Kielbasa Potato Skillet Dinner is a one-pot, quick and easy meal, sure to please your entire family!
We love Kielbasa, Potatoes, and Cabbage. And we love the sweet and sour flavors often found in German Cuisine. Which makes this recipe one of our favorite Weeknight Dinners.
Ingredients for Kielbasa Potato Skillet Dinner
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Instructions for Making This Skillet Dinner
Gather the ingredients so that you have everything close at hand at the counter or table.
Prepare Ingredients
Using a sharp knife and cutting board, cube the red potatoes. Dice the sweet onion and bell peppers. Mince the garlic.
Slice the kielbasa into bite-size pieces.
I like to precook the potatoes in the microwave for about 8-10 minutes, until they start to get tender.
While the potatoes are cooking, I’ll brown the Kielbasa and sauté the diced onion, bell peppers and minced garlic until tender in a large cast iron skillet or Dutch oven casserole over medium-high heat.
After 7-10 minutes, add in the microwaved potatoes and let them cook for a short while until they have a nice crispy, brown coating.
At this point, it’s time to add the cabbage. When I first began making this dish, I didn’t include cabbage. But over time, it found its way into the recipe. And we love the addition.
So anyway, cover your skillet with a lid and allow the cabbage to simmer on low until tender, 5-7 minutes.
Prepare the Sweet and Sour Sauce
While the cabbage is cooking, combine the following in a glass measuring cup: apple cider vinegar, brown sugar, honey mustard, dried parsley and thyme, kosher salt, and freshly ground black pepper.
Pour this sweet and sour sauce over the cabbage.
I really think this is the KEY to the success of this dish. I love this sauce. It’s not too sweet, but it adds a wonderful flavor to the entire dish.
For an added touch, stir in some freshly chopped parsley and some precooked, crumbled bacon. Continue simmering for 6-8 minutes until heated through.
If I know I’m going to making this dish for supper, I’ll often fry extra bacon in the morning when I’m making breakfast. Otherwise, fry your bacon before you begin this recipe. You can never go wrong with bacon.
I like to serve this dish with Tangy Sourdough Bread. Wowza! Talk about a wonderful and delicious meal. I hope your family will love this easy, weeknight dinner as much as we do. This recipe will serve 4-6 people.
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Kielbasa Potato Skillet Dinner
Ingredients
- 5 pieces bacon strips cooked and crumbled
- 5-6 medium red potatoes cubed
- 1/8 cup water
- 3 tablespoons Extra Virgin Olive Oil
- 1 pound Smoked Kielbasa or Smoked Sausage cut into 1/2" slices
- 1 1/2 cups sweet onion diced
- 1 1/2 cups assorted bell peppers diced
- 1 clove garlic minced
- 3 cups cabbage shredded
- 1/4 cup fresh parsley chopped
- 3 tablespoons cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon honey mustard
- 1 tablespoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
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Instructions Click to Start Cooking
- Gather the ingredients so that you have everything close at hand on the counter or table.
- In a large skillet over medium-high heat, cook bacon until nicely browned. Allow to cool, and then crumble into bite-sized pieces.
- Dice the potatoes, sweet onion, and bell peppers. Mince the garlic. Coarsely shred the cabbage. Set aside on plates or bowls until ready to use.
- Slice the kielbasa into 1/2" slices.
- In a microwave-safe dish or plate, cook the diced potatoes in water for 8-10 minutes, until tender. Drain water.
- In the same skillet over medium-high heat, cook the kielbasa in bacon grease and added olive oil to brown on both sides, 3-5 minutes.
- Add to this the diced sweet onion, bell peppers, and minced garlic. Saute until vegetables are tender, about 5 minutes.
- Stir in the steamed potatoes and cook 10 minutes longer until potatoes are lightly browned.
- Add the shredded cabbage and stir to combine. Cover with a lid and cook for an additional 10 minutes, until cabbage is tender.
- Meanwhile, in a glass measuring cup, combine the cider vinegar, brown sugar, honey mustard, dried parsley and thyme, kosher salt, and freshly ground black pepper.
- Pour over the tender cabbage and stir in along with bacon pieces. Add freshly chopped parsley, if desired. Continue simmering for 6-8 minutes until heated through. Serves 4-6.
Nutrition
Did you make this recipe?
Let me know how it turned out!
Another tempting recipe to try out containing some of my favorite ingredients 🙂
Thanks, Anne. I hope you'll enjoy it!
Hi Deborah,
Another mouth watering recipe. Thanks for sharing! I can't wait to try this.
I also wanted to tell you that I'm awarding you the Versatile Blogger Award over on my blog today. Have a great week.
Hugs,
Michelle
Thanks, Michelle! You are so sweet. Blessings to you.