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Kielbasa Cabbage Skillet

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/2-inch slices
  • 4 tablespoons butter, divided
  • 1 large head cabbage (4 pounds), coarsely chopped
  • 2 medium onions, chopped
  • 3 cans (8 ounces each) tomato sauce
  • 1/2 cup sugar
  • 1 tablespoon paprika
  • 3 to 4 large potatoes, peeled and cubed

Details

Preparation

Step 1

In a Dutch oven, brown the sausage in 2 tablespoons butter; remove and set aside. In the same pan, saute cabbage and onions in remaining butter until onions are tender.
2. In a small bowl, combine the tomato sauce, sugar and paprika; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the potatoes and reserved sausage. Cover and simmer for 30 minutes or until potatoes are tender. Yield: 8-10 servings.

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