Barefeet in the Kitchen

Halenda’s Cabbage and Kobassa Skillet

This recipe has been shared and slightly adapted from Mary at Barefeet in the Kitchen.

Celebrating our award-winning Kobassa, this recipe is the perfect mix of flavour to showcase our sausage. This fried sausage and cabbage recipe starts by browning kobassa sausage in a skillet with just a tiny bit of oil. Once the meat is cooked, onion and cabbage are pan fried with nothing more than salt, pepper and garlic.

A splash of red wine vinegar adds a tang to the meat and vegetables bringing the whole dish together. Though many spices and herbs would go great in this dish, sometimes, you just want the unadulterated taste of the cabbage and sausage without any extras.

Kobassa is plenty spicy all on its own and I can’t imagine a better combination for a simple skillet dinner. Kobassa is smoked ready-to-eat beef and pork sausage which makes it versatile for many dishes. Try this dish and let us know what you think!


  • 1 lb Halenda’s Award-winning Kobassa 
  • 1 1/2 tbsps olive oil, divided
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 medium head cabbage, cored and chopped into 1-inch pieces (about 2 lbs)
  • 3/4 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1 tsp red wine vinegar


  1. Halve the kobassa lengthwise and then slice it into 1/2-inch pieces. Heat a large deep skillet or dutch oven over medium heat.  Add 1/2 tablespoon oil and the kobassa. Toss to coat and then cook until browned, about 3 minutes per side. Transfer the kobassa to a plate.

  2. Return the pan to the stove and reduce the heat to medium low. Add the remaining tablespoon of oil and the onion. Cook, stirring occasionally, until the onion has softened. Add the garlic, cabbage, salt, and pepper. Toss well to combine. Cover and cook, stirring every 4-5 minutes until the cabbage is wilted, about 12 minutes.

  3. Stir in the vinegar and return the kobassa to the pot. Stir and cover for about 3 more minutes, until the cabbage is tender and the kobassa is hot. Taste and add salt, if needed. Enjoy!

    Check out the orignal recipe and details here.

Halenda's Meats Newsletter Durham Mississauga Etobicoke Waterloo - St Jacobs

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