20-Minute Kielbasa Cabbage Potato Skillet Recipe

Why You’ll Love This Recipe

I love how this dish comes together so fast without sacrificing taste. It uses basic, budget-friendly ingredients and still feels comforting and complete. By microwaving the potatoes first, I save time without losing any of that crispy texture I love from skillet-fried potatoes. It’s a one-pan wonder that makes cleanup a breeze, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 medium potatoes, peeled and chopped into bite-sized pieces

• Salt and pepper, to taste

• 2 tablespoons refined coconut oil or light olive oil

• 1 medium onion, sliced

• 3 cloves garlic, minced

• 12 oz kielbasa, sliced thin

• ½ head green cabbage, sliced into ribbons

• 2–3 tablespoons water

Directions

1. I start by peeling and chopping the potatoes into bite-sized pieces. I toss them with a bit of salt and pepper in a microwave-safe bowl and microwave for 4 minutes. After a quick stir, I microwave them for another 2–4 minutes until they’re fork-tender.

2. While the potatoes are cooking, I heat the oil in a large skillet over medium-high heat. I sauté the sliced onion until it’s softened and slightly browned—this adds a delicious sweetness to the dish.

3. I add the minced garlic and sliced kielbasa to the skillet and cook for about 3 minutes, letting the sausage get golden and sizzling.

4. Once the potatoes are ready, I toss them into the skillet. I let them sit undisturbed for a few minutes so they develop those crispy, browned edges I love, stirring occasionally to prevent burning.

5. I add the sliced cabbage, season with more salt and pepper, and toss everything together. I pour in 2–3 tablespoons of water, cover the skillet, and let it steam for about 2 minutes—just until the cabbage is bright green and slightly wilted.

6. I give it a final taste and adjust the seasoning before serving it hot.

Servings and Timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Sometimes I swap in red potatoes or Yukon golds—they hold their shape well and taste great.

• For more spice, I use spicy kielbasa or toss in a pinch of red pepper flakes with the garlic.

• I occasionally add a splash of apple cider vinegar at the end for brightness.

• If I want to stretch the dish, I stir in some cooked white beans or serve it over rice.

• For extra richness, I top it with a fried egg or a sprinkle of shredded cheddar before serving.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days.
To reheat, I warm them in a skillet over medium heat with a splash of water to help steam everything back to life. The microwave also works—about 1–2 minutes on high per portion.
I don’t recommend freezing this dish, as the potatoes and cabbage can lose their texture after thawing.

FAQs

Can I use pre-cooked or leftover potatoes?

Yes, I often use leftover boiled or roasted potatoes. I just chop them and skip the microwave step—they crisp up beautifully in the skillet.

What kind of kielbasa should I use?

I usually go with smoked pork kielbasa, but chicken or turkey kielbasa works well too. Just make sure it’s fully cooked before slicing.

Do I need to use coconut oil?

No, I’ve made this with olive oil, avocado oil, or even butter—anything with a decent smoke point works.

Can I make this dish vegetarian?

Absolutely. I leave out the kielbasa and add mushrooms, chickpeas, or a plant-based sausage for a meatless version.

How do I keep the cabbage from getting mushy?

I only steam it for 2 minutes and make sure not to overcook it. I want the cabbage to be wilted but still have a slight crunch for texture.

Conclusion

This Kielbasa Cabbage Potato Skillet is one of those fast, fuss-free meals I can always count on. It’s cozy, filling, and full of flavor—ready in just 20 minutes with minimal prep and clean-up. Whether I’m cooking for myself or the whole family, this one-pan wonder hits the spot every single time.