chicken stock and water, then add the black pepper, sea salt, bay leaves, and apple cider vinegar. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
8. Return the browned kielbasa to the pot and simmer for an additional 10 minutes uncovered.
9. Remove the bay leaves before serving.

Melt-in-your-mouth cabbage and perfectly seasoned kielbasa make this soup a hearty meal on its own. For an extra touch of elegance, serve with a dollop of sour cream and a sprinkle of fresh dill.

Fried Kielbasa and Cabbage

Zesty and comforting, this Fried Kielbasa and Cabbage dish marries the smoky depth of kielbasa with the sweet, tender embrace of caramelized cabbage, creating a symphony of flavors that’s both rustic and refined.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 1 large head green cabbage, cored and thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced kielbasa and cook until lightly browned on both sides, approximately 3 minutes per side. Remove and set aside.
3. In the same skillet, add the thinly sliced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 4 minutes.
4. Introduce the thinly sliced cabbage to the skillet, stirring to combine with the onions and garlic. Cook for 5 minutes, allowing the cabbage to begin to soften.
5. Pour in the chicken broth and apple cider vinegar, then season with sea salt and finely ground black pepper. Stir well to incorporate.
6. Reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the cabbage is tender and has absorbed the flavors.
7. Return the browned kielbasa to the skillet, mixing gently with the cabbage. Cook uncovered for an additional 5 minutes to allow the flavors to meld.
8. Tip: For a deeper flavor, let the dish sit covered off the heat for 5 minutes before serving. This allows the cabbage to absorb more of the smoky kielbasa essence.
9. Tip: If you prefer a bit of crunch, reserve a handful of raw cabbage to sprinkle on top before serving for texture contrast.
10. Tip: A drizzle of honey before serving can balance the acidity of the vinegar with a touch of sweetness.

This dish boasts a delightful contrast between the crispy edges of the kielbasa and the silky, sweet cabbage. Serve it over a bed of creamy mashed potatoes or alongside crusty bread to soak up the savory juices.

Kielbasa Cabbage Stir Fry

Whisking together the robust flavors of Eastern Europe with the quick convenience of a stir-fry, this Kielbasa Cabbage Stir Fry is a hearty dish that promises satisfaction in every bite. With its savory kielbasa and tender cabbage, it’s a perfect weeknight dinner that doesn’t skimp on flavor or elegance.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 1 large head green cabbage, cored and thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp apple cider vinegar

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the sliced kielbasa to the skillet, cooking until lightly browned on both sides, approximately 3-4 minutes per side. Tip: Avoid overcrowding the skillet to ensure each piece gets perfectly caramelized.
3. Remove the kielbasa from the skillet and set aside, leaving the drippings in the pan for added flavor.
4. In the same skillet, add the sliced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 2 minutes. Tip: Stir frequently to prevent the garlic from burning.
5. Add the thinly sliced cabbage to the skillet, stirring to combine with the onions and garlic. Cook until the cabbage begins to wilt, about 5 minutes.
6. Season the cabbage with sea salt and finely ground black pepper, then drizzle with apple cider vinegar, stirring to evenly distribute the flavors.
7. Return the browned kielbasa to the skillet, mixing well with the cabbage. Cook for an additional 2-3 minutes to allow the flavors to meld. Tip: For a deeper flavor, let the stir-fry sit covered off the heat for 5 minutes before serving.

Finished with a splash of apple cider vinegar, this stir-fry boasts a delightful balance of smoky, sweet, and tangy notes. Serve it over a bed of creamy mashed potatoes or alongside crusty bread to soak up every last bit of its savory juices.

