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Cabbage, Apples and Kielbasa

Cabbage, Apples and Kielbasa

Cabbage, apples and sausage: a classic combination of meaty and sweet

By Laura RussellNovember 11, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Cabbage, apples and sausage are a classic combination. We use kielbasa, a smoked sausage, but feel free to use whatever you have on hand, such as andouille or bratwurst. The sausages are sliced and combined with the other ingredients in the skillet, allowing their meaty flavor to permeate the dish. Any variety of apple will be delicious, though firm, crisp ones like Granny Smith or Fuji work best, as they hold their shape well when cooked.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium yellow onion, chopped

  • 2

    medium apples, quartered, cored and sliced ¼ inch thick

  • 2

    medium garlic cloves, thinly sliced

  • 1

    teaspoon dried thyme OR caraway seeds, lightly crushed

  • 1

    pound green cabbage, cored and roughly chopped (about 8 cups)

  • Kosher salt and ground black pepper

  • 14-16

    ounces kielbasa OR other smoked sausage, cut on the diagonal into ½-inch slices

  • 2

    tablespoons cider vinegar

  • ⅓

    cup chopped fresh flat-leaf parsley

  • Optional garnish: Mustard (Dijon, whole-grain or spicy brown)

Step 1

In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion, half of the apple slices and the garlic. Cover and cook, stirring occasionally, until the onion and apple start to soften without browning, 5 to 7 minutes. Add the thyme and cook, stirring, until fragrant, about 30 seconds.

Step 2

Add the cabbage, ½ teaspoon pepper and ½ cup water. Cover and cook over medium, stirring occasionally, until the cabbage is just tender, 10 to 12 minutes. Stir in the sausages, the remaining apple slices and the vinegar. Cover and cook without stirring until the sausages and apples are warmed through, another 3 to 5 minutes.

Step 3

Off heat, stir in the parsley. Taste and season with salt and pepper.

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