Kielbasa and Cabbage

Kielbasa and Cabbage


529 people made this

About this recipe: This smoked Polish sausage dish is great for company! It is super good and easy, and can be prepared well in advance. Complete meal by adding baked potato, fruit salad, and bread.

Katherine Denning

Serves: 4 

  • 6 slices (200g) smoked bacon
  • 2 tablespoons (30ml) water
  • 1½ tablespoons white sugar
  • 1 onion,peeled and chopped
  • 2 teaspoons crushed garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 3 teaspoons caraway seed
  • 1 large head cabbage, cut into small wedges
  • 500g Polish sausages

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. In a large fry pan, fry bacon over medium high heat until browned and crisp, turning once. Remove bacon from pan, reserving the fat, and place on paper towels to drain.
  2. Stir water, sugar, onions, garlic, red pepper flakes, salt and caraway seeds into the bacon fat.
  3. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
  4. Add sausages to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

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