One-Pot Kielbasa, Potatoes, and Cabbage
An easy, old-fashioned dinner made with smoked kielbasa, potatoes, and cabbage, all cooked together in one pot and served with your favorite toppings.
Ingredients
- 1 lb fully cooked smoked kielbasa cut into large serving pieces
- 4 5 medium potatoes peeled if desired and cut into large chunks
- 1 medium head green cabbage cut into quarters
- Water enough to cover or nearly cover the ingredients
For Serving (optional):
- Butter
- Sour cream
- Salt and black pepper
- Yellow or spicy brown mustard
- Apple cider vinegar
Instructions
- Place the kielbasa, potatoes, and cabbage wedges in a large stockpot or Dutch oven.
- Add enough water to cover or nearly cover everything. It's fine if some of the cabbage sits above the water.
- Bring to a boil over medium-high heat.
- Reduce the heat slightly and continue cooking at a gentle boil for approximately 20–30 minutes, or until the potatoes are fork-tender and the cabbage is tender.
- Carefully drain the cooking water.
- Separate the kielbasa, potatoes, and cabbage into serving bowls.
- Serve hot with butter, sour cream, salt, pepper, mustard, and apple cider vinegar, as desired.
Notes
- Cooking time depends on the size of the potato pieces and cabbage wedges.
- If the cabbage is especially large, cut it into additional wedges so everything fits comfortably in the pot.
- A little apple cider vinegar adds a delicious tang to the cooked cabbage.
- Leftovers can be refrigerated for 3–4 days.