Kielbasa and Cabbage Stew

Zesty and comforting, this Kielbasa and Cabbage Stew is a harmonious blend of smoky flavors and tender vegetables, perfect for a cozy evening. Its rich, savory broth and hearty ingredients make it a standout dish that promises to warm both the heart and the stomach.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 medium head green cabbage, cored and chopped into bite-sized pieces
• 2 large carrots, peeled and diced
• 2 cups low-sodium chicken stock, rich and flavorful
• 1 tbsp apple cider vinegar, tangy and bright
• 1 tsp caraway seeds, earthy and aromatic
• 2 tbsp unsalted butter, creamy and rich
• 1 tbsp extra virgin olive oil, fruity and smooth
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, heat the extra virgin olive oil and unsalted butter over medium heat until the butter is melted and foamy.
2. Add the sliced kielbasa and cook until lightly browned on both sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the thinly sliced yellow onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic and caraway seeds, cooking until fragrant, about 1 minute.
5. Add the chopped cabbage and diced carrots, stirring to combine. Cook for 5 minutes until the vegetables begin to soften.
6. Pour in the chicken stock and apple cider vinegar, scraping the bottom of the pot to release any browned bits.
7. Return the kielbasa to the pot, bring the stew to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, or until the cabbage is tender.
8. Season with salt and freshly ground black pepper to taste before serving.

Kielbasa and Cabbage Stew boasts a delightful contrast of textures, from the tender cabbage to the slightly crisp carrots, all enveloped in a smoky, savory broth. Serve it with a slice of crusty bread to soak up every last drop of flavor, or atop a bed of creamy mashed potatoes for an extra comforting meal.

Kielbasa Cabbage Rolls

Delightfully hearty and brimming with rustic charm, Kielbasa Cabbage Rolls are a testament to the comforting embrace of Eastern European cuisine, reimagined with a modern twist. This dish marries the smoky depth of kielbasa with the tender sweetness of cabbage, creating a symphony of flavors that’s both nourishing and indulgent.

Ingredients

• 1 large head of green cabbage, with crisp, vibrant leaves
• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 2 cups cooked long-grain white rice, fluffy and slightly sticky
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced to a fragrant paste
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, for a clean, sharp taste
• 1 cup homemade or high-quality store-bought tomato sauce, rich and velvety

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly even bake.
2. Bring a large pot of salted water to a rolling boil. Carefully submerge the whole cabbage head for 3 minutes, just until the leaves are pliable. Tip: Use tongs to gently peel off 12 large leaves, then set aside to cool.
3. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
4. Combine the sautéed onion and garlic with the cooked rice, kielbasa, black pepper, and sea salt in a large bowl, mixing thoroughly to distribute the flavors evenly.
5. Place a heaping 1/4 cup of the filling onto each cabbage leaf, then fold the sides inward and roll tightly from the stem end. Tip: Secure each roll with a toothpick if necessary to prevent unraveling during baking.
6. Arrange the rolls seam-side down in a baking dish, then pour the tomato sauce over the top, ensuring each roll is lightly coated.
7. Cover with foil and bake for 35 minutes, then uncover and bake for an additional 10 minutes to allow the sauce to thicken slightly. Tip: For a golden finish, broil for the last 2 minutes, watching closely to avoid burning.

Kielbasa Cabbage Rolls emerge from the oven with a tantalizing aroma, the cabbage leaves tender yet resilient, enveloping the savory filling. Serve these rolls atop a dollop of sour cream or alongside a crisp, refreshing cucumber salad for a meal that’s as visually appealing as it is delicious.

Grilled Kielbasa with Cabbage Slaw

Kielbasa, with its smoky depth and hearty texture, meets its match in the crisp, refreshing contrast of a tangy cabbage slaw, creating a dish that’s as vibrant in flavor as it is in color. This grilled kielbasa with cabbage slaw is a celebration of simple ingredients transformed into something extraordinary, perfect for those warm evenings when only the grill will do.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch thick rounds
• 2 cups shredded green cabbage, crisp and fresh
• 1/2 cup shredded purple cabbage, for a pop of color
• 1/4 cup mayonnaise, creamy and rich
• 2 tbsp apple cider vinegar, with a bright acidity
• 1 tbsp honey, for a touch of sweetness
• 1 tsp Dijon mustard, with a sharp tang
• 1/2 tsp celery seed, for an earthy note
• Salt and freshly ground black pepper, to season
• 2 tbsp extra virgin olive oil, for grilling

