Winter Kielbasa & Cabbage Skillet with Caraway and Apples

Kielbasa and Slovenian sausage are flavor powerhouses that require little else for a satisfying meal. In this quick and easy recipe, cabbage takes on the spice and smokiness of the sausage while tart apple balances out the salty, savory notes of the meat. We love this on its own, but you can round it out with mashed potatoes, lightly buttered egg noodles, or rice. 

Ingredients

• 1 lb Na*Kyrsie Meats kielbasa or Slovenian sausage

• 2 tbsp butter or neutral oil

• 1 medium yellow onion, thinly sliced

• 1 small head green cabbage, cored and sliced into ribbons

• 1 Granny Smith apple, thinly sliced

• 1 tsp caraway seeds

• ½ tsp black pepper

• Salt, to taste

• ½ cup chicken stock or light beer

Instructions

1. Slice sausage into thick coins. Heat a large skillet over medium heat and brown sausage until deeply caramelized on both sides. Remove and set aside.

2. Add butter/oil to the pan. Sauté onions in the rendered sausage fat until soft and lightly golden.

3. Add cabbage, apple slices, caraway, and pepper. Toss to coat.

4. Pour in stock or beer, scraping up the browned bits. Cover and cook 10–15 minutes until cabbage is tender but not mushy.

5. Return sausage to the pan and cook uncovered another 5 minutes until excess liquid reduces slightly.

6. Taste and adjust. Salt lightly if desired. 

Serve warm with POP mustard, a hearty rye bread, or a spoon of sour cream.

Feeling hungry? 

SHOP SAUSAGES

Butcher’s Tip: Never boil kielbasa before browning it. Boiling forces fat out of the sausage and dulls the smoke flavor. Always brown first, then add moisture later if needed. You’ll keep the casing snappy, the interior juicy, and the smoke where it belongs: in the meat.