Cast-Iron Kielbasa, Potato, and Cabbage Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 lb (450 g) smoked kielbasa, sliced into 1/2-inch rounds
• 1 1/2 lb (680 g) waxy potatoes, diced 1/2 inch
• 3 Tbsp neutral oil (canola, avocado, or vegetable), divided
• 2 Tbsp unsalted butter
• 1 medium yellow onion, thinly sliced
• 1 lb (450 g) green cabbage, cored and thinly sliced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp caraway seeds (optional but recommended)
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 Tbsp apple cider vinegar
• 2 Tbsp fresh parsley, chopped (optional garnish)

Do This

• 1. Heat 1 Tbsp oil in a large cast-iron skillet over medium-high heat. Brown kielbasa 4–5 minutes per side until crisp. Transfer to a plate.
• 2. Add 1 Tbsp oil and the diced potatoes. Season with a pinch of salt and pepper. Cook 12–15 minutes, stirring only occasionally, until deeply golden and tender. Transfer to the plate with sausage.
• 3. Reduce heat to medium. Add remaining 1 Tbsp oil and the butter. Sauté onion 3–4 minutes until softened.
• 4. Add cabbage, 1 tsp salt, smoked paprika, and caraway. Cook 10–12 minutes, stirring often, until wilted and caramelized in spots.
• 5. Stir in garlic and cook 30–60 seconds until fragrant.
• 6. Return sausage and potatoes to the skillet. Add black pepper and apple cider vinegar. Toss and cook 2–3 minutes to heat through and let flavors meld.
• 7. Taste and adjust seasoning. Sprinkle with chopped parsley and serve hot straight from the skillet.

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Why You’ll Love This Recipe

• Everything cooks in one cast-iron skillet for easy cleanup and big, hearty flavors.
• Crispy sausage, golden potatoes, and sweet, caramelized cabbage give you a full, satisfying meal.
• Uses simple, affordable ingredients you can find in any grocery store.
• Flexible base recipe: change the sausage, adjust spices, or add extras like apples or peppers.

Grocery List

• Produce: 1 1/2 lb waxy potatoes, 1 medium yellow onion, 1 small head green cabbage (about 1 lb), 3 cloves garlic, fresh parsley (optional)
• Dairy: Unsalted butter
• Pantry: Smoked kielbasa, neutral cooking oil, kosher salt, black pepper, smoked paprika, caraway seeds (optional), apple cider vinegar

Full Ingredients

Main Skillet

• 1 lb (450 g) smoked kielbasa, cut into 1/2-inch-thick rounds
• 3 Tbsp neutral oil (such as canola, vegetable, or avocado), divided
• 1 1/2 lb (680 g) waxy potatoes (Yukon gold or red), scrubbed and cut into 1/2-inch dice
• 2 Tbsp unsalted butter
• 1 medium yellow onion, halved and thinly sliced (about 1 1/2 cups)
• 1 lb (450 g) green cabbage, cored and thinly sliced into shreds (about 6–7 cups lightly packed)
• 3 cloves garlic, minced

Seasoning & Finish

• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 tsp smoked paprika
• 1/2 tsp caraway seeds (optional but highly recommended)
• 2 Tbsp apple cider vinegar
• 2 Tbsp fresh flat-leaf parsley, chopped (optional garnish)

Step-by-Step Instructions

Step 1: Prep the ingredients

Rinse and scrub the potatoes and cut them into 1/2-inch cubes so they cook evenly and brown well. Halve the onion from root to tip, then slice it thinly into half-moons. Remove any damaged outer leaves from the cabbage, cut it into quarters, remove the core, and slice it into thin shreds. Slice the kielbasa into 1/2-inch rounds. Mince the garlic and chop the parsley, if using. Having everything ready before you start cooking makes this one-pan recipe flow smoothly.

Step 2: Crisp the kielbasa

Place a large cast-iron skillet (10–12 inches wide) over medium-high heat. When hot, add 1 tablespoon of the oil and swirl to coat. Add the sliced kielbasa in a single layer. Let it cook undisturbed for 2–3 minutes until the bottoms are well browned, then flip and cook another 2–3 minutes. You are looking for deep golden, crisp edges and rendered fat in the pan. Transfer the browned sausage to a plate, leaving any rendered fat in the skillet. This flavorful fat will help brown the potatoes.

