Kielbasa Cabbage Skillet
Spicy kielbasa sausage and plentiful cabbage and potatoes give this dish a pleasing Old World flair. My husband never liked cabbage before I made this, but now he does! —Romaine Wetzel, Ronks, Pennsylvania
Ingredients
- 1/2 pound smoked kielbasa or smoked Polish sausage, cut into 1/2-inch slices
- 2 tablespoons butter, divided
- 1/2 large head cabbage (2 pounds), coarsely chopped
- 1 medium onion, chopped
- 2 cans (8 ounces each) tomato sauce
- 1/4 cup sugar
- 1 tablespoon paprika
- 2 large potatoes, peeled and cubed
Reviews
This was pretty decent. My husband said it was one of the better ones. He and my daughter each had 2 helpings, so I guess it was ok. I didn't use the full amount of sugar, because I didn't want it too sweet. And, I did add garlic powder and some pepper. Will probably make again, because it was pretty easy.
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Doubled this recipe and altered it to suit my tastes. Couldn't find uncured Kielbasa, so I substituted hot Italian sausage. Also substituted riced cauliflower for the potatoes and Splenda for the sugar. Turned out very well!
Love this recipe. I am a huge cabbage lover so this hits the spot. Added some garlic powder and a cup of beef broth. I will add a can of tomato soup next time. Also I brown my potatoes before I put them in with the other ingredients to help soften them.
This is the second time I have made this. First time was OK and excited to make again. I only used 2 T. sugar because diabetic in family. There was too much paprika. A hint--steam the potatoes in the microwave to speed up the cooking time. Probably will not make again.
I was looking for a fast last minute dinner. This was really good and quick to make and this will be a keeper. The only change would be a little less paprika.
Made it for dinner. Added two cups of chicken stock. Thought it was delicious but will cut back on the sugar.
I have tried this receipe and it is great. I have experimented with this receipt and eliminated the tomatoe sauce and substituted grilled brats that I have cut up. I have also used this receipe with braised short ribs. I braised short ribs, removed added 1 cup dry red wine let alcohol bleed off, then added all the vegetables and sauted till tender, added remainig ingredients and the short ribs and slow baked at 375 for 4 hours depending how your stove operates. This has become our new down home meal. - JP in WY
Here is the way I make Kielbase and cabbage. Put I small head chopped cabbage and 4 sliced carrots and 2 potatoes cut up in pan with about 1 cup water. Cooked till vegetables are tender. Slice up sausage in about 1/2 inch thickness and brown on both sides. Put in pot with cabbage and simmer for about 20 min. Good served with corn bread.
What happened to the potatoes.? Sounds better with out the tomatoe sauce