German Kielbasa with Broccoli Slaw and Cabbage

If you’re in the mood for something hearty and filling, this German Kielbasa with Broccoli Slaw and Cabbage recipe is a unique twist on the usual sausage and sauerkraut. You can buy broccoli slaw (thinly sliced broccoli, carrots, and cabbage) where you buy the bagged salads, so it’s easy to prepare this healthy meal. Then shred some more cabbage and you’ve got your veggies ready to go. If you can’t find broccoli slaw anywhere in your supermarket, just substitute it with extra cabbage or thinly slice up your own mix of broccoli, carrots, and cabbage.

Kielbasa is just Polish sausage – usually pork – but you can use any kind of bratwurst or other German sausage if you can’t find kielbasa. It doesn’t need to be pork, either – it can be lamb, turkey, chicken, buffalo or whatever. Remember, when choosing sausages, make sure you buy high quality meat – preferably pasture raised and/or organic –  to keep it Paleo friendly and as healthy as can be. For more FREE and delicious Paleo recipes, visit our PaleoPlan Recipe Center.

kielbasa with broccoli and cabbage
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German Kielbasa with Broccoli Slaw and Cabbage

Servings 4

Total Time: 90 minutes

Cook Time: 90 minutes

Nutrition Information

calories 357

carbohydrate 12.4g

protein 17.1g

fat 27.4g

saturated fat 8.1g

cholesterol 79g

sodium 1383g

fiber 3.1g

sugar 2.7g

Ingredients

  • 2 tablespoon(s) olive oil, extra virgin
  • 1 small onion(s) chopped
  • 2 medium garlic clove(s) minced
  • 2 cup(s) broccoli slaw (found with the bagged salad mixes - use 2 cups of thinly sliced cabbage, carrots, and broccoli if you can't find it pre-bagged)
  • 1/2 head(s) cabbage(s), green either green, purple or a mixture; shredded (about 2 cups)
  • 1/4 teaspoon(s) red pepper flakes (more if you want it hot!)
  • 1 pound(s) pork kielbasa or other German sausage (can be substituted by sausage made with meat other than pork)
  • 2 tablespoon(s) apple cider vinegar
  • 1/4 cup(s) water
  • 1 tablespoon(s) caraway seeds

Instructions

  1. Heat the olive oil on medium low in a large skillet. Add the onion and cook until soft.
  2. Add the garlic and cook for one more minute.
  3. Add the broccoli slaw and cabbage and stir. Season with salt and pepper and add the red pepper flakes.
  4. Add the sausage and cook until browned, and then stir in the apple cider vinegar and water.
  5. Continue cooking until vegetables are tender. Stir in the caraway seeds and serve.

Comments

  1. Looks terrific, especially since we are in the 30s (ugh) again.
    I have most of the ingredients now, but am still stalking the wild kielbasa.
    (please define high quality;other German; Polish?) Sorry, but once
    you started holding our hands through the Paleo Plan, you have to tell us
    EVERYTHING! Muchas gracias!

    1. Gail – Ha ha! By “high quality” I just mean sausages that are preferably made from pastured meats with no weird ingredients or fillers in them. Or at the very least, organic or humanely raised with no GMOs. That’s all!

  2. Hi Neely,
    Made it today and really like it! The high-quality-kielbasa I found (Whole Foods) is only 12 oz. but I sliced it thin, and there’s plenty of meat in each bite. I used green cabbage, but may combine green and red, next time.
    Thank you.

  3. This has been my lunch all week and I love it. Reminds me of my mother’s “can of sauerkraut + kielbasa” recipe, but oh so much better. This is a keeper!

  4. G’Day Neely
    We tried this tonight too but used Spicy Italian Pork Sausages from our free-range butcher as he didn’t have any Kielbasa. I just wanted to check that the recipe is correct when it says to use 1 tablespoon of caraway seeds as I thought it was going to be far too overpowering for our liking so sprinkled 1/2 a dessertspoon in instead. We enjoyed this meal and will probably cook again. Cheers from Sydney Australia.

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