Rustic Kielbasa and Cabbage Stew with Potatoes

Quick Recipe Version (TL;DR)

• Yield: 6–8 servings
• Prep Time: 20 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour 5–10 minutes

Quick Ingredients

• 1 1/2 lb smoked kielbasa, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced
• 2–3 celery stalks, sliced
• 4 garlic cloves, minced
• 1 1/2 lb Yukon Gold potatoes, cut into 1-inch chunks
• 1 small green cabbage (about 2 lb), cored and chopped
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp caraway seeds (optional)
• 1 bay leaf
• 6 cups low-sodium chicken broth
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley (optional, for serving)

Do This

• 1. Brown sliced kielbasa in 1 tbsp oil in a large heavy pot over medium-high heat until well browned; transfer to a plate.
• 2. Add remaining 1 tbsp oil, onion, carrots, and celery; sauté 5–7 minutes until softened and lightly golden.
• 3. Stir in garlic, tomato paste, smoked paprika, and caraway; cook 1 minute until fragrant.
• 4. Add potatoes, cabbage, bay leaf, broth, salt, and pepper; return kielbasa (and juices) to the pot and bring to a boil.
• 5. Reduce heat, cover, and simmer 25–30 minutes, stirring occasionally, until potatoes are tender and cabbage is soft.
• 6. Stir in apple cider vinegar, taste and adjust seasoning, sprinkle with parsley, and serve hot with crusty bread if you like.

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Why You’ll Love This Recipe

• Hearty, one-pot comfort food that warms you through on cold evenings.
• Smoky kielbasa, sweet cabbage, and tender potatoes create deep flavor with simple ingredients.
• Easy enough for a weeknight, rustic enough to serve to guests in a big communal pot.
• Budget-friendly, flexible, and great for leftovers or meal prep.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 2–3 celery stalks, 4 garlic cloves, 1 1/2 lb Yukon Gold potatoes, 1 small green cabbage, fresh parsley (optional)
• Dairy: None required (optional: sour cream or butter for serving)
• Pantry: 1 1/2 lb smoked kielbasa, olive oil, tomato paste, smoked paprika, caraway seeds (optional), bay leaf, low-sodium chicken broth, kosher salt, black pepper, apple cider vinegar, red pepper flakes (optional)

Full Ingredients

Rustic Kielbasa and Cabbage Stew

• 1 1/2 pounds smoked kielbasa (pork or beef), sliced into 1/2-inch-thick rounds
• 2 tablespoons olive oil, divided
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, peeled and sliced into 1/4-inch rounds
• 2–3 celery stalks, sliced (about 1 cup)
• 4 garlic cloves, minced
• 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
• 1 small head green cabbage (about 2 pounds), cored and roughly chopped into 1–2 inch pieces
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds (optional but traditional and delicious)
• 1 bay leaf
• 6 cups low-sodium chicken broth (or a mix of broth and water)
• 1 teaspoon kosher salt to start, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for a gentle heat)
• 1 tablespoon apple cider vinegar (to brighten at the end)

For Serving (Optional)

• 2 tablespoons chopped fresh flat-leaf parsley
• Crusty bread or buttered rye slices
• Sour cream or a pat of butter, to swirl into individual bowls

Step-by-Step Instructions

Step 1: Prep all your ingredients

Set out a large, heavy-bottomed pot or Dutch oven (at least 5 1/2 quarts). Before you start cooking, do all your chopping so the stew comes together smoothly. Slice the kielbasa into 1/2-inch rounds. Dice the onion, slice the carrots and celery, mince the garlic, chop the potatoes into 1-inch chunks, and core and roughly chop the cabbage into hearty pieces.

Pat the kielbasa dry with a paper towel if it looks very moist; this helps it brown better. Have your tomato paste, smoked paprika, and caraway seeds measured and ready to go, along with the bay leaf and broth. This quick prep makes the cooking portion relaxed and enjoyable.

Step 2: Brown the kielbasa for maximum flavor

Place the pot over medium-high heat and add 1 tablespoon of olive oil. When the oil is shimmering, add the sliced kielbasa in a single layer. Let it cook undisturbed for 3–4 minutes so the first side can develop a deep, golden-brown sear, then stir and continue cooking another 3–4 minutes until the sausage is nicely browned on both sides.