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F to ensure even cooking without charring.
2. In a large bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, and celery seed until smooth. Season with salt and freshly ground black pepper to taste.
3. Add the shredded green and purple cabbage to the bowl with the dressing. Toss until the cabbage is evenly coated. Set aside to allow the flavors to meld.
4. Brush the kielbasa slices lightly with extra virgin olive oil to prevent sticking and promote a beautiful grill mark.
5. Place the kielbasa slices on the preheated grill. Cook for 3-4 minutes per side, or until they develop a golden-brown crust and are heated through.
6. Remove the kielbasa from the grill and let it rest for a couple of minutes to redistribute the juices.
7. Serve the grilled kielbasa warm, topped with a generous heap of the cabbage slaw.

Zesty and satisfying, the grilled kielbasa offers a smoky richness that pairs beautifully with the slaw’s crisp texture and tangy dressing. For an extra layer of flavor, consider serving this dish with a side of crusty bread to soak up any remaining dressing.

Kielbasa Cabbage and Potato Bake

Delightfully hearty and brimming with rustic charm, this Kielbasa Cabbage and Potato Bake is a one-dish wonder that marries the smoky depth of kielbasa with the sweet, tender notes of caramelized cabbage and golden potatoes. Perfect for a cozy family dinner or an elegant potluck offering, it’s a testament to the beauty of simple ingredients transformed through slow roasting.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 1 large head green cabbage, cored and roughly chopped
• 2 lbs Yukon Gold potatoes, scrubbed and diced into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tsp smoked paprika
• 1/2 cup chicken stock, preferably homemade

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a large mixing bowl, toss the diced potatoes and chopped cabbage with olive oil, black pepper, sea salt, and smoked paprika until evenly coated.
3. Spread the vegetable mixture in a single layer on a large, rimmed baking sheet, creating space for the kielbasa to be added later.
4. Roast in the preheated oven for 25 minutes, or until the potatoes begin to soften and the cabbage starts to caramelize at the edges.
5. Remove the baking sheet from the oven and nestle the kielbasa rounds among the vegetables. Pour the chicken stock evenly over the top to add moisture and depth of flavor.
6. Return the baking sheet to the oven and continue roasting for another 20 minutes, or until the kielbasa is heated through and the potatoes are fork-tender.
7. For a final touch of color and crispness, broil on high for 2-3 minutes, watching closely to prevent burning.

Flavors meld beautifully in this dish, with the kielbasa lending its smoky richness to the sweet cabbage and buttery potatoes. Serve it straight from the oven in a rustic ceramic dish for a presentation that’s as inviting as its aroma, or pair with a crisp green salad to balance the heartiness.

Kielbasa and Cabbage Pasta

Zesty and comforting, this Kielbasa and Cabbage Pasta blends the smoky depth of kielbasa with the sweet, tender notes of caramelized cabbage, all tossed with al dente pasta for a dish that’s as satisfying as it is elegant.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 1 small head green cabbage, thinly sliced
• 1 lb fusilli pasta, with ridges to hold the sauce
• 3 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 10 minutes. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced kielbasa and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add the minced garlic and crushed red pepper flakes to the skillet with the kielbasa, cooking for 1 minute until fragrant.
4. Increase the heat to medium-high and add the thinly sliced cabbage to the skillet. Cook, stirring occasionally, until the cabbage is tender and begins to caramelize, about 10 minutes.
5. Add the drained pasta to the skillet with the kielbasa and cabbage. Toss to combine, adding reserved pasta water as needed to loosen the mixture.
6. Remove from heat and stir in the freshly grated Parmesan cheese until melted and evenly distributed.

Finished with a sprinkle of extra Parmesan, this dish offers a delightful contrast of textures—from the crisp edges of the kielbasa to the silky strands of pasta. For an extra touch of elegance, serve it in warmed bowls with a side of crusty bread to soak up the savory juices.

