Table of Contents
  1. Are you ready for a perfect weeknight fall recipe?
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. Other weeknight dinner recipes you'll love.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Kielbasa with Cabbage & Apples Recipe

In the fall, there’s nothing better than the classic combination of cabbage and apples. In this easy-to-make recipe, kielbasa is cooked right alongside everything else to make for an entire meal. Serve this up on a cool fall evening, and everyone will be super happy!

Are you ready for a perfect weeknight fall recipe?

Some nights are simply about getting food on the table. Time is of the essence during the week, and some days, we need quick and easy food that’s still satisfying. As autumn approaches, the cooler evenings become dark earlier, and warmer flavors are an easy switch.

Enter this cabbage and kielbasa recipe. Cabbage is a terrific seasonal vegetable. The heads grow best in cooler weather and have both a spring and fall growing season. Savoy cabbage, particularly, has crinkly leaves and retains a good texture once cooked. A few spices add a little zest, and along with apple cider vinegar, create a sweet and sour cabbage.

For a meal, kielbasa is roasted on top of the cabbage. The smoky sausage has a big flavor impact that pairs well with cabbage and apple. The two are a perfect pairing for a weeknight meal that is not lacking in flavor.

White plate with slices of cooked kielbasa with a helping of cabbage and apple on side.

Everything you’ll need to make this recipe.

The ingredients in this recipe are truly based on the idea of what’s ready in the fall. For most, that means cabbage, apples, and some type of sausage. In this recipe, all three of those items come into play, with a few additional spices. Here are some of the important ingredients:

  • Kielbasa is a smoked sausage, usually formed into horseshoe-shaped logs. Since it’s smoked, it’s already cooked and simply takes some browning to add more flavor. This smokiness blends seamlessly with cabbage.
  • Cabbage can be cooked and still maintain a crisp-tender texture. Choose any cabbage you can easily find. If you need a recommendation, Savoy cabbage maintains the best texture.
  • Apple is an easy way to add some sweetness to the cabbage but in a seasonal way. Any apple that’s perfect for eating will be great in this recipe.
  • Mustard seed has a subtle flavor. Once cooked, the seeds become soft and almost sweet.
  • Caraway seed is traditional in German sauerkraut and gives a deeper, more seasonal flavor.
Marble surface holding all the ingredients needed to make cabbage with kielbasa including cabbage, apple, spices, salt, pepper, butter, onion, and kielbasa.

Here’s how to make this recipe.

The process of making this meal is very simple, and the best part is that it’s all made in one skillet. Even the browning at the end can be done in an oven-safe skillet. Here is how to make this recipe:

  1. Brown the kielbasa. Make small slices in the kielbasa, approximately every inch, making sure not to slice all the way through. This will provide some additional surface area for browning while keeping the kielbasa one long piece. To a warm oven-safe skillet, add the kielbasa. After three to four minutes, flip the kielbasa to brown on the other side. Once browned slightly, remove the kielbasa from the skillet and set it aside.
  1. Brown the onions. Place the butter in the skillet that was used to brown the kielbasa and allow it to melt. Slice the onion, cutting with the grain. Place the onion in the skillet with the melted butter and allow them to brown. Once slightly browned, add in the salt, black pepper, mustard seed, caraway seed, and Dijon mustard. Stir in the spices and allow the onions to continue to brown.
  1. Add the cabbage. Roughly slice up the cabbage into thin strips. Add the sliced cabbage to the onion mixture on the stove. Allow the cabbage to wilt slightly in the heat.
  1. Add the vinegar and apple. To the slightly wilted cabbage, add the apple cider vinegar. Then slice up the apple into small slices and add right on top of the cabbage. Place a lid over the top of the skillet to trap in the heat and cause the cabbage and apples to steam. Stir the mixture a few times to ensure none of the cabbage is getting burnt along the bottom of the skillet.
  1. Add the kielbasa and cook. Once the cabbage and apples have steamed for six to eight minutes, remove the lid, and add the kielbasa right on top. Nestle it into the middle of the cabbage and place the entire skillet in the 400°F oven to cook for 12 to 15 minutes. Once cooked, remove the skillet and serve immediately.

These pro tips will make this recipe a success.

