Kielbasa & Sauerkraut Skillet
Browned coins of smoky kielbasa simmered with buttery onions, fresh cabbage, tangy sauerkraut, caraway and grainy mustard — a cozy one-pan supper in about 35 minutes.
Nutrition per serving
about 1½ cups- Net carbs
- 8g
- Calories
- 546kcal
- Protein
- 20g
- Fat
- 46g
- Total carbs
- 14 g
- Fiber
- 5.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Beer-braised bratwurst: Fully cooked bratwurst simmered with the onions and sauerkraut in ultra-low-carb beer, for a Wisconsin-style supper.
- Brown the whole brats in the butter, turning, 5–6 minutes, then set aside. Simmer the vegetables with the beer instead of broth, then nestle the brats back in for the last 5 minutes, until hot through (165°F/74°C). Slice or serve whole.
Creamy mustard sauce: A splash of cream and a spoonful of Dijon turn the pan juices into a mellow, creamy mustard sauce.
- After returning the kielbasa, stir in the cream and Dijon and simmer 3–4 minutes, until the sauce coats the cabbage.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $10.24 for 4 servings ($2.56 each) · how we estimate
Instructions
-
Melt 1 tablespoon butter in a large, deep skillet over medium-high heat. Add the kielbasa in a single layer and brown 2–3 minutes per side. Transfer to a plate.
-
Lower the heat to medium and add the remaining butter and the onion. Cook 6–8 minutes, stirring occasionally, until soft and golden. Stir in the garlic, caraway and smoked paprika for 30 seconds.
-
Add the cabbage and cook 5 minutes, stirring, until it starts to wilt.
-
Stir in the sauerkraut, broth, mustard and pepper. Cover and simmer 10 minutes, until the cabbage is tender.
-
Return the kielbasa, uncover and simmer 4–5 minutes more, until the liquid has mostly cooked off and the sausage is heated through to 165°F (74°C). Taste before salting — the sauerkraut and sausage are both salty. Sprinkle with dill.
Tips for success
-
For a milder dish, rinse the sauerkraut in a sieve and squeeze it before adding. For more tang, use it straight from the jar with a splash of its brine. - Kielbasa recipes vary: some add corn syrup or fillers. Look for 2 g of carbs or less per serving on the label.
- Fresh cabbage cooked with the sauerkraut softens its sharpness and stretches the dish without many carbs.
Nice to have, not needed
- A cast-iron skillet gives the kielbasa the best browned edges — any large skillet works.
- A dollop of sour cream on top softens the tang — tasty, but optional.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Warm in a skillet over medium heat 4–5 minutes, or microwave 1½–2 minutes, stirring halfway.
Prep tip: It reheats beautifully and the flavor deepens overnight, so it makes an easy one-pan lunch to portion on prep day.
Refrigerate up to 4 days or freeze up to 2 months.
Variations
2 variations, each with its own ingredients and macrosBeer-braised bratwurst
ProteinFully cooked bratwurst simmered with the onions and sauerkraut in ultra-low-carb beer, for a Wisconsin-style supper.
- smoked kielbasa → fully cooked bratwurst links
- chicken broth → ultra-low-carb beer
11 g net · 590 kcal · 22 g protein · 48 g fat · ≈$2.60 per serving (+3 g net carbs vs the original)
Creamy mustard sauce
FlavorA splash of cream and a spoonful of Dijon turn the pan juices into a mellow, creamy mustard sauce.
- + ½ cup heavy cream
- + 2 tsp Dijon mustard
8.8 g net · 649 kcal · 21 g protein · 57 g fat · ≈$2.85 per serving (+0.8 g net carbs vs the original)
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