Miss Jill’s Cabbage and Kielbasa is a quick and easy one pot dish. Great for busy weeknights or when its 5 O’clock, and you realize you didn’t pull anything out of the freezer to thaw and the family asks, “What’s for dinner”. With just three main ingredients as well as some oil, salt and pepper to taste. This dish is budget friendly, quick, easy, and one you can feel good about serving up. It’s loaded with vitamins and minerals thanks to the star of the dish “Cabbage”.
I learned about this dish a few years ago at our daycare. Our 2 and 5 year old kids (at the time) were sitting at the daycare dinner table when I arrived to pick them up. They were not in any hurry to leave, I’m pretty sure they didn’t even look up when I said Hi. They were not in a hurry because they were gobbling down one of their favorite meals Miss Jill served up! Miss Jill’s Cabbage and Kielbasa. When I found out how easy it was to make, and bonus it was Keto friendly. Jill’s Cabbage and Kielbasa became a staple weeknight recipe at our house!
Cabbage is by far one of my favorite vegetables. Shred it up for coleslaw or add it to soup as a noodle substitute. Try cabbage in place of lettuce for your tacos (seriously good). Fermenting cabbage into sauerkraut is one of my favorite ways to preserve Cabbage. Especially when it’s plentiful in the garden. The family would say the best cabbage dish around is Miss Jill’s Cabbage and Kielbasa!
How to make Miss Jill’s Cabbage and Kielbasa
Start off by heating your pan or large skillet over medium-high heat. While the oil is heating slice your onion into strips. Once the oil comes to a heated shimmer, add the onion. When the onion is just barely tender, its time for the Kielbasa. Add sliced kielbasa to the pot stirring frequently about 5-7 minutes or until the Kielbasa starts to brown.
Finally dice the cabbage and add to the Kielbasa and onions. Toss with some salt and pepper to taste (about ½ tsp of each) then turn back heat to Med-low and cover the pan with a lid. Cook for about 2-3 minutes until the cabbage is bright green and slightly wilted. Add additional salt and pepper if needed. It is that simple, dinner is ready!
Picking the perfect Cabbage…
When choosing your cabbage look for one where leaves are tightly compacted without any splits in the head. Check the stem and ensure leaves are not pulling away. The cabbage should be firm and feel heavy for its size.
To store you cabbage, remove loose leaves and wrap the head in a damp paper towel. Place the cabbage in a perforated plastic bag or mesh breathable bag in the crisper/hydrator section of the fridge. You can purchase produce mesh bags here . You can also make your own by carefully punching about 25 holes into a plastic bag with a hole punch or something sharp.
This method will keep the cabbage for 3-4 weeks. I think it is important to note that Cabbages release a pungent odor as they breathe. It’s not uncommon to notice a strong cabbage smell in the refrigerator over time. The cabbage is not bad – this is normal.
Tips and Tricks…
Looking for a simple side dish. Leave the kielbasa out and you will have a flavorful side you can serve up with just about anything.
If you’re a fan of garlic, you can add some garlic at the same time you add your sliced Kielbasa. About 3 garlic cloves minced should be the perfect amount in this dish.
If your family is a fan of potatoes, and you’re not worried about your carbs, potatoes are great addition. A pound of pre-cooked potatoes any variety diced in 1 inch cubes can be added. Add them half way through the Kielbasa cooking process. Add additional oil when adding potatoes to the pot. I really like red skinned potatoes with the skin left on for this recipe.
This recipe is named appropriately, Miss Jill’s Cabbage and Kielbasa. Jill is an amazing cook, baker and friend. She shared this favorite recipe with my family and I am so excited to share it with yours! We hope you love it as much as we do! The Scrambled Eggs
Miss Jill’s Cabbage and Kielbasa
Equipment
- Large Skillet or Pot with Lid.
Ingredients
- 2 12 oz rings Kielbasa I use Hillshire Farm
- 1 head Cabbage
- 1 onion
- 1 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- Start off by heating your pan or large skillet over medium-high heat. While the oil is heating slice your onion into strips. Once the oil comes to a heated shimmer, add the onion.
- When the onion is just barely tender, its time for the Kielbasa. Add sliced kielbasa to the pot stirring frequently about 5-7 minutes or until the Kielbasa starts to brown.
- Finally dice the cabbage and add to the Kielbasa and onions. Toss with some salt and pepper to taste (about ½ tsp of each) then turn back heat to Med-low and cover the pan with a lid. Cook for about 2-3 minutes until the cabbage is bright green and slightly wilted.
- Add additional salt and pepper if needed. It is that simple, dinner is ready.