Ray's Kielbasa Cabbage Skillet
Big Ray's Kielbasa Cabbage Skillet for a Crowd is a delicious one-pan recipe made with smoky kielbasa sausage, fresh cabbage, potatoes, onions, carrots, garlic, and flavorful seasonings. Cooked together until the vegetables are tender and the sausage develops a rich savory flavor, this meal is perfect for feeding large groups without complicated preparation. Ideal for family dinners, camping adventures, potlucks, and gatherings, this hearty skillet combines affordability, convenience, and classic comfort food flavors in every bite.
Ingredients
- 3 pounds kielbasa sausage, sliced into rounds
- 2 large heads green cabbage, chopped
- 3 pounds Yukon Gold potatoes, cubed
- 3 large onions, sliced
- 4 carrots, sliced
- 5 cloves garlic, minced
- 3 tablespoons olive oil or butter
- 2 cups chicken broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- Salt, to taste
- 2 tablespoons chopped fresh parsley
Optional Additions
- 1 teaspoon crushed red pepper flakes
- 1 cup sliced mushrooms
- 1 tablespoon Dijon mustard
- Shredded cheese for topping
Instructions
- Heat a large skillet, Dutch oven, or outdoor cooking pan over medium heat.
- Add olive oil or butter and cook the sliced kielbasa until lightly browned and fragrant.
- Remove the sausage and set aside.
- Add onions and carrots to the skillet and cook for 5–7 minutes until softened.
- Add garlic and cook for 30 seconds until aromatic.
- Add the cubed potatoes and cook for 10 minutes, stirring occasionally.
- Add chopped cabbage gradually, allowing it to soften and fit into the skillet.
- Pour in chicken broth and Worcestershire sauce.
- Season with smoked paprika, thyme, black pepper, and salt.
- Return the kielbasa to the skillet and stir everything together.
- Cover and simmer for 20–25 minutes until the potatoes are tender and cabbage is cooked.
- Remove the lid and cook for an additional 5 minutes to reduce excess liquid.
- Garnish with fresh parsley and serve hot.
Notes
- Use smoked kielbasa for the best traditional flavor.
- A large cast-iron skillet works perfectly for this recipe.
- Cut potatoes into even sizes for consistent cooking.
- Fresh cabbage provides the best texture.
- The dish tastes even better the next day.
- Chicken broth adds extra depth and moisture.
- Adjust seasoning depending on the saltiness of the sausage.
- Leftovers can be refrigerated for up to 4 days.