Think a delicious one-pot dinner (made in just 30 minutes) is impossible? Well, think again!
The secret to this Kiełbasa and Cabbage dish is starting with flavour-packed ingredients: pre-cooked Polish-style sausage is meaty and smokey, while fresh cabbage brings that pleasant sweetness (and will fill you up!)
For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
While it’s not a traditional Polish recipe by any means, this One-Pot ‘Kiełbasa and Cabbage’ is a spin on a classic Bigos stew.
Quicker and simplified, it’s a decent alternative if you don’t have time for an extended cooking session.
Do you need any special ingredients to make this Polish Sausage and Cabbage?
All of the ingredients should be available at any larger supermarket.
You’ll need around 8 ounces of what’s commonly known as ‘Polish kiełbasa’. This is a mildly spiced sausage, usually made of pork, but can be beef or turkey as well.
In Poland, ‘kiełbasa’ is a very broad term for all sausages, therefore more specifically, look out for kiełbasa ‘wiejska’ or ‘zwyczajna’ (‘podwawelska’ or ‘śląska’ sausages work too).
White cabbage can be substituted. I especially enjoy young spring cabbage; but savoy and napa cabbages are great for this recipe too.
What could you serve with this Kiełbasa and Cabbage?
This dish is very filling, there’s no need to overdo the side dishes. Some potatoes (mashed, baked or simply boiled, topped with butter) or a few slices of bread are more than enough.
In terms of drinks, I would suggest a pairing with a glass of cold Polish beer.
Can you make this Kiełbasa and Cabbage another way?
This dish can be made in a slow cooker / crock-pot. I haven’t tried it myself, therefore I cannot recommend a specific method or a recipe.
Feel free to add more ingredients, for example champignons, bell peppers, courgettes/zucchini, peas, lentils, beans…
What diets is this Kiełbasa and Cabbage suitable for?
This recipe is suitable for those following a low-carb / keto diet. It’s also gluten-free.
How long can you keep this Kiełbasa and Cabbage in the fridge?
Once you’ve put it out, ideally you should eat it within 3 hours or so.
To store any leftovers, allow them to cool completely. Then move them into a container and cover with a lid. Store in the fridge for up to 3 days.
Can I freeze this Kiełbasa and Cabbage?
Yes, this dish can be frozen.
Make sure to freeze the leftovers as soon as they have cooled. Move them into a freezer-friendly zip bag or a container, and label with a date and a description. Consume within 3 months.
How do I reheat this Kiełbasa and Cabbage dish?
From chilled: Place the dish in a microwave-friendly container (keep lid should be loosely fitted). Heat until piping hot (4 to 7 minutes).
From frozen: Allow the dish to thaw, ideally overnight in the fridge.
- Microwave: Reheat in the microwave (covered) for 3 to 5 minutes. Then stir, but do be careful – it’s hot! Cook for a further 5 to 7 minutes, until the dish becomes piping hot.
- On the stove: Move all the contents into a pot or a frying pan. Cover it with a lid and cook for 3 to 5 minutes (on a high heat), stirring occasionally. If the dish starts to stick, pour some water in (stock works even better). Lower the heat to a medium/low and cook further for another 5 minutes until hot throughout.
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