Cabbage and Kielbasa Skillet Supper

We had some kielbasa from Kramarczuk’s Sausage Co. on the grill the other night, and let me tell you, it was mighty tasty. I picked up the sausage, along with some Polish and coarse ground wieners, at the family-owned, northeast Minneapolis institution while on a recent trip to watch the Minnesota Twins play baseball.

I decided to go to Kramarczuk’s after a friend, Rich Vezina, offered to take me there. At the previous night’s ball game, I had a Polish with sauerkraut and fried onions from Kramarczuk’s at one of the company’s two concession carts at Target Field. (Kramarczuk’s also serves  bratwurst and Hungarian sausages at the field that are made fresh daily, just one mile from the ballpark.)

I’ve always been a fan of kielbasa, whether the pork or turkey variety. I have a couple of recipes that call for kielbasa, one of which is among my favorite soups.

I’m always on the lookout for more kielbasa recipes, and just recently, came across the following that also contains thinly sliced cabbage and onions. The nice thing about the recipe is that it can be cooked in a skillet on the stove and takes only 10 minutes to prep and 15 minutes to cook.

Cabbage and Kielbasa Skillet Supper
2 tablespoons vegetable oil
2 yellow onions, thinly sliced
1 16-ounce package coleslaw or 6 cups finely shredded cabbage
¼ to ½ cup chicken broth
1 apple, peeled if desired, diced
4 precooked kielbasa sausages
1 teaspoon caraway seeds
½ teaspoon salt
Freshly ground pepper
Heat oil in a large skillet over medium-high heat; add onions. Cook, stirring often, until onion softens, about 3 minutes. Add cabbage, ¼ cup of the broth and apple. Cover; reduce heat to low. Simmer 5 minutes.
Stir in caraway seeds, salt and pepper to taste. Arrange cooked sausages over cabbage. Add more of the broth if needed. Cover; cook 5 minutes. Uncover; cook until broth is reduced, about 2 minutes; do not let vegetables burn.
Yield: Serves 4.
Approximate nutritional analysis per serving: 241 calories, 50 percent of calories from fat, 14 grams fat (1 gram saturated), 45 milligrams cholesterol, 17 grams carbohydrates, 15 grams protein, 407 milligrams sodium, 5 grams fiber.

One thought on “Cabbage and Kielbasa Skillet Supper

  1. Jeff,
    The absolutely best kielbasa I have ever had in my life comes from Karpaty Meats, 536 Bannerman Ave, Winnipeg, MB R2W 0V6, Canada. They make one that appears to be stuffed with one-inch sized chunks of smoked pork. Almost like ham. It’s wonderful.

    Trivia: A lot of people mispronounce it as “keel-bossah”. The correct Polish and Ukrainian pronunciation is “Cool-bah-saw” with a hard “L”.

    Neal Martin – Grand Forks, ND

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