Smothered Cabbage with Kielbasa (Dutch Oven)

This smothered cabbage with kielbasa is one of those simple, old-fashioned meals that feels like it’s been around forever – because it basically has. If you grew up eating cabbage and sausage at home, this recipe will feel very familiar.

I grew up in a German household, and dishes like this were common – inexpensive, filling, and made with simple ingredients. Kielbasa gives it a Polish-inspired twist, and now that I live in the Midwest, it feels right at home here too.

It’s especially popular this time of year when cabbage is easy to find and often on sale, making it a great option for St Patrick’s Day if you’re looking for something easy that isn’t corned beef. Other cabbage recipes I love are this cabbage roll casserole and this kielbasa with sauerkraut.

Why I Love This Recipe

This smothered cabbage recipe uses just a handful of ingredients you can find anywhere, which makes it perfect for busy weeknights or last-minute meal planning.

Cooking everything in a Dutch oven gives the cabbage plenty of room to soften and cook down evenly without overflowing the pan.

The balance of kielbasa and cabbage keeps this dish hearty without being heavy, and it reheats well for leftovers. It's great comfort food!

It’s a flexible recipe that works year-round but feels especially fitting in late winter and early spring, including St Patrick’s Day.

Ingredients

1 (16 oz) kielbasa, sliced into rounds or half-moons
6–8 cups chopped green cabbage (about 1 small cabbage)
1 small onion, chopped into large pieces or thick slices
2 tablespoons butter or oil
½–1 teaspoon garlic powder
Salt and black pepper, to taste
Paprika, for garnish (regular or smoked – see note below)

Instructions

Step 1
Heat a large Dutch oven over medium heat. Add the butter or oil.

Step 2
Add the sliced kielbasa and cook for 4–5 minutes, stirring occasionally, until lightly browned. Remove the kielbasa to a plate and set aside.

Step 3
Add the chopped onion to the Dutch oven. Cook for 2–3 minutes, stirring, until it begins to soften.

Step 4
Add the chopped cabbage to the pot. Sprinkle with garlic powder, salt, and pepper. Stir gently – the cabbage will look like a lot at first.

Step 5
Cover and cook for 10–12 minutes, stirring once or twice, until the cabbage starts to soften and release its moisture.

Step 6
Return the kielbasa to the pot. Stir to combine, cover again, and cook for another 10–15 minutes, or until the cabbage is tender and everything is heated through.

Step 7
Taste and adjust seasoning as needed. Sprinkle paprika over the top just before serving.

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Tips for Success

Cabbage cooks down a lot, but starting with too much can throw off the balance. If your cabbage head is large, save half for another recipe.

You usually don’t need to add liquid – the cabbage releases plenty of moisture as it cooks.

Paprika Options

Regular paprika adds color and a mild, warm flavor.

Smoked paprika also works well, but it will add a noticeable smoky flavor. If you use smoked paprika, start light – a little goes a long way.

Storage and Reheating

Store leftover smothered cabbage with kielbasa in an airtight container in the refrigerator for up to 3–4 days.

To reheat, warm gently on the stovetop over medium-low heat or microwave in short intervals, stirring in between. If the cabbage has absorbed most of the liquid, add a small splash of water or broth when reheating.

Freezing is not recommended, as cooked cabbage becomes very soft and watery once thawed. But, I have done it!

FAQs

Other Cabbage and/or Kielbasa Meals

Printable Recipe