Step 3: Brown the potatoes

Add 1 more tablespoon of oil to the same skillet if the pan looks dry. Add the diced potatoes in an even layer and sprinkle with a pinch of salt and pepper. Cook over medium-high heat for 12–15 minutes, stirring every 3–4 minutes. Resist the urge to stir constantly; giving the potatoes time against the hot surface allows a deep, golden crust to form. If the pan seems too hot or the potatoes are scorching, reduce heat to medium. Cook until the potatoes are deeply browned on several sides and tender when pierced with the tip of a knife. Transfer the potatoes to the plate with the kielbasa.

Step 4: Soften the onion

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the butter to the skillet. Once the butter has melted and is foamy, add the sliced onion. Stir to coat in the fat, scraping up any browned bits from the bottom of the pan. Cook for 3–4 minutes, stirring occasionally, until the onion is softened and starting to turn translucent with a few golden edges. This begins to build the sweet, savory base for the cabbage.

Step 5: Caramelize the cabbage with spices

Add the shredded cabbage to the skillet. It will look like a lot at first, but it will cook down significantly. Sprinkle with the 1 teaspoon kosher salt, smoked paprika, and caraway seeds (if using). Toss well to combine with the onions and fat. Cook over medium heat for 10–12 minutes, stirring every couple of minutes. The cabbage should wilt, soften, and pick up some browned, caramelized spots. If the pan feels dry or things are sticking, add a teaspoon or two of oil or a tablespoon of water to loosen the browned bits and keep things moving. You want tender cabbage with a bit of chew and good color.

Step 6: Add garlic and deglaze

Push the cabbage mixture slightly to the sides to create a small well in the center of the pan. Add the minced garlic to the exposed area and cook for 30–60 seconds, stirring just the garlic so it does not burn, until fragrant. Immediately toss the garlic into the cabbage to distribute. Pour in the apple cider vinegar and stir, scraping up any fond (browned bits) from the bottom of the skillet. The vinegar will quickly reduce, leaving a slight tang that balances the richness of the sausage and potatoes.

Step 7: Bring everything together and finish

Return the browned kielbasa and potatoes (along with any juices on the plate) to the skillet. Sprinkle with the 1/2 teaspoon black pepper. Gently fold everything together until the sausage, potatoes, and cabbage are evenly combined. Cook over medium heat for 2–3 minutes, stirring occasionally, until everything is heated through and flavors have melded. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if you like extra tang. Remove from the heat and sprinkle with chopped fresh parsley just before serving. Serve straight from the cast-iron skillet for a rustic presentation.

Pro Tips

• Choose the right potatoes: Waxy potatoes like Yukon gold or red hold their shape and crisp better than russets in a skillet fry-up.
• Do not crowd the pan: For the best browning, keep everything in as close to a single layer as possible, especially for the potatoes. If your skillet is small, brown them in two batches.
• Let things sit: Resist constant stirring. Let the sausage and potatoes sit for a few minutes between stirs to develop a deep golden crust.
• Control the heat: Cast iron holds heat well. If you see smoke or smell scorching, reduce to medium or even medium-low to avoid burning the garlic or cabbage.
• Adjust the tang: The apple cider vinegar brightens the dish. Add an extra teaspoon at the end if you prefer a sharper, more German-style flavor.

Variations

• Smoky bacon boost: Cook 4 slices of chopped thick-cut bacon first, remove the bacon, and use the rendered fat to brown the potatoes. Stir the bacon back in with the sausage at the end.
• Apple and cabbage twist: Add 1 thinly sliced tart apple (such as Granny Smith) to the skillet with the cabbage for a sweet-tart contrast that pairs beautifully with kielbasa.
• Spicy version: Use spicy kielbasa or add 1/2 teaspoon crushed red pepper flakes with the smoked paprika for a gentle kick.

Storage & Make-Ahead

Allow the skillet fry-up to cool to room temperature, then transfer leftovers to an airtight container. Refrigerate for up to 4 days. Reheat in a skillet over medium heat with a small splash of oil or water, stirring occasionally, until hot and sizzling; this helps re-crisp the potatoes and sausage better than the microwave. If you do use a microwave, cover and heat in 45–60 second bursts, stirring between each, until warmed through.

For make-ahead prep, you can slice the kielbasa, shred the cabbage, dice the potatoes, and slice the onion up to 24 hours in advance. Store each separately in the refrigerator. To keep potatoes from browning, submerge the diced pieces in cold water with a pinch of salt and drain well, then pat very dry before browning. This way, the dish comes together quickly on a busy night.

Nutrition (per serving)

Approximate values per serving (1/4 of recipe): 540 calories; 29 g protein; 34 g fat; 9 g saturated fat; 37 g carbohydrates; 5 g fiber; 6 g sugar; 1,420 mg sodium. Actual values will vary based on the specific brands of sausage, oil, and butter used.