Cozy Cabbage & Kielbasa Skillet – Plus: How to Store Cabbage Like a Pro
This Cabbage and Kielbasa Skillet is a weeknight, budget friendly hero. It’s hearty, comforting, and ready in under 20 minutes. Best of all, it’s built around one of the most affordable, underrated veggies out there—cabbage. If you’re looking for a fast, flavourful way to enjoy seasonal winter veggies – this is IT!
Not only do I want to share this timeless, quick and easy recipe with you, but I want to share helpful tips for selecting and storing cabbage with you.
Other Cabbage Recipes: Braised Red Cabbage (German Style), Cabbage & Potato Soup, One Pan Egg Roll, Red Cabbage & Carrot Quick Pickle
Types of Cabbage – And When to Use Them
Not all cabbages are created equal—and that’s a good thing! Each variety brings something different to your plate. You’d be surprised how many different cultivars within each type there are! So while this is not a complete list, it highlights some of ones you’re most likely to find in grocery stores.
Green Cabbage – (Used in this recipe)
The most common and versatile type. Firm, dense, and mild in flavour.
Best for: sautéing (like this skillet recipe!), soups, slaws, roasting, and cabbage rolls.
Red (Purple) Cabbage
Similar texture to green but with a peppery edge and bold colour.
Best for: raw salads, pickling, or braising (one of my favourite German style veggies).
Savoy Cabbage
Wrinkled, tender leaves with a delicate texture and slightly sweet flavour.
Best for: stuffed cabbage rolls, stir-fries, or light sautés.
Napa Cabbage (Chinese Cabbage)
Oblong shape with pale green crinkly leaves. Softer and juicier than other types.
Best for: quick stir-fries, kimchi, soups, and fresh slaws.
Pro Tip:
Red and green cabbages are interchangeable in most cooked recipes. Savoy and Napa cook faster and break down more quickly, so adjust accordingly.
How to Select The BEST Cabbage
Cabbage is available year-round in our grocery stores, but some seasons offer better quality, price, and freshness due to local harvesting cycles. In Canada, October to March is the best time to buy green and red cabbage. Our Savoy and Nappa cabbage season is a little shorter and typically from September to January.
When picking your cabbage look for:
- Tight, dense heads.
- Cabbage that is heavy for its size in comparison to others around it.
- Avoid cracks or wilted outer leaves. A few outer blemishes are normal, but skip any with soft spots or discoloration.
- Outer leaves with vibrant green or red/purple colour.
How to Store Cabbage
Luckily, whole heads of cabbage can last for a long time. Once it’s cut, though, it’s best to use it up within a week to get the most nutrients.
How to Store Whole Cabbage
- Keep unwashed cabbage in the crisper drawer of your fridge, ideally in a loose plastic bag or wrapped in a slightly damp towel.
- Whole cabbage can last 3–6 weeks, sometimes longer if stored in cool, humid conditions.
How to Store Cut Cabbage
Once cut, cabbage is more vulnerable to moisture loss, oxidation (browning of the edges) and loss of Vitamin C (fibre, minerals(calcium & potassium), Vitamin K, folate (and other B Vitamins) remain). The smaller pieces of cabbage, the shorter it’s shelf life. Shredded cabbage will keep for 3-5 days while a head cut in half or in quarter pieces and stored well can last for up to 2 weeks.
- Wrap cut cabbage tightly in plastic wrap or beeswax wrap.
- Store it cut-side down against the container or surface to limit air exposure
- If you notice any moisture buildup, which could lead to mold, add a dry paper towel.
- Keep in the high humidity crisper drawer of your fridge
- Keep small pieces for 5-7 days and halves or quarters for 1-2 weeks
Pro Tip:
Always trim a thin layer off the cut edge before using to refresh the surface. However, if you see mold spots, simply trimming it is not recommended for a high moisture vegetable like cabbage. It’s best to compost it.
What Is Kielbasa (and How Do You Say It?)
If you grew up on the Canadian Prairies like I did, you probably know it as “Koo-bah-sah.” That’s the pronunciation I heard at every family gathering, potluck, and community dinner—and it’s still what I call it today.
But you may pronounce it differently! I’ve heard KEEL-bah-sah, keh-WAH-bah-sah, keew bassa, ka-ba-see and so on. Clearly it’s been adopted in many different regions, each giving it their own twist.
What does the word – however you pronounce it mean? Kielbasa is the Polish word for sausage and Kovbasa is the Ukranian word for sausage. After generations of migration – you end up with unique pronunciations. Nothing to get worked up about – just a really cool look at the history of our food!
For this recipe – use your favourite smoked, garlicky pork sausage – it is usually fully cooked. If it is not – you’ll have to cook your sausage longer!
Pro Tip: Browning kielbasa in a skillet enhances the flavour and texture. You get crispy edges, extra smokiness, and deeper savoury notes—perfect for pairing with cabbage.
Recipe for Cabbage & Kielbasa Skillet
Cabbage and Kielbasa Skillet
Ingredients
- 1 tbsp canola oil
- 7 oz 200 g smoked kielbasa, sliced
- 1/2 onion sliced
- 3 garlic cloves minced
- 1/2 head green cabbage sliced into ribbons
- 1/2 tbsp hot & sweet dill mustard or any flavour/variety
- 1 tbsp apple cider vinegar
- 1/2 tsp paprika
- Salt & pepper to taste
- 1 Tbsp parsley, dill, or green onions for garnish
Instructions
- Heat oil in a large skillet. Add sliced kielbasa and sauté until browned. Remove.
- Add onion and cook 2–3 minutes, until softened.
- Stir in garlic, cabbage, mustard, vinegar, paprika, salt and pepper.
- Cook uncovered for 10–12 minutes, stirring occasionally, until cabbage is tender. Return sausage to heat through.
- Taste, adjust seasoning, garnish with fresh green herbs and serve hot.
Video
Notes
- Cabbage: Green cabbage works best, but Savoy or Napa will also work—just reduce cook time slightly for more tender varieties.
- Kielbasa: Use any fully cooked, smoked/cured sausage. Turkey kielbasa or plant-based sausages work too.
- Use Beans: Don’t want sausage, try it with cannellini beans or broad beans (fava beans) for a hardier, sturdier option.
- Mustard: Use your favourite mustard – I’ve tried a grainy maple mustard, Dijon or other grainy mustards.
- Add-ins: A shredded carrot, some sliced apple, a sprinkle of caraway seeds (European touch) a splash of broth are great optional additions.
- Make it a meal: Serve over mashed potatoes, egg noodles, or enjoy it as-is with crusty bread.
- Storage: Leftovers keep well in the fridge for up to 3 days. Try it for breakfast with a fried egg!
Nutrition Facts (per serving)
Storing Leftovers (and a Breakfast Idea You’ll Love)
This cabbage and kielbasa skillet makes excellent leftovers—the flavours deepen overnight, and it reheats beautifully.
How to Store:
- Let leftovers cool completely
- Store in an airtight container in the fridge
- Keeps well for up to 3 days
To reheat: warm gently in a skillet over medium heat, or microwave in short bursts until hot.
🍳 Bonus Idea: Breakfast Skillet!
The next day, try reheating a scoop and topping it with a fried egg for a hearty, savoury breakfast. Add a few slices of rye toast on the side, and you’ve got a Prairie-style brunch in under 10 minutes.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.