Carrots & Cabbage Kielbasa

Cabbage is typically seen more on menus during the month of March because it’s popularity around St. Patrick’s Day menus. But I’m growing more fond of cabbage each time I cook it. It seems to be quite the underestimated vegetable. This Carrots & Cabbage Kielbasa was one I did serve during a St. Patrick’s Day meal but it’s delicious any time of year. Polish Kielbasa flavors a melange of onions, garlic, carrots and cabbage for a delicious side dish to share…

When making this dish, it came about as a means to cook up everything at once to save time and eliminate the use of additional pots and pans. This is easily a one pot dish that’s great for potlucks! For a vegetarian option, omit the kielbasa and use water instead of chicken stock. We enjoyed this with corned beef but it’s equally good with a pork roast.

1 tablespoon unsalted butter
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1/2 pound baby carrots
1  pound Polish kielbasa, diced 
1 head of cabbage, coarsely shredded or chopped
1 tablespoon sugar1 teaspoon garlic powder
Salt and pepper to taste
1/2 cup water or chicken stock


In a large skillet over medium heat, add butter and olive oil. Add onions and garlic, sautéeing until softened. 

Add the baby carrots and continue to cook for 10 minutes or until carrots have cooked to an al dente.

Once carrots are cooked to an al dente, add the kielbasa and cook until the edges have become slightly crispy.

Add the cabbage and stir to coat with kielbasa and carrots. Season with sugar, garlic powder, salt and pepper.

Add water or stock and cover, cooking for 7-10 minutes or until cabbage has cooked through.

Uncover and stir before serving.