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Kielbasa and Red Cabbage Skillet with Apples has tender cooked cabbage, zesty kielbasa and sweet apple slices in this family-friendly meal!
The title of this today’s recipe – Kielbasa and Red Cabbage Skillet with Apples – pretty much says it all. This is a simple, one-pan meal that is perfect for a quick weeknight dinner, and it’s a welcome change of pace from the same old thing you might be cooking for your family’s dinner!
You’ll start by sautéing some onion in a large skillet (you want to use one with a lid) – then add in chopped red cabbage, apple juice, and diced apple along with some vinegar, sugar and seasonings. All of this quickly cooks until tender. Then you’ll add in sliced kielbasa and cook that until heated through.
Just before serving, add some more sliced apples – and you’re done! This kielbasa and red cabbage skillet with apples is a simple, rustic dish with crunch and texture from the sliced apples surrounded by soft-cooked cabbage and zesty kielbasa. It’s as pretty to look at as it is delicious!
Enjoy!
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Kielbasa and Red Cabbage Skillet with Apples
Kielbasa and Red Cabbage Skillet with Apples has tender cooked cabbage, zesty kielbasa and sweet apple slices in this family-friendly meal!
Ingredients
- 2 baking apples (we used Cortland), divided
- 2 tablespoons butter
- 1 cup onion, diced
- 2 pound head of red cabbage, cored and chopped into bite sized pieces
- 1/2 cup apple juice
- 1 tablespoon granulated sugar
- 3 tablespoons red wine vinegar
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound Kielbasa, cut into slices
Instructions
- Peel, core and dice one of the apples.
- In a large skillet with tight fitting lid, melt butter over medium high and add onion. Cook for two minutes and add cabbage, apple juice, sugar, vinegar, salt, pepper and diced apple. Cover and cook over medium heat for 15 minutes.
- After 15 minutes add kielbasa, cover and cook for ten more minutes.
- While kielbasa is heating, core but don’t peel last apple. Cut into 16 wedges and add to dish at the end. Stir once and serve. The texture will be a mix of crunchy apples with soft cooked cabbage and kielbasa.
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Good flavor. If I made again, I would brown the sausage first and cook all the apples. I also used cider vinegar.
Thanks Claudia
Excellent! I didn’t have apple juice, so I added some broth made with Roasted Garlic Better Than Bouillon. Also added a teaspoon of Caraway seeds. So yummy!
Thank you!
My fav! Always get rave comments from guests.
Thanks John!
So good! I didn’t have apple juice (because my children are grown, lol), but I did have some boiled cider, so I mixed a little with 1/2 cup of water and I think it worked out great. I also lightly pan-fried the kielbasa slices because I like a little caramelization on them. And then I tossed in some caraway seeds—the flavor is great with the cabbage and sausage. Such an easy, quick skillet dinner. Thank you!
Great ideas Kim! Glad you enjoyed the recipe!
I used pork tenderloin instead of kielbasa because 1) I have no idea what that is and 2) pork tenderloin sounded like a good alternative. Otherwise, I followed the recipe as instructed and it turned out amazing! Quick & easy, too 🙂 This is definitely going into my arsenal.
Glad you enjoyed the recipe Sam! (Kielbasa is a Polish sausage!) 🙂
I made your Kielbasa and Red Cabbage Skillet with Apples recipe about a year and a half ago and it was so good, and then…I forgot about it until…today! When I found the printout in a stack of recipes I’ve clipped and printed for the last couple of years. I went to your site to find the original and your pictures, objectives and personal stories drew me in. I see hundreds of food sites and rarely subscribe to any, but I just signed up for yours!
Hi Danica! Thank you so much for your very kind note! We’re glad you found us (again) 🙂 and I hope you continue to enjoy the recipes! Have a wonderful weekend! Martha
This is an excellent recipe! Easy to make, pretty to look at, and wonderful to eat. Thanks for a great supper!
Thanks Laura! So glad you enjoyed the recipe!
add chilli flakes and cook in crock pot and the flavour is intense. Any sort of sausage.
Great ideas Tracie! Thanks for sharing!