Use a slotted spoon to transfer the browned kielbasa to a plate, leaving the flavorful fat and browned bits in the pot. Those browned bits (fond) will season the base of your stew and are key to its rich, smoky flavor.

Step 3: Sauté the aromatics

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot, if needed. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for 5–7 minutes, until the vegetables soften and start to pick up a little color around the edges.

Stir in the minced garlic, tomato paste, smoked paprika, caraway seeds (if using), and crushed red pepper flakes (if using). Cook for about 1 minute, stirring constantly. The tomato paste should darken slightly and the spices should become fragrant without burning. This step builds a deep, savory base for the broth.

Step 4: Build the stew base

Add the potatoes and chopped cabbage to the pot, tossing them with the aromatic mixture so they are lightly coated in the tomato and spices. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any stuck-on browned bits.

Return the browned kielbasa and any collected juices on the plate to the pot. Add the bay leaf, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir everything together, then increase the heat to high and bring the mixture just up to a gentle boil.

Step 5: Simmer until tender and cozy

Once the stew is boiling, reduce the heat to low or medium-low so it settles into a steady, gentle simmer. Cover the pot with a lid, leaving it slightly ajar, and simmer for 25–30 minutes, stirring every 5–10 minutes. The stew is done when the potatoes are fork-tender and the cabbage is soft but not mushy.

If the liquid level gets lower than you like while it cooks, add a splash of water or extra broth. You want everything well-submerged in a brothy, slightly thickened liquid, not dry.

Step 6: Finish, taste, and serve

Remove the bay leaf and discard it. Stir in the apple cider vinegar, which brightens the rich, smoky flavors. Taste the broth and adjust seasoning with more salt and pepper as needed. If you want more smokiness, sprinkle in a pinch more smoked paprika; for extra heat, add a pinch more red pepper flakes.

Ladle the hearty stew into warm bowls, making sure each one gets a generous mix of kielbasa, potatoes, cabbage, and broth. Garnish with chopped fresh parsley. Serve hot, ideally with crusty bread or buttered rye on the side to soak up the flavorful broth. For extra richness, a small spoonful of sour cream or a pat of butter swirled into each bowl is wonderful.

Pro Tips

• Get a good sear on the kielbasa. Browning deeply on both sides unlocks a smoky, caramelized flavor that seasons the whole pot.
• Cut potatoes evenly. Aim for 1-inch chunks so they cook evenly and hold their shape instead of disintegrating.
• Do not skip the vinegar. A small splash of apple cider vinegar at the end sharpens and balances the rich, meaty broth.
• Adjust broth thickness. If you prefer a thicker, more stew-like consistency, simmer uncovered for the last 5–10 minutes to reduce slightly.
• Use what you have. If you are short on cabbage, bulk the stew up with extra carrots or a handful of sliced leeks.

Variations

• Extra-vegetable version: Add 1–2 cups chopped parsnips or turnips with the potatoes, or stir in a couple of handfuls of chopped kale or Swiss chard during the last 10 minutes of simmering.
• Smokier and spicier: Use a smoked, spicy kielbasa and increase smoked paprika to 1 1/2 teaspoons. Add up to 1/2 teaspoon red pepper flakes for more heat.
• Creamy twist: Stir in 1/2 cup heavy cream or 1/2 cup sour cream off the heat for a richer, slightly creamy broth. Adjust salt and vinegar to balance.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer to airtight containers and refrigerate for up to 4 days. The flavors deepen and improve overnight, making this an excellent make-ahead meal. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through. For longer storage, freeze in airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating. Potatoes may be slightly softer after freezing, but the stew will still be very satisfying.

Nutrition (per serving)

Approximate values for 1 of 8 servings: about 320–360 calories; 16–18 g protein; 20–22 g fat; 22–25 g carbohydrates; 4–5 g fiber; 4–6 g sugars. Sodium will vary depending on your kielbasa and broth, so if you are watching salt, choose reduced-sodium broth and a lower-sodium sausage and season to taste at the end rather than adding a lot of salt up front.