Smothered Cabbage with Kielbasa (Dutch Oven)
This easy smothered cabbage with kielbasa is a simple Dutch oven dinner made with cabbage, sausage, onion, and basic seasonings. A comforting, one-pot meal that’s perfect for weeknights or St Patrick’s Day.
Servings: 4 servings
Calories: 498Kcal
Ingredients
- 16 oz Kielbasa sliced in half moons - either regular or turkey can be used
- 1 medium cabbage roughly 8 cups chopped
- 1 small onion chopped into large pieces. I use yellow onions or what I have
- 1 teaspoon garlic powder
- Salt and Pepper to taste
- 2 tablespoons Oil I use a high heat olive oil
- Optional - Paprika as garnish at the end
Instructions
- Heat the oil in a large skillet or Dutch oven over medium heat.Add the sliced kielbasa and cook until browned on both sides, turning as needed. Once browned, remove the kielbasa from the pan and set aside.
- Leave the oil and browned bits in the pan. Add the drained sauerkraut and mustard.Stir well, scraping up any browned bits from the bottom of the pan. Cook for about 10 minutes, stirring occasionally, until the sauerkraut is heated through and slightly softened.
- Return the kielbasa to the skillet and stir to combine.Cook for another 1–2 minutes, just until everything is heated through.
- Remove from heat and garnish with fresh chopped parsley if desired. Serve warm.
Notes
Cabbage cooks down significantly, so start with about 6–8 cups of chopped cabbage for the best balance with a 16-oz kielbasa. If your cabbage head is large, save half for another recipe.
No additional liquid is usually needed, as the cabbage releases moisture while cooking. Smoked paprika can be used for garnish, but it will add a noticeable smoky flavor.
Nutrition (estimate)
Serving: 1g | Calories: 498Kcal | Carbohydrates: 17g | Protein: 19g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 79mg | Sodium: 1035mg | Potassium: 689mg | Fiber: 6g | Sugar: 8g | Vitamin A: 223IU | Vitamin C: 86mg | Calcium: 109mg | Iron: 3mg