- Brown the kielbasa: Heat a large skillet (preferably 12-inch) over medium-high heat.
Add the olive oil and sliced kielbasa. Cook for 3–4 minutes, stirring until browned.
Remove to a plate (leave the flavorful drippings in the pan). - Quick-cook the potatoes: Add diced potatoes to the same skillet. Season with a pinch of salt and pepper.
Pour in 1/3 cup broth, cover, and cook for 6–8 minutes until potatoes are nearly tender,
stirring once halfway. (This steam-step makes it truly “20-minute” friendly.) - Add butter, onion, and garlic: Remove the lid. Add butter and onion (if using). Cook for
2 minutes until onion softens. Add garlic and smoked paprika; stir for 30 seconds. - Wilt the cabbage: Add sliced cabbage. Toss well to coat in the buttery seasonings.
Cook for 3–5 minutes, stirring, until cabbage is tender-crisp (or longer if you like it softer). - Bring it together: Return browned kielbasa to the skillet. Toss everything and cook
1–2 minutes to heat through. - Finish bright: Drizzle in apple cider vinegar (or lemon juice). Taste and adjust seasoning.
Add red pepper flakes if you want heat. Serve hot.
Serving & Storage
How to Serve
- As-is for a complete one-pan meal
- With grainy mustard or Dijon on the side
- With a quick cucumber salad or pickles for contrast
- Top with a fried egg for a hearty brunch-style plate
Storage
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Freeze up to 2 months (cabbage softens more after thawing but still tasty).
Reheat
- Skillet (best): Medium heat with a splash of water/broth, 4–6 minutes.
- Microwave: 60–90 seconds per portion, stir halfway.
- Air fryer: 350°F (175°C) for 5–7 minutes for crispier potatoes.
Tips
- Dice potatoes small: 1/2-inch pieces cook quickly and evenly.
- Use a big pan: A 12-inch skillet prevents steaming and helps browning.
- Don’t skip the steam-step: Broth + lid gets potatoes tender fast.
- Brown = flavor: Let kielbasa and potatoes get golden edges before adding cabbage.
- Season in layers: A little salt early, then adjust at the end—kielbasa can be salty.
- Bright finish: Vinegar or lemon makes the whole dish taste “awake.”
Variations
- Spicy Cajun: Add 1 tsp Cajun seasoning + a pinch of cayenne.
- Garlic-Parmesan: Finish with 2 tbsp grated Parmesan and extra black pepper.
- Creamy: Stir in 2–3 tbsp sour cream at the end (low heat) for a creamy coat.
- Low-carb: Swap potatoes for cauliflower florets; reduce steam time to 3–4 minutes.
- Sweet touch: Add 1 tbsp brown sugar or a sliced apple for sweet-savory balance.
- Extra veggies: Add carrots, bell peppers, or mushrooms with the onions.
Conclusion
When you need something quick, filling, and seriously satisfying, this 20-minute Kielbasa, Cabbage & Potato
Skillet is the answer. It’s a one-pan comfort meal with smoky sausage, tender potatoes, and buttery cabbage—simple
ingredients that cook up into something that tastes way bigger than the effort.
Keep it classic, make it spicy, add extra veggies, or top it with mustard and herbs—either way, it’s the kind of
dinner you’ll come back to again and again.
FAQ
How do I keep this truly 20 minutes?
Dice the potatoes small (about 1/2 inch), use broth + a lid to steam them quickly, and slice cabbage thin so it
wilts fast.
Can I use red potatoes or russets?
Yes. Red potatoes work great. Russets also work, but they’re a bit more fragile—dice carefully and stir gently.
What if I don’t have broth?
Water works fine. Broth adds extra savory flavor, but the kielbasa drippings and butter already bring plenty.
Can I use coleslaw mix?
Absolutely. Coleslaw mix is a great shortcut—add it in the same step as cabbage and cook until tender-crisp.
How do I make it less salty?
Kielbasa can be salty, so start with less added salt and adjust at the end. You can also add an extra splash of
vinegar/lemon to balance.
Can I make this ahead?
Yes—cook fully, cool, and refrigerate. Reheat in a skillet with a splash of water/broth to revive the texture.
