Best Polish Kielbasa Cabbage Recipes

Polish Kielbasa and Cabbage Soup image

Provided by Missy Wimpelberg

Time 40m

Number Of Ingredients 8

1 lb polish kielbasa, sliced in 1/4 in rounds
2 c onions, sliced thinly
4 c green cabbage, shredded
1 Tbsp fresh garlic, minced
6 c vegetable stock
2 c potatoes, peeled and diced
1 tsp salt
1/2 tsp pepper

Steps:

1. Saute kielbasa in a large soup potover medium heat for 5 minutes. Remove kielbasa and set aside. Add onion and cabbage and saute for 10 minutes, stirring occasionally. Add garlic and saute for 2 minutes, stirring concstantly. Add vegetable stock, potatoes, salt and pepper. Bring to a boil and simmer for 20 minutes.

Polish Potato, Kielbasa, and Cabbage Soup (Kapusniak) Recipe image

Provided by @MakeItYours

Number Of Ingredients 16

1 tablespoon (15ml) vegetable oil
6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces
12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces
1 medium onion, thinly sliced (about 6 ounces; 175g)
1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g)
1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g)
8 ounces sauerkraut with juice (1 cup; 240ml)
8 cups (1.9L) homemade or store-bought low-sodium chicken stock
2 bay leaves
1/4 cup (60ml) chopped fresh dill, stems reserved separately
1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)
Kosher salt
1 tablespoon (10g) cornstarch
2 teaspoons (8g) paprika
1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning
Fresh crusty bread, for serving

Steps:

1. Heat oil in a large soup pot or Dutch oven over medium heat until shimmering. Add bacon and kielbasa and cook, stirring, until fat is rendering and bacon and sausage are browning in spots, about 5 minutes. Add onion and carrot and cook, stirring, until softened but not browned, about 4 minutes. Add cabbage and cook, stirring, until lightly wilted, about 3 minutes. Add sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potato. Season to taste with salt.
Increase heat to high and bring soup to a boil. Reduce to a bare simmer and cook until potato is tender, about 10 minutes. Stir together cornstarch, paprika, and 1/2 teaspoon white pepper in a small bowl. Add 1 tablespoon (15ml) cold water and stir to form a slurry. Pour slurry into the soup and stir until evenly distributed. Return to a boil (soup should thicken very slightly). Season to taste with more salt and white pepper as desired. Stir in chopped dill and serve with bread.

Polish Crockpot Stew with Kielbasa and Cabbage image

Yield serves 4 to 6

Number Of Ingredients 7

1 tablespoon olive oil
One 1-pound package kielbasa, sliced into 1/2-inch-thick rounds
1 medium onion, halved and thinly sliced
1 3/4 pounds white potatoes, peeled and cubed
1 small cabbage, quartered, cored, and sliced into ribbons
1 tablespoon salt
1 teaspoon freshly ground black pepper

Steps:

Heat the olive oil in a large skillet over medium-high heat. Brown the kielbasa for about 5 minutes. Using a slotted spoon, transfer the meat to the crock-pot.
Reduce the heat in the skillet to medium and add the onion. Cook, stirring, for 3 to 5 minutes, or until softened. Add 1/2 cup of water and continue cooking, scraping up the brown bits, for 1 minute more. Add the onion with the liquid to the crockpot. Stir the potatoes, cabbage, salt, and pepper into the crockpot.
Cover and cook on high for 1 1/2 hours or on low for 3 hours. Serve hot.

Polish Kielbasa Cabbage Recipe image

Provided by @MakeItYours

Number Of Ingredients 8

Steps:

In a saucepan, heat the olive oil on a medium heat. Slice the polish kielbasa in half, lengthwise. Place it in the skillet. Add in the chopped yellow onion, chopped cabbage, sugar, minced garlic cloves, salt and pepper. Let everything simmer together. Serve with mustard and enjoy.