Fried Cabbage and Kielbasa Recipe -
Fried Cabbage and Kielbasa Recipe

Fried Cabbage and Kielbasa

Recipe by  

"This recipe works well for many occasions. This is also the type of recipe that you can add to or build on to make your own. If you aren't too crazy about the taste of cabbage, keep in mind that the onion, bacon drippings, and kielbasa seems to tone down that cabbage-y taste a bit, and you can also add other things or spices to tone it down."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings


  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Reserve drippings in skillet.
  2. Cook and stir cabbage and onion in bacon drippings over medium-high heat until cabbage begins to wilt, 1 to 2 minutes. Stir bacon, salt, and pepper into cabbage mixture; cook until cabbage is wilted, 3 to 5 minutes more. Stir kielbasa into cabbage mixture, reduce heat to low, cover the skillet, and simmer until cabbage is lightly golden and tender, about 1 hour.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 25 mins


  • Cook's Note:
  • The longer you simmer, the more brown that the cabbage will turn, but it will also give the cabbage a mushy texture by cooking it too long. This recipe also works excellent with sauerkraut instead of the regular cabbage.

Reviews More Reviews

Mar 05, 2014

Easy to make and, my husband loves it!!! He usually does not like new recipes, but he went back for 2nd's!!!!

Jan 11, 2014

We've made this for years. Always cooked the kielbasa first so I could drain the grease, blot the pan w/paper towels to get rid of the grease but keep the brown bits. I use red cabbage - they say it tastes better. We like our cabbage crunchy so we fry it no more than 20 min. If we have them, we add a chopped apple to the cabbage, then add kielbasa & bacon to warm. Fantastic quick meal. Stars are for as written.


3 Ratings

Mar 06, 2014

You can make it your own by draining the grease after cooking the Sausage first, but I think the grease adds flavor to the dish. Thank you guys for voting and for your reviews. I would add a photo, if I could but it won't allow my photo for some reason.


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  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 29.6 g
  • 46%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 1196 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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