Kielbasa with Cabbage & Apple

Kielbasa with Cabbage Ingredients

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, but make sure to check out my guide for how to select the best cooking apples.
• 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.

The full amount of each ingredient can be found in the recipe card below.

How to Make Kielbasa with Cabbage

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:

Step 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 3-4 minutes, flip the kielbasa to brown on the other side. Once browned slightly, remove the kielbasa from the skillet and set it aside.

Step 2: 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 it 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.

Step 3: 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.

Step 4: 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 it 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.

Step 5: 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 12-15 minutes. Once cooked, remove the skillet and serve immediately.

Recipe Tips

• 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 a better texture once cooked. The end result will be a tender-crisp quality that’s more appetizing to eat.

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• Brown butter spaghetti with bacon and asparagus
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