Sauteed Cabbage and Kielbasa 6.000

James M. Thresher for The Washington Post

Nov 5, 2008

This is a satisfying dish to serve on a chilly night. What starts as a rather daunting amount of cabbage in the skillet steams, then mingles with almost-caramelized pieces of sausage.

Servings: 6
  • 1 to 2 tablespoons good-quality olive oil, plus more as needed
  • 8 ounces cooked kielbasa, cut crosswise into 1/4-inch rounds, the rounds then cut into quarters
  • 2/3 large savoy cabbage, cut crosswise into 1-inch slices, then coarsely chopped; the rest reserved for another use (see related recipe; 16 cups total)
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

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Heat 1 tablespoon of the oil over high heat in a very large nonstick skillet with a tight-fitting lid (you may have to do this in 2 batches if your skillet is less than 15 inches across). Add the kielbasa pieces and cook, stirring occasionally, until some of the pieces have browned or caramelized on the edges and the sausage is fragrant.

Add the cabbage (on top of the kielbasa), piling it higher than the top of the skillet as needed. Add the water and cover; cook for about 10 minutes, checking once or twice to stir as the cabbage wilts.

When all of the liquid has evaporated, remove the lid and toss or stir the cabbage so the kielbasa pieces are evenly distributed. Season with the salt and pepper, mixing well. Add a drizzle or two of oil, if desired; the mixture should be shiny. Transfer to a serving platter or individual plates; serve warm.

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Recipe Source

From chef Jacques Pepin.

Tested by Jacques Pepin.

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