German Kielbasa with Broccoli Slaw and Cabbage

kielbasa with broccoli and cabbage
Recipe makes 4 servings.
Approximate Prep Time: 45 minutes
Approximate Cook Time: 45 minutes
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Votes: 9
Rating: 4.78
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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


  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.


  1. Gail

    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!

    • Neely

      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. Gail

    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.


    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. ddm

    Well, kielbasa is Polish, not German…

  5. Mal W

    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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