Kielbasa Cabbage and Apple Salad

Savory and sweet harmonize beautifully in this Kielbasa Cabbage and Apple Salad, a dish that promises a delightful crunch and a burst of flavors with every bite. Perfect for those seeking a hearty yet refreshing meal, this salad is a testament to the art of balancing textures and tastes.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 4 cups shredded green cabbage, crisp and fresh
• 2 medium apples, crisp and sweet, thinly sliced
• 1/4 cup rich extra virgin olive oil
• 2 tbsp apple cider vinegar, tangy and bright
• 1 tbsp honey, smooth and golden
• 1 tsp Dijon mustard, sharp and flavorful
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, coarse and mineral-rich

Instructions

1. Heat a large skillet over medium heat and add the sliced kielbasa. Cook for 5-7 minutes, turning occasionally, until the kielbasa is golden brown and slightly crispy on the edges.
2. While the kielbasa cooks, in a large mixing bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, black pepper, and sea salt until the dressing is emulsified.
3. Add the shredded cabbage and sliced apples to the bowl with the dressing. Toss gently to ensure all the cabbage and apples are evenly coated.
4. Once the kielbasa is cooked, let it cool for 2 minutes before adding it to the salad. This prevents the heat from wilting the cabbage too much.
5. Give the salad one final toss to combine all the ingredients evenly. Taste and adjust the seasoning if necessary, though the balance of sweet, tangy, and savory should be just right.

With its crisp cabbage, tender kielbasa, and sweet apples, this salad offers a symphony of textures and flavors. Serve it as a standalone lunch or as a vibrant side dish at your next gathering to impress with its colorful presentation and depth of taste.

Kielbasa Cabbage and Bean Soup

Comforting and hearty, this Kielbasa Cabbage and Bean Soup is a symphony of flavors, blending the smokiness of kielbasa with the earthy sweetness of cabbage and the creamy texture of beans, all simmered to perfection in a savory broth.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound smoked kielbasa, sliced into 1/2-inch rounds
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 medium head green cabbage, cored and chopped into bite-sized pieces
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups low-sodium chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon finely ground black pepper
• 1 bay leaf
• 1 teaspoon smoked paprika
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the kielbasa slices and cook until lightly browned on both sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Stir in the chopped cabbage and cook for an additional 5 minutes, until it begins to wilt.
5. Pour in the chicken broth, then add the cannellini beans, black pepper, bay leaf, and smoked paprika. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
7. Return the kielbasa to the pot and simmer uncovered for another 10 minutes. Taste and adjust salt as needed.
8. Remove the bay leaf before serving.

This soup boasts a delightful contrast of textures, from the tender cabbage and beans to the juicy kielbasa. The smoky undertones paired with the sweetness of the vegetables create a deeply satisfying bowl. Try serving it with a slice of crusty bread for dipping, or garnish with a sprinkle of fresh parsley for a pop of color.

Kielbasa and Cabbage Pierogi

Fusing the hearty flavors of Eastern Europe with a touch of American flair, this Kielbasa and Cabbage Pierogi recipe is a comforting dish that promises to delight the senses with its rich, savory notes and tender, doughy embrace.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup warm water, to create a pliable dough
• 1 large egg, farm-fresh for richness
• 1/2 tsp salt, finely ground to enhance flavors
• 1 tbsp unsalted butter, melted for a silky dough
• 1/2 lb kielbasa, sliced into 1/4-inch rounds for even cooking
• 2 cups green cabbage, thinly sliced for a delicate texture
• 1 medium onion, finely diced for sweetness
• 2 tbsp rich extra virgin olive oil, for sautéing
• 1/2 tsp freshly ground black pepper, for a subtle kick

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, warm water, farm-fresh egg, finely ground salt, and melted unsalted butter. Knead until a smooth, elastic dough forms, about 5 minutes. Tip: Let the dough rest under a damp cloth for 30 minutes to relax the gluten.
2. While the dough rests, heat the rich extra virgin olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent, about 3 minutes.
3. Add the thinly sliced green cabbage and sliced kielbasa to the skillet. Cook until the cabbage is tender and the kielbasa is lightly browned, about 10 minutes. Season with freshly ground black pepper.
4. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 3-inch circles using a round cutter.
5. Place a teaspoon of the kielbasa and cabbage mixture in the center of each dough circle. Fold over to form a half-moon shape, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
6. Bring a large pot of salted water to a boil. Cook the pierogi in batches until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.
7. For a crispy exterior, heat a tablespoon of unsalted butter in a skillet over medium heat. Pan-fry the boiled pierogi until golden brown on both sides, about 2 minutes per side. Tip: Serve immediately for the best texture.

