This recipe works well for many occasions. This is also the type of recipe that you can add to or build on to make your own. If you aren't too crazy about the taste of cabbage, keep in mind that the onion, bacon drippings, and kielbasa seems to tone down that cabbage-y taste a bit, and you can also add other things or spices to tone it down.

Recipe Summary

prep:
10 mins
cook:
1 hr 15 mins
total:
1 hr 25 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Reserve drippings in skillet.

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  • Cook and stir cabbage and onion in bacon drippings over medium-high heat until cabbage begins to wilt, 1 to 2 minutes. Stir bacon, salt, and pepper into cabbage mixture; cook until cabbage is wilted, 3 to 5 minutes more. Stir kielbasa into cabbage mixture, reduce heat to low, cover the skillet, and simmer until cabbage is lightly golden and tender, about 1 hour.

Cook's Note:

The longer you simmer, the more brown that the cabbage will turn, but it will also give the cabbage a mushy texture by cooking it too long. This recipe also works excellent with sauerkraut instead of the regular cabbage.

Nutrition Facts

411 calories; protein 18.5g 37% DV; carbohydrates 19.2g 6% DV; fat 29.6g 46% DV; cholesterol 72mg 24% DV; sodium 1118.6mg 45% DV. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/06/2014
You can make it your own by draining the grease after cooking the Sausage first, but I think the grease adds flavor to the dish. Thank you guys for voting and for your reviews. I would add a photo, if I could but it won't allow my photo for some reason. Read More
(16)

Most helpful critical review

Rating: 3 stars
01/11/2014
We've made this for years. Always cooked the kielbasa first so I could drain the grease, blot the pan w/paper towels to get rid of the grease but keep the brown bits. I use red cabbage - they say it tastes better. We like our cabbage crunchy so we fry it no more than 20 min. If we have them, we add a chopped apple to the cabbage, then add kielbasa & bacon to warm. Fantastic quick meal. Stars are for as written. Read More
(20)
67 Ratings
  • 5 star values: 41
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 3 stars
01/11/2014
We've made this for years. Always cooked the kielbasa first so I could drain the grease, blot the pan w/paper towels to get rid of the grease but keep the brown bits. I use red cabbage - they say it tastes better. We like our cabbage crunchy so we fry it no more than 20 min. If we have them, we add a chopped apple to the cabbage, then add kielbasa & bacon to warm. Fantastic quick meal. Stars are for as written. Read More
(20)
Rating: 5 stars
03/06/2014
You can make it your own by draining the grease after cooking the Sausage first, but I think the grease adds flavor to the dish. Thank you guys for voting and for your reviews. I would add a photo, if I could but it won't allow my photo for some reason. Read More
(16)
Rating: 4 stars
04/05/2015
This is a simple humble meal that is a must eat if you love fried cabbage and kielbasa as much as I do. Serving the two together is a bonus! I like this recipe because it s pretty bare bones which is generally my preference with cooking and with seasoning. If you re working with good ingredients they don t require a lot of camouflage. At the submitter s suggestion I did build on this to make it my own. First I used our Milwaukee s Usinger s fresh Polska Kielbasa the very best. (As opposed to fully cooked smoked kielbasa which is also very good! I usually like a mix of both truth be told) I cooked and browned it in advance refrigerating it until I was ready to put the dish together. I did add minced garlic along with the onion. When cooking the cabbage I helped it along with a little water and covered it for a bit. With the cabbage cooked and the fresh kielbasa cooked ready and waiting all I did was combine the two and heat it through the one hour simmering time in my view not only unnecessary but quite possibly even counterproductive. Tiny boiled red potatoes with butter and parsley rounded the meal out nicely. Read More
(9)
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Rating: 5 stars
12/04/2015
I make this about once a month. I will add sauerkraut once in a while for an extra flavor. I don't usually make it with the bacon. I fry the kielbasa with the onion, add the cabbage and a pat of butter. I have never had to drain anything. I put this over mashed potatoes. It is a comfort food of mine. Read More
(6)
Rating: 5 stars
09/16/2014
Made this today. Only change was I added 2 finely grated carrots because we like carrots in sauerkraut so I wanted to see how it went with this recipe. 100% hit with the entire family. For the person who had to much liquid...just reduce it...flavor is enhanced Read More
(5)
Rating: 5 stars
03/27/2016
I was looking for a recipe to use up a head of cabbage and this recipe worked since I also had kielbasa on hand. My husband loved it...he even asked if I could make it again next week! We simmered less than an hour; when we checked it at 45 minutes the cabbage was cooked perfectly for our tastes. Read More
(4)
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Rating: 4 stars
09/25/2014
this was good! read reviews so I drain most of bacon grease... will did cook again! Read More
(2)
Rating: 5 stars
07/23/2014
This was great! Kids and hubby cleaned their dishes! Cut the recipe in half because I was nervous bad idea! We all were looking for seconds! Thank you for sharing! Read More
(2)
Rating: 5 stars
09/09/2018
This is the second time I made this dish which I first tried after acquiring a big ring of kielbasa and not knowing what to do with it. I do love cabbage and sauerkraut and it was hard to decide between several recipes but I chose this one for its simplicity and decided to see if I wanted to change it at all. This time I added a half a cup of red wine per the advice of another reviewer of a similar recipe which I liked very much. It's good to note that a good dollop of Polish mustard on the side is delightful with this! Read More
(1)