Description
A hearty and flavorful Kielbasa Cabbage Potato Skillet featuring golden potatoes, savory kielbasa sausage, and tender green cabbage all cooked together in a single pan for a quick and satisfying Eastern European-inspired main course.
Ingredients
Scale
Meat and Sausage
- 14 oz kielbasa sausage, sliced into rounds
Vegetables
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 3 medium Yukon gold potatoes, diced
Spices and Seasonings
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper to taste
Oils and Liquids
- 2 tablespoons olive oil
- 2 tablespoons water or chicken broth
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the Potatoes: In a large skillet over medium heat, add 1 tablespoon of olive oil and the diced potatoes. Cook for about 10 minutes, stirring occasionally, until the potatoes are golden and fork-tender. Once cooked, remove them from the skillet and set aside.
- Brown the Kielbasa: In the same skillet, add the remaining tablespoon of olive oil and the sliced kielbasa. Cook for 4 to 5 minutes until the sausage is nicely browned. Remove the kielbasa and set aside with the potatoes.
- Sauté Onion and Garlic: Add the diced onion to the skillet and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Cabbage: Add the chopped cabbage to the skillet along with smoked paprika, dried thyme, salt, and black pepper. Pour in the water or chicken broth, cover the skillet, and cook for 5 to 6 minutes until the cabbage is tender.
- Combine All Ingredients: Return the browned kielbasa and cooked potatoes to the skillet, stirring to combine all ingredients evenly. Cook for an additional 2 to 3 minutes until everything is heated through.
- Garnish and Serve: Sprinkle chopped fresh parsley over the skillet if desired and serve hot for a delicious one-pan dinner.
Notes
- You can substitute Yukon gold potatoes with red potatoes or russets based on preference.
- For a tangy twist, add a splash of apple cider vinegar or Dijon mustard while cooking the cabbage.