Velvety dough encases a flavorful filling of smoky kielbasa and sweet cabbage, creating a dish that’s both comforting and sophisticated. Serve these pierogi with a dollop of sour cream and a sprinkle of fresh dill for an extra layer of flavor.

Kielbasa Cabbage and Onion Pizza

Marvel at the fusion of rustic charm and gourmet flair with this Kielbasa Cabbage and Onion Pizza, a dish that promises to delight the palate with its harmonious blend of smoky, sweet, and savory notes.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, preferably whole wheat for a nutty flavor)
• 1/2 cup rich tomato sauce (slow-simmered with garlic and herbs)
• 1 cup shredded mozzarella cheese (creamy and mild)
• 1/2 cup sliced kielbasa sausage (smoky and perfectly seasoned)
• 1 cup thinly sliced green cabbage (crisp and slightly sweet)
• 1/2 cup thinly sliced yellow onion (caramelized to golden perfection)
• 2 tbsp extra virgin olive oil (fruity and robust)
• 1 tsp finely ground black pepper (aromatic and pungent)

Instructions

1. Preheat your oven to 425°F (218°C) to ensure a crisp crust.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, aiming for an even thickness to avoid uneven cooking.
3. Brush the dough lightly with 1 tbsp of extra virgin olive oil, which will help create a golden, flavorful crust.
4. Spread the rich tomato sauce evenly over the dough, leaving a small border for the crust.
5. Sprinkle the shredded mozzarella cheese over the sauce, covering it completely for a melty, gooey base.
6. Arrange the sliced kielbasa, green cabbage, and caramelized onions atop the cheese, distributing them evenly for a balanced bite.
7. Drizzle the remaining 1 tbsp of extra virgin olive oil over the toppings and sprinkle with finely ground black pepper.
8. Bake in the preheated oven for 15-18 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Let the pizza cool for 2-3 minutes before slicing, allowing the cheese to set slightly for cleaner cuts.

This pizza boasts a delightful contrast of textures, from the crisp crust to the tender cabbage and chewy kielbasa. The smoky sausage pairs beautifully with the sweetness of the onions and the slight bitterness of the cabbage, creating a complex flavor profile. Serve it with a side of arugula salad dressed in lemon vinaigrette to complement the richness of the pizza.

Kielbasa Cabbage and Carrot Stir Fry

Lusciously simple yet profoundly flavorful, this Kielbasa Cabbage and Carrot Stir Fry marries the smoky depth of kielbasa with the sweet crunch of fresh vegetables, creating a dish that’s as nourishing as it is delightful.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 2 cups green cabbage, thinly sliced
• 1 cup carrots, julienned
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp apple cider vinegar

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the sliced kielbasa to the skillet, arranging in a single layer. Cook until golden brown on both sides, approximately 3 minutes per side. Tip: Avoid overcrowding the skillet to ensure each piece gets perfectly caramelized.
3. Introduce the julienned carrots to the skillet, stirring occasionally, until they begin to soften, about 4 minutes.
4. Add the thinly sliced cabbage, sea salt, and black pepper, tossing to combine. Cook until the cabbage is wilted but still vibrant, about 5 minutes. Tip: A splash of water can help steam the vegetables if they start to stick.
5. Drizzle the apple cider vinegar over the stir fry, stirring well to incorporate. Cook for an additional 1 minute to allow the flavors to meld. Tip: The vinegar adds a bright acidity that balances the dish’s richness.