  • When browning the onions, you do not need to caramelize them, which would take more time. Simply brown them so they have a nice amount of color with a bit of char here and there.
  • To prevent the apple from getting brown, do not slice it until you are ready to add it to the wilted cabbage. Additionally, to prevent it from getting too mushy, make sure to add the apple at the same time as the apple cider vinegar and kielbasa, right before the whole dish goes into the oven.
  • Use Savoy cabbage for better texture once cooked. The end result will be a tender-crisp quality that’s more appetizing to eat.
Black cast iron skillet with cooked cabbage and slices of apple topped with browned kielbasa.
After cooking, the cabbage has a wilted texture, which is exactly how it should be in this recipe. It will be tender and crisp and will pair perfectly with the kielbasa.

Frequently asked questions about this recipe.

Does any type of cabbage work for this recipe, or is there a type that would be the best?

Yes, any type of cabbage can be used in the recipe. Savoy cabbage stays crisp with cooking, so if not using that variety, adjust the cooking time and check the cabbage to ensure it does not become overcooked.

Does this recipe have to be made in a cast iron skillet?

No, but the skillet does need to be oven-proof. Do not use a nonstick skillet. If you do not have a skillet, you can also you a Dutch oven to brown the cabbage and finish baking the entire dish.

Does the kielbasa have to be left as one long piece, or can it be sliced up before browning?

The kielbasa can be cut into small pieces or however many pieces one likes. There is no right or wrong to preparing the kielbasa.

Watch how to make this recipe.

More dinner recipes to try

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Large black cast iron skillet filled with cooked cabbage and apple with browned piece of sliced kielbasa on top all on marble surface.

Kielbasa with Cabbage & Apples

4.86 from 7 votes
In the fall, there's nothing better than the classic combination of cabbage and apples. In this easy-to-make recipe, kielbasa is cooked right alongside everything else to make for an entire meal. Serve this up on a cool fall evening, and everyone will be super happy!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 4 servings

Ingredients

  • 1 link (about 13 oz) kielbasa
  • 1 ½ tbsp butter
  • 1 medium onion sliced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 ½ tsp mustard seed
  • 1 tsp caraway seed
  • 2 tsp Dijon mustard
  • 1 ½ lb cabbage sliced (about ½ large head)
  • cup apple cider vinegar
  • 1 apple

Instructions
 

  • Preheat the oven to 400°F. Heat a 12-inch skillet over medium heat.
  • Cut 10 to 12 cuts crossways ¾ of the way through the kielbasa. Once heated, add the kielbasa to the skillet. Allow the meat to brown, flipping once, 3-4 minutes per side. Once browned, remove the kielbasa from the skillet.
    1 link (about 13 oz) kielbasa
  • Add the butter to the skillet and the sliced onion. Cook the onion slices over medium heat until they are beginning to brown, 4-6 minutes. Add the salt, black pepper, mustard seed, caraway seed, and Dijon mustard. Stir to combine with the onions. Add the sliced cabbage. Stir in the cabbage and allow it to wilt for 4-6 minutes.
    1 ½ tbsp butter, 1 medium onion, 1 tsp salt, ½ tsp black pepper, 1 ½ tsp mustard seed, 1 tsp caraway seed, 2 tsp Dijon mustard, 1 ½ lb cabbage
  • Once the cabbage has steamed, remove the lid and add the apple cider vinegar and sliced apple on top. Cover the mixture and steam for 6-8 minutes.
    ⅓ cup apple cider vinegar, 1 apple
  • Place the browned kielbasa over the cabbage and apples. Set the skillet in the oven and roast until the kielbasa is deep brown and the apples have softened,12-15 minutes.

Notes

  • When browning the onions, you do not need to caramelize them, which would take more time. Simply brown them so they have a nice amount of color with a bit of char here and there.
  • To prevent the apple from getting brown, do not slice it until you are ready to add it to the wilted cabbage. Additionally, to prevent it from getting too mushy, make sure to add the apple at the same time as the apple cider vinegar and kielbasa, right before the whole dish goes into the oven.
  • Use Savoy cabbage for better texture once cooked. The end result will be a tender-crisp quality that’s more appetizing to eat.

Nutrition

Serving: 1serving | Calories: 347kcal
Course Dinner
Cuisine American
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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5 Comments

  1. 5 stars
    Excellent recipe! Great flavoring – similar to the German recipe of potatoes and cabbage. Our family loved this meal! Thanks for sharing.

  2. 5 stars
    I’m a huge fan of cabbage and kielbasa! Made the recipe I had to do some tweeking because I only had purple onion and no butter so I used a little oil . Also only white vinegar so I added just a little more stoned ground mustard. No mustard seeds. Still turned out amazing.

  3. 5 stars
    Made this for dinner. Followed the recipe exactly and it was absolutely delicious. Perfectly balanced flavors. I will definitely add this to my recipe collection to make every fall.