20 Minute Kielbasa Cabbage Potato Skillet
I swear there’s something about the smell of onions and frying kielbasa that makes the whole house feel like a Sunday supper even on a Tuesday (no idea why, but I’ll take it). Quick, salty, cozy — this skillet is the kind of meal that shows up when you want something honest and fast, and it plays nicely with a warm slice of bread from the oven or, if you’re like me, the loaf I grabbed from the bakery off Route 11 last week.
Small note: if the potatoes are a touch browned, I consider that a victory.
Why this skillet sings — quick, rustic comfort
- One-pan dinner: everything gets cozy together so flavors mingle.
- Cabbage keeps it light while potatoes add that homey heft (and forgiveness — they forgive slightly overcooking).
- Kielbasa brings smoky, savory oomph without fuss — a shortcut to serious flavor.
- Ready in twenty minutes, which is basically magic when you’ve been gone all day.
A tiny kitchen moment (real and simple)
I once stirred this up after choir practice with sticky fingers and no plan, and folks still declared it “best thing since sliced bread” — which I took as high praise. It’s the kind of dish that forgives improvisation.
What you’ll need (grab these before you start)
- 1 pound potatoes, peeled and chopped into 1/2-inch pieces
- 1/2-1 teaspoon kosher salt (adjust to taste)
- 1 pound kielbasa, sliced
- 4 cups chopped cabbage
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
If you love sausage-and-potato combos, you’ll enjoy how this differs from a glazed sausage dish like glazed sausage and potatoes — same comfort, different mood.
How to make it in 20 minutes (no drama, just do this)
- Heat the olive oil in a large skillet over medium heat.
- Add the potatoes and cook for about 5-7 minutes, stirring occasionally.
- Add the kielbasa to the skillet and cook for an additional 5 minutes.
- Stir in the cabbage, salt, pepper, and garlic powder.
- Cook until the cabbage is wilted and the potatoes are tender, about 5-10 minutes.
- Serve warm.
A quick pro tip tucked here: if you want a crispier edge, press down gently with a spatula for the last minute (and if you’ve got time, check out a different potato idea like the crispy balsamic-thyme potato torte for a fancier side).
Quick converter for the busy cook
Need to scale cups or ounces? This handy converter will save you a little head-scratching.
One little note from me
If your cabbage seems shy on flavor, splash a teaspoon of apple cider vinegar at the end — it wakes things up without stealing the show. Also, don’t be scared to crank the heat at the end for a minute for those toasty browned bits (they’re the best part, really).
Hope you like it seasoned your way — maybe with a cold sweet tea or whatever helps you feel settled after a long day.
Common questions and quick answers
Yes — thaw and pat dry first, and reduce initial cook time slightly so they don’t fall apart.
Nope. Smoked sausage, andouille, or even thick-cut bratwurst can stand in just fine (flavor will vary).
Swap kielbasa for smoked tofu or a hearty mushroom mix and add a splash of soy for umami.
Keep in an airtight container in the fridge up to 4 days; reheat gently in a skillet to revive crisp edges.
Yes — use a larger skillet or divide between two pans so everything browns properly.
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Kielbasa and Cabbage Skillet
Ingredients
Method
- Heat the olive oil in a large skillet over medium heat.
- Add the potatoes and cook for about 5-7 minutes, stirring occasionally.
- Add the kielbasa to the skillet and cook for an additional 5 minutes.
- Stir in the cabbage, salt, pepper, and garlic powder.
- Cook until the cabbage is wilted and the potatoes are tender, about 5-10 minutes.
- Serve warm.