Delightfully textured with a harmonious blend of smoky, sweet, and tangy notes, this stir fry shines when served over a bed of fluffy quinoa or alongside crusty artisan bread for soaking up the delicious juices.

Kielbasa and Cabbage Dumplings

Zesty and comforting, these Kielbasa and Cabbage Dumplings blend the hearty flavors of smoked sausage with the subtle sweetness of caramelized cabbage, all wrapped in a tender, homemade dough. Perfect for a cozy dinner, they’re a testament to the art of simple, yet sophisticated, home cooking.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon fine sea salt
• 1/2 cup warm water, just above body temperature
• 1 tablespoon rich extra virgin olive oil
• 1/2 pound smoked kielbasa, finely diced
• 2 cups green cabbage, thinly sliced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the sifted flour and sea salt. Gradually add the warm water and olive oil, stirring until a dough forms. Knead on a floured surface for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
2. While the dough rests, melt the butter in a large skillet over medium heat. Add the diced kielbasa, cooking until lightly browned, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the chopped onion and minced garlic to the skillet, sautéing until translucent, about 3 minutes. Stir in the sliced cabbage and black pepper, cooking until the cabbage is tender and slightly caramelized, about 10 minutes. Remove from heat and let cool slightly.
4. Divide the dough into 20 equal pieces. Roll each piece into a thin circle, about 3 inches in diameter. Place a teaspoon of the kielbasa and cabbage mixture in the center of each circle. Fold the dough over the filling, pressing the edges to seal. Tip: Use a bit of water on the edges to help them stick together.
5. Bring a large pot of salted water to a boil. Gently drop the dumplings in batches into the boiling water, cooking until they float to the surface, about 3-4 minutes. Remove with a slotted spoon. Tip: Avoid overcrowding the pot to ensure even cooking.

Perfectly balanced, these dumplings offer a delightful contrast between the crispy exterior and the juicy, flavorful filling. Serve them with a dollop of sour cream or a drizzle of melted butter for an extra layer of richness.

Kielbasa Cabbage and Mushroom Skillet

Few dishes embody the heartiness and simplicity of home cooking quite like this skillet masterpiece, where smoky kielbasa, tender cabbage, and earthy mushrooms come together in a symphony of flavors.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 2 cups green cabbage, thinly sliced
• 1 cup cremini mushrooms, sliced
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup chicken stock, low-sodium

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced kielbasa to the skillet, cooking until lightly browned on both sides, approximately 3 minutes per side. Remove and set aside.
3. In the same skillet, add the diced onion, cooking until translucent, about 4 minutes, stirring occasionally to prevent burning.
4. Introduce the minced garlic to the skillet, sautéing for 30 seconds until fragrant, ensuring it doesn’t brown.
5. Add the sliced cremini mushrooms, cooking until they release their moisture and begin to brown, roughly 5 minutes.
6. Stir in the thinly sliced cabbage, sea salt, and black pepper, cooking until the cabbage wilts slightly, about 4 minutes.
7. Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet for added flavor.
8. Return the kielbasa to the skillet, stirring to combine all ingredients. Cover and simmer for 10 minutes to meld the flavors.
9. Uncover and cook for an additional 2 minutes to reduce any remaining liquid, ensuring the dish isn’t watery.

Delight in the harmonious blend of smoky, savory, and slightly sweet flavors, with textures ranging from the crisp-tender cabbage to the juicy mushrooms and hearty kielbasa. Serve atop a bed of creamy polenta or with crusty bread to soak up the delicious juices.

Kielbasa and Cabbage Quiche

Perfectly blending the hearty flavors of kielbasa with the subtle sweetness of cabbage, this quiche is a delightful twist on a classic dish, offering a comforting yet sophisticated option for any meal.

