Kielbasa and cabbage with egg noodles is the perfect comfort food for an easy weeknight dinner! Buttery, smokey, and a little sweet for a flavor that can’t be beat!
I don’t know about you, but I frequently get stuck in a rut of defaulting to the same meats and vegetables meal after meal.
Lately, it’s been all chicken and the occasional shrimp and a side salad. For veggies, I use a lot of broccoli and Brussels sprouts, spinach and mushrooms.
I love it, but… pretty soon everything starts looking the same.
So when it occurred to me that I could make kielbasa and cabbage, I was wayyy more excited than a normal person should be.
Cabbage! I love cabbage — and yet, I hadn’t made it in ages!
Also, it’s pretty cheap, and it makes a ton! It’s like it triples in size when you cut it up (and then reduces back to its original volume or smaller once you cook it, but it’s still a lot!).
The combination of kielbasa and cabbage is nothing new. It’s a traditional Polish combination and there are probably a million recipes for it across the Internet. And for good reason! It’s a great quick, easy, and inexpensive comfort food meal.
It’s full of smokey sausage and buttery cabbage – with just a touch of brown sugar to offset the bitterness that can be characteristic of the vegetable.
I thought it would go really well with some egg noodles (I was right!) but if you’re trying to low-carb it, just leave them out and it’ll still be a filling meal.
When we first gave it a taste Mike thought it needed a little something. We tried adding paprika and then thyme, but neither addition quite tasted right. All it ended up needing was just another pinch of salt. So, if in doubt, add salt and pepper to taste! I also think it would be good with a dash of apple cider vinegar.
Another plus for this meal is that it makes enough for 4-6 servings, so you can make it Sunday or Monday and eat the leftovers for lunch all week! It keeps very well and doesn’t lose quality as leftovers.
Making this kielbasa and cabbage with egg noodles made me want to cook other cabbage dishes too: corned beef and cabbage, unstuffed cabbage roll soup, Asian cabbage slaw… It might become the new vegetable of the hour for me.
That’s good. It’ll give Brussels sprouts a break. I know, I know, they’re cousins anyway, but cooking them feels (and tastes) very different.
What do you think? Do you love cabbage? What are the things you make over and over until you’re bored of them?
Kielbasa and Cabbage with Egg Noodles
- 1 medium onion diced
- 1 tbsp olive oil
- 12 oz kielbasa sliced diagonally
- 1 small head green cabbage shredded or chopped
- 2 tbsp brown sugar
- 2 tbsp butter
- 8 oz egg noodles
- 1/2-1 tsp kosher salt to taste
- 1/2-1 tsp pepper to taste
- Heat olive oil over medium heat in Dutch oven or large, heavy-bottomed pot. Add onions and kielbasa and cook about 5 minutes or until sausage is browned.
- Add shredded or chopped cabbage, butter, and brown sugar. Reduce heat to medium low and cook, stirring occasionally, for 10-20 minutes, or until cabbage is wilted and some parts are browned. Taste a piece to see if it’s as cooked as you like it.
- While cabbage is cooking, cook pasta according to package directions and drain.
- Toss cooked pasta with kielbasa and cabbage mixture. Add salt and pepper to taste.