Description
A hearty and comforting red cabbage and kielbasa dish featuring tender braised cabbage, smoky sausage, and buttery potatoes. Perfectly balanced with a touch of sweetness and tang for a satisfying meal.
Ingredients
Scale
- 1 medium head red cabbage, thinly sliced
- 14 ounces kielbasa sausage, sliced into rounds
- 1 large yellow onion, diced
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 4 medium potatoes, peeled and quartered
- 2 tablespoons butter
Instructions
- Heat a large Dutch oven or deep skillet over medium heat.
- Add olive oil and sliced kielbasa. Cook until browned on both sides, then remove and set aside.
- In the same pan, add diced onion and sauté until soft and lightly golden.
- Add sliced red cabbage and stir to combine with the onions.
- Return the kielbasa to the pan and add apple cider vinegar, brown sugar, salt, and black pepper.
- Cover and cook on low heat for 30 minutes, stirring occasionally, until cabbage is tender.
- Meanwhile, boil potatoes in a separate pot until fork tender, about 15 to 20 minutes. Drain well.
- Toss hot potatoes with butter until coated and glossy.
- Serve braised cabbage and kielbasa with buttery potatoes on the side.
Notes
- Slice cabbage thinly for even cooking.
- Taste before serving and adjust seasoning if needed.
- This dish tastes even better the next day as flavors deepen.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 11g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 45mg