Ingredients

• 1 pre-made pie crust, chilled and flaky
• 1 cup kielbasa, sliced into thin rounds and lightly browned
• 2 cups green cabbage, thinly sliced and sautéed until tender
• 4 large farm-fresh eggs, beaten
• 1 cup heavy cream, rich and velvety
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt, for a clean, balanced flavor

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked quiche.
2. Gently press the chilled pie crust into a 9-inch pie dish, trimming any excess edges for a neat appearance.
3. Layer the lightly browned kielbasa rounds and sautéed cabbage evenly over the pie crust.
4. In a mixing bowl, whisk together the beaten eggs, heavy cream, grated cheddar cheese, black pepper, and sea salt until fully combined.
5. Carefully pour the egg mixture over the kielbasa and cabbage, ensuring it spreads evenly to the edges.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
7. Allow the quiche to cool for 10 minutes before slicing, letting the flavors meld beautifully.

Yield a quiche with a creamy interior and a crisp, buttery crust, the kielbasa adds a smoky depth while the cabbage brings a light, sweet contrast. Serve warm with a side of mixed greens for a complete meal that’s as visually appealing as it is delicious.

Kielbasa Cabbage and Bacon Hash

Rustic yet refined, this Kielbasa Cabbage and Bacon Hash brings together the smoky depth of kielbasa, the sweet crunch of caramelized cabbage, and the irresistible savoriness of crispy bacon, all harmonized in a single skillet for a dish that’s as comforting as it is sophisticated.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 4 slices thick-cut bacon, chopped into 1-inch pieces
• 1 medium head green cabbage, cored and thinly sliced
• 1 large yellow onion, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar

Instructions

1. Heat a large skillet over medium heat and add the chopped bacon. Cook until the bacon is crispy and the fat has rendered, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the skillet.
2. Add the sliced kielbasa to the skillet and cook until lightly browned on both sides, about 3-4 minutes per side. Remove the kielbasa and set aside with the bacon.
3. In the same skillet, add the extra virgin olive oil, then the thinly sliced onion. Cook until the onion is soft and translucent, about 5 minutes, stirring occasionally.
4. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Increase the heat to medium-high and add the thinly sliced cabbage, sea salt, and black pepper. Cook, stirring occasionally, until the cabbage is wilted and begins to caramelize, about 10-12 minutes.
6. Return the bacon and kielbasa to the skillet, add the apple cider vinegar, and stir to combine. Cook for an additional 2-3 minutes to allow the flavors to meld.

Mouthwatering and hearty, this hash boasts a delightful contrast of textures—from the crisp bacon to the tender cabbage—and a complex flavor profile that’s both smoky and slightly sweet. Serve it topped with a fried egg for a breakfast twist or alongside crusty bread to soak up the savory juices.

Kielbasa and Cabbage Stuffed Peppers

Yearning for a dish that marries comfort with sophistication? These Kielbasa and Cabbage Stuffed Peppers are a vibrant twist on a classic, offering a hearty yet refined meal that’s perfect for any occasion.

Ingredients

• 4 large bell peppers, preferably a mix of red and green for color
• 1 tablespoon rich extra virgin olive oil
• 1 pound smoked kielbasa, sliced into 1/2-inch pieces
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups finely shredded green cabbage
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1 cup cooked long-grain white rice
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the prepared baking dish.
3. In a large skillet over medium heat, warm the olive oil. Add the kielbasa and cook until lightly browned, about 5 minutes.
4. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
5. Stir in the shredded cabbage, black pepper, and sea salt. Cook until the cabbage is wilted, about 5 minutes.
6. Remove the skillet from heat and fold in the cooked rice and half of the chopped parsley.
7. Spoon the kielbasa and cabbage mixture into the prepared bell peppers, packing lightly.
8. Sprinkle the shredded cheddar cheese over the top of each stuffed pepper.
9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
10. Garnish with the remaining fresh parsley before serving.

Remarkably tender peppers give way to a smoky, savory filling, with the cabbage adding a delightful crunch. Serve these atop a bed of arugula for a peppery contrast or alongside a dollop of sour cream to complement the rich flavors.

