Braised Cabbage with Kielbasa and Bacon – Keto, Paleo, Whole 30
This braised cabbage with kielbasa and bacon is such a flavorful meal that is perfect for any busy weeknight. It is made with simple ingredients, but loaded with packed with flavor and it comes together in less than 30 minutes! This family friendly recipe will quickly become a staple in your home.
Every step in this recipe is building layers of flavor. From the bacon, cabbage, kielbasa and insanely delicious braising liquid, you literally cannot go wrong with this meal. My husband loves it because it brings back memories from his childhood in Poland. It has very Polish flavors and we love it.
I love to use Pederson’s Farms kielbasa and bacon when I am doing a round of Whole30. They both have so much flavor. If you are not doing a round, any smoked sausage and bacon will work.
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Braised Cabbage with Kielbasa and Bacon
- 4 strips Bacon
- 1 lb Kielbasa sliced
- 1 Tbls Ghee
- 4 cups Cabbage shredded
- 1 Yellow Onion sliced
- 2 cloves Garlic sliced
- 2 Tbls Dijon Mustard
- 3 Tbls Apple Cider Vinegar
- 2 Tbls Chicken Broth
- 1 tsp Salt
- 1/2 tsp Crushed Red Pepper Flakes
- 1 + 1/2 tsp Smoked Paprika
- 2 Tbls Green Onion for topping
- In a large skillet over medium heat, fully cook bacon and remove from the pan
- Add in the sliced kielbasa and cook until just browned and caramelized (about 3-5 minutes) and remove from pan
- Discard all but 1 Tbls of the fat from the pan and add in the ghee and yellow onion. Turn heat to medium/low and cook the onions until tender and slightly caramelized (about 5-7 minutes)
- Add in the garlic, salt, pepper flakes and paprika and cook for another minute then add in the cabbage
- While the cabbage is starting to cook down, whisk the mustard, apple cider vinegar and broth together in a bowl
- Pour the mixture over the cabbage, turn heat to medium and cook another 10-15 minutes (or until cabbage is tender and liquid has reduced)
- Remove from heat and stir in the kielbasa, top with chopped bacon and green onions. Season with more salt if needed
Great recipe exactly as written! I made this for dinner tonight and it was simply delicious!
This recipe calls for a yellow onion in the ingredients then a green onion in the directions. Which one is it or how much green onion at the end of the recipe directions do you use?
Thank you for your help. This recipe sounds amazing.
Hi Bonnie, Sorry for the confusion. It calls for a yellow onion in the recipe and then green onion for a topping. It is usually about 2-3 Tbls of green onion at the end. I will update. Enjoy the recipe!
Love the old world flavors of this recipe.
So glad you enjoyed it Ann!
Tried this recipe last night as written. Am blown away at how simple and delicious it was. We’ve been on the paleo diet for 5 weeks. My husband remarked that this dish was as satisfying as a big buttery bowl of pasta would have been. The ribbons of cabbage in the flavorful sauce were “slurpable” goodness! I am an experienced from-scratch cook and ALWAYS change and add to the recipes I try. Not this time. Can’t wait to try more of your recipes. Thanks a bunch!
Nancy, you have made my day! What a lovely comment, thank you for taking the time to share with me 🙂
I can’t wait to try this either! Is it good re-heated as I might make it for my week night dinners after work or for a Potluck Thursday . I would make it Wednesday night then reheat it Thursday?
How many ounces per serving
I add jack cheese and a little bit of cheddar for a little extra kick! Love it
So glad to hear that Jason, thank you for sharing!
I made it and im in love! Perfect for low carb meals. Thsnk u so much for this easy and yet delicious recipe!
I am so glad you loved it, it is a fave in our house for sure!
Trying it out tonight. Cant wait smells so good….may have added another 2 slices of bacon but yum