Cast-Iron Kielbasa and Cabbage Skillet
Brown sliced kielbasa in a 12-inch cast-iron skillet over a medium camp stove flame or a grate over medium coals, then cook the onion and cabbage in the rendered fat until tender and browned at the edges. Return the sausage to the pan and heat until it hits 165°F. It takes about 35 minutes start to finish and feeds four.
Three ingredients, one pan, no fuss. Smoked sausage gives up plenty of savory fat, and cabbage soaks it all up and gets sweet and a little crisp at the edges.
This is a good night-two or night-three dinner. Cabbage and onions ride in the car without a cooler for days, so only the sausage needs to stay cold. Chop at home and cooking takes about 25 minutes.
Cast-Iron Kielbasa and Cabbage Skillet
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame or medium coals
- Pack weight
- 3 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch cast-iron skillet with lid or foil
- Camp stove or campfire grate
- Cutting board and knife
- Long-handled spatula or tongs
- Instant-read thermometer
- Heat-proof gloves
Steps
-
Heat the skillet
Set a 12-inch cast-iron skillet over a medium flame or on a grate over medium coals. Add the oil and let it warm for 2 minutes.
-
Brown the sausage
Add the kielbasa coins in a single layer. Cook 5 to 6 minutes, flipping once, until browned on both sides. Move the sausage to a plate.
-
Soften the onion
Add the onion to the rendered fat in the pan. Cook 4 to 5 minutes, stirring now and then, until soft and golden at the edges.
-
Add the cabbage
Add the cabbage a big handful at a time, stirring as it wilts so it all fits. Season with a good pinch of salt and plenty of pepper.
-
Steam, then sear
Pour in the water and cover the pan with a lid or foil for 5 minutes. Uncover and cook 6 to 8 minutes more, stirring every minute or two, until the cabbage is tender with browned spots.
-
Return the sausage
Stir the kielbasa and any juices from the plate back into the pan. Heat for 3 to 4 minutes until the sausage reaches 165°F in the center.
-
Taste and serve
Taste and add more salt and pepper if needed. Serve straight from the skillet while hot.
Trail Notes
Core and chop the cabbage and slice the onion at home. Pack them together in a zip bag so camp prep is just slicing the sausage.
Keep the kielbasa in the cooler at 40°F or below until you cook it. Once cooked, eat leftovers within 2 hours or chill them right away, and use them within 2 days.
Whole cabbage and onions keep fine for days without ice. Plan this meal for the first night or two, since the sausage is the part that needs the cooler.
Wipe the skillet with a paper towel first, then wash with a small amount of biodegradable soap in a basin. Strain out food bits and pack them out, then scatter the gray water well away from camp and water sources.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCast-Iron Sausage and Cheddar Biscuit Bombs
LunchCast-Iron Kielbasa and Cabbage Skillet with Whole-Grain Mustard
Snack or treatOne-Burner Skillet Garlic-Parmesan Stovetop Popcorn Clusters with RosemaryMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Do I need to cook kielbasa all the way through?
Most kielbasa sold in stores is fully cooked, so you are browning and reheating it. Check the package, and heat it to 165°F in the center. If yours is raw, cook it to 160°F for pork or beef and 165°F for poultry.
How do I keep cabbage from burning in a cast-iron skillet?
Add a splash of water and cover the pan for the first few minutes so the cabbage steams. Then uncover and stir often to brown it. Keep the heat at medium, not high.
Can I cook this over a campfire instead of a stove?
Yes. Use a grate over medium coals, where you can hold your hand about 5 inches above for 5 to 6 seconds. Rotate the skillet now and then to even out hot spots.
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