Kielbasa Cabbage and Lentil Stew

Savory and satisfying, this Kielbasa Cabbage and Lentil Stew is a hearty embrace of flavors, perfect for those evenings when only a bowl of comfort will do. Its rustic charm is matched by a depth of taste that belies its simple preparation, making it a standout dish for any season.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound smoked kielbasa, sliced into 1/2-inch rounds
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups finely shredded green cabbage
• 1 cup dried green lentils, rinsed and picked over
• 4 cups low-sodium chicken stock
• 1 teaspoon finely ground black pepper
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the kielbasa slices and cook until lightly browned on both sides, approximately 3 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the shredded cabbage, stirring to combine, and cook until slightly wilted, about 3 minutes.
6. Pour in the rinsed lentils, chicken stock, black pepper, smoked paprika, and bay leaf. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
8. Return the kielbasa to the pot and simmer uncovered for an additional 5 minutes to heat through.
9. Remove the bay leaf and discard. Taste and adjust seasoning if necessary.
10. Garnish with chopped fresh parsley before serving.

Perfectly balanced, this stew offers a delightful contrast between the smoky kielbasa and the earthy lentils, with the cabbage adding a subtle sweetness. Serve it with a crusty loaf of bread to soak up the flavorful broth, or over a bed of creamy mashed potatoes for an extra comforting meal.

Kielbasa and Cabbage Tacos

Fusing the hearty flavors of Eastern Europe with the vibrant spirit of Mexican street food, these Kielbasa and Cabbage Tacos are a delightful twist on traditional taco night. Perfectly seared kielbasa meets tender, caramelized cabbage, all wrapped in warm, soft tortillas for a meal that’s both comforting and exciting.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 2 tbsp rich extra virgin olive oil
• 4 cups thinly sliced green cabbage
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 8 small flour tortillas, warmed
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the kielbasa slices to the skillet, arranging them in a single layer. Cook until deeply browned on both sides, about 3 minutes per side. Remove and set aside on a plate.
3. In the same skillet, add the sliced onion and cabbage. Cook, stirring occasionally, until the vegetables are soft and slightly caramelized, about 10 minutes.
4. Stir in the minced garlic, black pepper, and sea salt. Cook for an additional 1 minute until fragrant.
5. Return the kielbasa to the skillet, tossing to combine with the cabbage mixture. Cook for another 2 minutes to heat through.
6. Warm the flour tortillas according to package instructions, keeping them pliable for folding.
7. Divide the kielbasa and cabbage mixture evenly among the tortillas. Garnish with fresh cilantro and serve with lime wedges on the side.

Offering a satisfying crunch from the cabbage and a smoky depth from the kielbasa, these tacos are a harmonious blend of textures and flavors. Serve them with a drizzle of crema or a sprinkle of crumbled queso fresco for an extra layer of richness.

Kielbasa Cabbage and Cheese Casserole

Flavorful and comforting, this Kielbasa Cabbage and Cheese Casserole is a harmonious blend of smoky, savory, and creamy elements, perfect for a cozy family dinner or an elegant potluck offering.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 4 cups green cabbage, thinly sliced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, finely grated
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
2. In a large skillet over medium heat, warm the olive oil and butter until the butter is fully melted.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent and fragrant, about 5 minutes.
4. Stir in the sliced kielbasa and cook until lightly browned, approximately 5 minutes, stirring occasionally.
5. Add the thinly sliced cabbage to the skillet, sprinkling with smoked paprika, black pepper, and sea salt. Cook until the cabbage is wilted but still crisp, about 8 minutes.
6. Pour the heavy cream over the cabbage and kielbasa mixture, stirring gently to combine. Simmer for 3 minutes to allow the flavors to meld.
7. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the top with grated cheddar and Parmesan cheeses.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
9. Let the casserole rest for 5 minutes before serving to allow the flavors to settle.

Golden and inviting, this casserole boasts a delightful contrast between the creamy cheese topping and the tender, smoky filling. Serve it alongside a crisp green salad or crusty artisan bread for a complete meal that’s sure to impress.

Conclusion

Hungry for something hearty and satisfying? Our roundup of 23 Delicious Kielbasa and Cabbage Recipes offers a treasure trove of flavors perfect for any occasion. Whether you’re craving comfort food or a quick weeknight meal, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!

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