Kielbasa and Cabbage

Sweet Pea Living | Kielbasa and Cabbage | Paleo | Whole30

Whenever I think of home, I always think of my mom in the kitchen with a simmering pot of Kielbasa and Cabbage. I can practically smell the salty aromas of the sauteed kielbasa and savory flavors of garlic and onion wafting through the air. As a child, I loved sitting at the counter watching her cook this recipe. I would also occasionally snitch some cooked kielbasa while she wasn’t looking⧿I just couldn’t help myself!

Sweet Pea Living | Kielbasa and Cabbage | Whole30

This dish is one of my favorites because it has complex flavors from utterly simple ingredients. A little bit of sausage, chicken stock and inexpensive vegetables go far in this mouthwatering meal. I like to use Skinless Eckrich Polska Kielbasa (my mama raised me right), but feel free to pick a kielbasa based on your preferences. You will still enjoy the same great flavors!

Sweet Pea Living | Kielbasa and Cabbage | Whole30

I was in a real rush to put dinner on the table when I made this. Thankfully, prepping the kielbasa, cabbage, onions and potatoes took me less than 10 minutes and I was able to quickly get all the ingredients simmering while I knocked out some household chores. It was perfect for a day where I felt like I had run out of time!

Sweet Pea Living | Kielbasa and Cabbage | Whole30

I might be a little biased, but this recipe is positively fantastic. I encourage you to try it and let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! Enjoy!

Kielbasa and Cabbage


INGREDIENTS:

  • 28 ounces kielbasa (I use Skinless Eckrich Polska Kielbasa), sliced
  • 4 cups chicken stock
  • 2 cups water
  • 1 green cabbage head, cut into eighths
  • 1 red onion, cut into eighths
  • 1 pound red potatoes, each cut in half
  • 2 cups baby carrots
  • 1 head of garlic, peeled and whole
  • salt, to taste

GARNISHES:

  • mustard
  • sour cream

INSTRUCTIONS:

  1. In a large stock pot, cook sliced kielbasa over medium-high heat until browned on both sides.
  2. In the same pot, add chicken stock and water. Add cabbage, onion, red potatoes, baby carrots and garlic. Cover with lid and bring to a boil.
  3. Simmer until vegetables are tender, about 35-40 minutes. Serve with mustard and/or sour cream. Enjoy!

Yields: 6-8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Sweet Pea Living | Kielbasa and Cabbage | Paleo | Whole30

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