Kielbasa Cabbage Pasta is a hearty and delicious pasta that’s inspired by the Polish dish, Lazanki, and is loaded with saurkraut, cabbage, sour cream, and sliced kielbasa. This cozy and comforting pasta is easy to make and perfect for weeknights!
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So much flavor!
The first time I made kielbasa and cabbage pasta, it only took one bite for me to know I was eating something special.
This dish, inspired by the Polish comfort food, Lazanki, combines some of the best flavors, like cabbage, sauerkraut, kielbasa, and sour cream, and is now one of my favorite comfort foods.
It’s hearty, filling, and everything you want in a pasta!
Polish kielbasa pasta is a meal unto itself, though you could certainly serve it with a green, like roasted broccoli.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pasta. This dish is traditionally made with lazanki noodles, which are small square noodles. I used corkscrew pasta because I couldn’t find lazanki noodles, but you could use any pasta, such as rigatoni or penne. You could also buy pappardelle noodles and break them into pieces to mimic the shape of the lazanki.
- Kielbasa. I’m using Polish kielbasa that I found at the grocery store. Kielbasa can be found in most grocery stores and butchers, though if you can’t find it, you can use a different type of sausage, such as andouille, bratwurst, or Italian sausage, but that will change the flavor profile of the dish.
- Cabbage and sauerkraut. Green cabbage and sauerkraut provide great flavor and heft to the kielbasa pasta.
- Spice. I love the flavor and color paprika and allspice add to this cozy pasta.
See the recipe card for full information on ingredients and quantities.
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How to make Polish Kielbasa Cabbage Pasta
Each number corresponds to the numbered written steps below.
- Heat a large pan over medium heat with the lard and and add the kielbasa.
- Sear on all sides, then transfer to a plate.
- Add the onions and a pinch of salt and cook for 5 minutes or until translucent.
- Add the cabbage and cook for 10 minutes or until it begins to brown.
- Add the sauerkraut and cook for another 5 minutes. At this time, cook the pasta in salted boiling water to 1 minute less than al dente.
- Add the kielbasa back to the pan along with the chicken stock, allspice, and paprika, and bring to a simmer.
- Season with salt and pepper to taste, then add the pasta to the pan and mix together. Cook until the pasta reaches al dente then turn off the heat.
- Add the sour cream and mix. Serve with extra sour cream on the side and enjoy!
Top tips
- Additional ingredients. Many recipes for lazanki will include mushrooms. Those would be a great addition, as would some fresh parsley for color.
- Save your pasta water. Be sure to save your water in the event the kielbasa cabbage pasta dries out at all. Add an ounce or two of water at a time until it’s back to the ideal consistency.
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Kielbasa and Cabbage Pasta
Ingredients
- 1/4 cup lard or vegetable oil
- 1 pound kielbasa sliced into 1/2-inch rounds
- 2 tablespoons unsalted butter
- 1 large onion sliced
- 1 pound shredded cabbage about 4 cups
- 1 1/2 cups sauerkraut drained
- 2 cups low-sodium chicken stock
- 1/2 teaspoon ground allspice
- 2 teaspoons paprika
- 1/2 cup sour cream
- 1 pound Lazanki or corkscrew pasta see notes below
- salt and pepper to taste
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Instructions
- Bring a large pot of salted water to boil.
- Heat a large high walled pan or pot to medium heat with the lard. Add the kielbasa and sear on both sides. Remove the pieces to a plate.
- Add the butter, onion, and a pinch of salt to the pot and cook for 5 minutes or until translucent. Add the cabbage and cook for 10 minutes or until it begins to brown a bit. Add the sauerkraut and cook for another 5 minutes.
- At this time, cook the pasta to 1 minute less than al dente.
- Add the kielbasa back to the pot along with the chicken stock, allspice, and paprika. Bring to a simmer. Season with salt and pepper to taste.
- Add the pasta to the pan and mix together. Cook until the pasta reaches a perfect al dente, then turn off the heat and mix in the sour cream. Serve with extra sour cream on the side. Enjoy!
Notes
- Pasta type. Tradionally this dish is made with lazanki pasta which is a small flat square shaped pasta but any type of small pasta will work.
- Lard/Butter. The whole dish can be made with butter if you don’t have access to lard. Alternatively, starting with bacon, then removing the crisped pieces while leaving the rendered fat in the pan is a good way to fry the kielbasa.
- Additions. Mushrooms are a common addition and a pinch of parsley for garnish will improve the looks of the dish.
