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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If you love cabbage, give these other recipes a try!
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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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You think this can be made in a Crockpot? I have a 10 Qt. Thinking of doubling the recipe, less Chicken Stock since liquid does not evavorate, and adding pasta last 15 minutes.
We haven’t tested the recipe in a crockpot so can’t say what the outcome would be.