Fried Kielbasa and Cabbage is a classic skillet dish that is economical and easy to prepare any time of the year. This quick and simple recipe includes Andouille sausage and bacon and is ready in under 20 minutes.
Kielbasa and Cabbage Stir Fry Recipe
Everyone loves this easy and colorful side dish. My family loves adding Andouille sausage and bacon to the cabbage, onions and bell peppers. In their book, the meats turn this easy side dish into a main dish skillet meal that comes together quickly.
What is Andouille Sausage?
Andouille sausage is a smoked sausage that originated in France. It is more commonly associated with the cuisine of Louisiana, particularly Creole and Cajun cooking. Its meaty middle is a combination of pork butt, fatback, and occasionally other cuts such as pork liver.
A mixture of spices, including garlic, onions, pepper, thyme, and paprika, gives the sausage its distinct flavor. Andouille sausage has a coarse texture and smoky taste from the smoking process.
Does red cabbage taste like green cabbage?
Purple cabbage, or red cabbage, has a slightly different taste than green cabbage. The taste difference between purple and green cabbage is subtle.
Some people may prefer one based on personal preference or the specific recipe they use. I prefer to use green cabbage for this recipe.
What To Love
- This recipe makes a BIG batch of fried cabbage…there’s plenty to around.
- Substitute other types of cooked meat, such as Kielbasa or smoked sausage, as desired.
- Fried cabbage is very economical and quick side dish to make.
Fried Cabbage with Kielbasa and Bacon
You’ll need these ingredients to make this recipe:
- Andouille sausage – you can substitute any type of fully cooked sausage
- Red onion
- Sweet bell peppers
- Cajun seasoning
Fried Cabbage with Kielbasa and Bacon
Slice the sausage into coins about 1-inch thick. Chop the bacon into pieces about 1/2-inch in size. Slice the red onion into thin slices and cut the bell peppers into thin strips.
In a large, deep skillet over medium-high heat, cook the chopped bacon until browned and slightly crisped. Remove to a paper-towel-lined plate and reserve.
Remove all but 1-2 tablespoons of the bacon fat from the skillet. Add the Andouille sausage coins to the pan. Brown the sausage in bacon fat over medium heat, or until browned on each aide. Remove the sausage coins from the skillet; reserve in a paper towel-lined bowl to drain the fats a bit.
In the pan drippings, still over medium heat, add the cabbage, onions, and bell peppers to the skillet. Partially cover the pan with a lid or foil. Cook the vegetables for 10-15 minutes. Stir occasionally, until softened and translucent.
Return the bacon and sausage to the skillet with the vegetables; season to taste with the Cajun seasoning or salt and pepper, as desired. Serve warm.
MORE FAVORITE SIDE DISH RECIPES TO ENJOY
If you’re a fan of hearty and filling cabbage soup recipes like I am, I hope you’ll check out Instant Pot Cabbage Roll Soup and 3-Minute Instant Pot Ham and Cabbage Soup.
This Crispy Bacon and Sweet Potato Hash is a sautéed vegetable medley with crispy, browned bacon pieces that are both beautiful and delish. Bacon hash is easy to make and comes together very quickly.
A Cajun Sweet Corn Medley is a traditional summer side dish that combines sweet corn and vegetables with BACON to make a tasty and colorful addition to any meal.
Fried Kielbasa and Cabbage
- 1/2 lb. bacon chopped
- 1 lb. andouille sausage sliced into 1-inch coins
- 1 medium head cabbage thinly sliced
- 1 medium red bell pepper seeds and membranes removed, sliced
- 1 medium orange bell pepper seeds and membranes removed, sliced
- 1 medium red onion sliced
- Your favorite Cajun seasoning to taste
- Salt and pepper to taste
- In a large, deep skillet over medium high heat, cook the chopped bacon until browned and slightly crisped; remove to a paper-towel lined plate and reserve.
- Remove all but 1-2 tablespoons of the bacon fat from the skillet, then add the Andouille sausage coins to the pan; brown the sausage in bacon fats over medium heat, just until browned on each aide. Remove the sausage coins from the skillet; reserve in a paper towel-lined bowl to drain the fats a bit.
- In the pan drippings, still over medium heat, add the cabbage. onions and bell peppers to the skillet. Partially cover the pan with a lid or foil, cooking the vegetables for 10-15 minutes, stirring occasionally, until they are softened and translucent.
- Return the bacon and sausage to the skillet with the vegetables; season to taste with the Cajun seasoning or salt and pepper, as desired. Serve warm.
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