- Leftovers. Kielbasa cabbage pasta can be stored in the fridge for up to 3 days and can be reheated in a pan or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love this recipe. I also want to thank you and Tara for the beautiful beautiful cookbook
So glad you enjoyed, Kathleen, and thank you so much for buying the book!
Wow! This recipe is amazing. We faithfully watch your youtube channel and have made several of your recipes. This one is by far our favorite that we’ve been brave enough to make. Thank you for the delicious meal ideas. We’ve made this dish, twice and it’s on the menu for tonight.
So glad you enjoyed, Cara!
This was a solid way to get my kids to eat kraut! It is a delicious, easy recipe
So glad you enjoyed, Julie!
Why is it “not healthy?” Nothing wrong with either lard or butter compared to processed seed oils. Fresh cabbage, onions. Fresh, artisan sausage and fresh dairy. Pasta. My dad was Polish from Long Island, my Lithuanian/German/Russian mom from Chicago. We lived on food like this and loved it. We would have added a bit of caraway to be authentic. Sides would have been horseradish, beets, good rye bread. Finding good sausage is always the difficult part. And sauerkraut. To be honest, Libby’s makes some of the best! I eat right out of the can and it’s affordable. Not always easy to find. Never throw out that juice . . .
I think you and your family would love the treasured dish of Russia: Pelmeni–similar to pierogi.In Jewish lingo: Kreplach. Man, I could eat a million of them right now! Labor intensive, but worth every minute!
Would you recommend I use a shredded head of cabbage, or actually use sauerkraut?
Hi Christopher, the recipe includes both (see the ingredients section). 1 pound of shredded cabbage and 1 1/2 cups of sauerkraut.
So… as fate would have it, I made a braised cabbage/sauerkraut/beef/bacon meal about a week ago. Very good but so much work preparing cabbage (had to boil half/let it cool/squeeze water out of it THEN mix with uncooked cabbage. Had half a head of cabage left over; was trying to figure out what to do with it… Now.. I know!
And I know how this will taste, because every SnF recipe is a swing and and a home run! Might use bacon to replace lard (bacon returns to skillet later!) and might add some ground caraway seed and some chopped fresh dill too. LOVED James idea about pierogis instead of pasta…
IN THE MEANTIME — Both printings of SnF Cookbook completely sold out – which is a nice problem to have with your very 1st cookbook. 3rd printing in the works? Please let me know!
Peter B
Thanks for the comment, Peter. The 3rd printing is done and should be availabe on Amazon soon. The book is still available to order via Porchlight Books and Books-a-Million, if you want to order through those sites.
I love it. It makes a full 12 inch saute pan full. Alot for just two. Can this be frozen?
Yes, you can freeze.
Sounds wonderful! Serving on New Year’s for Polish relatives. : when would you add mushrooms ?
You can sear the mushrooms after you sear the kielbasa, then add them back at the end.
Bought all the ingredients to make this..looks delicious..love your videos..truly helps a novice cook like myself! Thank you and Merry Christmas!
This is an excellent and easy dish! Perfect for a busy night when you’re tired and don’t have a lot of time. It’d comfort food on steroids. My wife’s family is polish and I’d call it Bigos’ little brother. Great job.
Looks great but are you using Fresh Kielbasa or cured ?
Ours was smoked but you really can use any kielbasa.
What brand kielbasa did you use in the video? I cannot find any that diameter or color. Is it fresh? Thanks and we love your recipes!
Hi Aaron, it was the in house brand from a local grocery store here, Uncle Giuseppe’s.
Will be making this!
This looks amazing. Can’t wait to give it a try!
What would be good sides for this?
Hi Fred, this dish doesn’t really need a side, but something like roasted broccoli or sauteed spinach would be good.
Hi Jim. I’m on the Keto diet. I love everything in this recipe but I’m wondering if I can leave out the pasta? If so, are there adjustments of any kind I will need to make?
Thanks,
Maurice
Hi Maurice, yes, you can make this without the pasta.
I absolutely love your new cookbook that I also ordered one for my cousin! Keep up the great recipes. I look forward to your emails every day. I love the style of your cooking and the ease of making virtually anything that you’ve created. Looking forward to your next cookbook!
We appreciate that, Elaine! Thanks for buying the book!
Sounds like wonderful comfort food-perfect for cold weather days. Just wondering about the 2 cups of stock. Does that end up cooking off or getting absorbed by the almost al dente pasta?
The stock helps to form a sauce. Much of that gets absorbed by the pasta which is why we recommend saving your pasta water in the event you need more liquid.