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Butteryum food blog recipes

Smoky Kielbasa with Seasoned Cabbage and Potatoes

Patricia Reitz

Smoky Kielbasa with Seasoned Cabbage and Potatoes - ButterYum

I usually hate kitchen mishaps, but occasionally they turn out to be a good thing. That's exactly what happened when I developed this recipe which quickly became a family favorite.  Not only is it packed full of flavor, but it's made in one pot and is ready in less than 30 minutes.  How great is that?

It all started when I bought what I thought was a can of sauerkraut at the grocery store.  Fast forward a few nights to when I opened that can and discovered it wasn't sauerkraut at all.  It was seasoned cabbage.  Seasoned cabbage?  What the heck was seasoned cabbage?  I'd never heard of it, but time was ticking and I had a hungry family waiting for dinner so I needed to come up with a meal fast.  

The smoky Kielbasa, sweet cabbage, and creamy potatoes are a flavor match made in heaven - oh my!  The family completely devoured it before my eyes so I knew I had a winner on my hands.  Now I keep seasoned cabbage in the pantry at all times so I can make this tasty dish whenever a craving strikes.    

In a huge skillet or 6-quart casserole pan, saute a few links of kielbasa in a little olive oil (or if you cut the kielbasa into rings, no need to add oil).

Cook the kielbasa until it's nice and brown on each side; remove from pan and set aside.

This is the can of seasoned cabbage that I mistook for sauerkraut.  Such a happy mistake on my part!

Pour the cabbage and all the liquid from the cans into the pan.

Next place the thinly sliced potatoes on top of the cabbage.  I've made this dish with all kinds of potatoes and have determined thin-skinned red or new potatoes are the best.  They hold their shape and have a creamy texture when cooked.  Baking potatoes (Idaho, Russet, etc) are the worst.

Place the kielbasa on top of the potatoes.

As soon as the mixture comes to a boil, reduce the heat to a simmer and cover.  Simmer for 20-30 minutes or until the potatoes are cooked through. 


Items used to make this recipe:

Smoky Kielbasa with seasoned Cabbage and Potatoes

makes 6 servings

Printable Recipe


  • 1 tablespoon olive oil (or even better, rendered bacon fat)
  • 2 pounds Kielbasa (I like Tyson), cut into 3-inch lengths (or cut into coins)
  • 2 15-ounce can Seasoned Cabbage (Margaret Holmes)
  • 2 pounds red new potatoes, cut into 1/8-inch thick slices
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper


  1. In a very large nonstick skillet, heat olive oil and add Kielbasa.
  2. Brown Kielbasa on both sides; remove from pan.
  3. Add seasoned cabbage to pan.
  4. Layer the potato slices on top of the cabbage: sprinkle evenly with salt and pepper.
  5. Place Kielbasa on top of the potatoes.
  6. Bring mixture to a boil, then reduce heat to a simmer and cover pan.
  7. Continue simmering for about 30 minutes, or until the potatoes are tender. 

Note:  Since developing this recipe, I've changed the way I make it... it takes a little more time, but I find the result is even more flavor.  Instead of cutting the Kielbasa into links, I cut it into coins that are then browned on both sides before simmering with the cabbage and potatoes.  Here's a quick look at what I mean.