Table of Contents


  • Kielbasa: 1 lb (450g), sliced into 1/4-inch rounds
  • Cabbage: 1 medium head, cored and thinly sliced
  • Onion: 1 large, sliced
  • Garlic: 3 cloves, minced
  • Olive oil: 2 tablespoons
  • Butter: 2 tablespoons (optional, for added richness)
  • Chicken broth or water: 1/2 cup
  • Apple cider vinegar: 1 tablespoon (for a tangy kick)
  • Salt and pepper: to taste
  • Caraway seeds: 1 teaspoon (optional, for a traditional flavor)
  • Red pepper flakes: a pinch (optional, for heat)


  1. Brown the Kielbasa:
    • In a large skillet over medium-high heat, add the olive oil. Once hot, add the sliced kielbasa. Cook until the sausage is nicely browned on both sides, about 5-7 minutes. Remove the kielbasa from the skillet and set aside.
  2. Sauté the Vegetables:
    • In the same skillet, add the butter (if using) and onions. Sauté until the onions start to soften and turn translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Cook the Cabbage:
    • Add the sliced cabbage to the skillet. Season with salt, pepper, caraway seeds (if using), and red pepper flakes. Stir well to combine with the onions and garlic.
    • Pour in the chicken broth or water and apple cider vinegar. Stir to mix, scraping up any browned bits from the bottom of the skillet.
  4. Combine and Simmer:
    • Return the browned kielbasa to the skillet, nestling it into the cabbage. Reduce the heat to medium-low, cover, and let simmer for about 10-15 minutes, or until the cabbage is tender and the flavors have melded together.
  5. Adjust Seasonings and Serve:
    • Once the cabbage is cooked to your liking, taste and adjust the seasonings as needed. Serve hot directly from the skillet.

By Admin

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