My mother, my grandmother, and her mother added a distinctive touch to this beer sausage meal, which may be of German or maybe Polish heritage. Did I mention that this dish just requires one pot and that kids adore it? It’s a classic one-pot dish that appeals to all ages. The beer broth is simply wonderful. I hope you enjoy it.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 1 (12 fluid ounce) can or bottle beer
- 4 red potatoes, quartered
- 1 teaspoon Italian seasoning
- salt and ground black pepper to taste
- 1 (8 ounce) package baby carrots
- ½ yellow onion, chopped
- 1 pound smoked kielbasa sausage, cut into 1-inch slices
- 1 small head cabbage, quartered
Instructions
- Pour beer into a large pot, and bring to a boil over medium heat. Layer potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over potatoes. Layer baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until vegetables are tender, about 45 minutes.
- For beer, I like to use whatever is in the fridge. Ales, lagers, and wheat brews work best.
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 7 g |
| Protein | 18 g |
| Saturated Fat | 11 g |
| Sodium | 1109 mg |
| Sugars | 12 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This was an easy recipe to make. The only change I made was to make it in a slow cooker crock pot due to time constraints. It all turned out tasty. The only recommendation I would make is to use only a half head of cabbage. I cooked it on low setting for 5 hours.
I followed the recipe as written except I browned the kielbasa first and mixed everything together. Great recipe for a cool day!
Love, love, love this recipe!!! Only difference is that I slightly browned the sausage before hand and then continued with the rest of the recipe. It was a HIT!!
Taste great, but have it maybe once a month!
I didn’t see any other reviews mentioning this, but my veggies were NOT cooked after 45 minutes simmering. The potatoes were still basically raw. If I’d let this simmer at low heat it would have taken 2-3 hours, and at that point I may as well have put it in the slow cooker. Tasted good but the cooking instructions need work.
This is a keeper! My husband and I both liked it, and it was an easy one pot meal. I made it as directed. Yum!
It was ok, kind of bland. Needed seasoning.
Good, I added a lot of spices and it was really good. Most recipes don’t have enough flavor for us so I add a lot of spices from my cupboard and my herb garden.
Making it now but wanted to try using a crockpot. Will update later.
It was good. I used Dos Equis Lager. I added 1 bell pepper to this recipe. I think something was missing. If I were to make again, I think I would add sauerkraut. It could use a sour, tangy element.
This was so good! I used a bottle of Coors Light, plain sausages and spring cabbage as well as all of the other ingredients. We had it with garlic toast. I will definitely make it again – one pot and minimal clean up. Fantastic!
I don’t have beer so I used beef broth instead and it turned out good
Love the flavors in this recipe. I live in Texas and my go to beer is Shiner Bock. I also used Opa’s Country Style Sausage, another Texas favorite. Hearty soup that will stick to your ribs.
Very good. Much better than I thought it would be. Will make it again for sure.
I was going to make this recipe as written, but I did not have any beer or cabbage at home. I added some vegetable broth instead of the beer. For the cabbage I substituted a can of Sauerkraut (including the juice) and added some Caraway Seeds to it instead of the Italian Seasoning.
This I’ve made 2x and trying my 3rd but each time it has been fantastic, I did have to cut the cabbage smaller and move it down half way through the cooking because the cabbage was not cooking.
I have made this three times slightly experimenting. The first time was as written but I didn’t have beer and used chicken stock; it was good. Second time I made it as written but with a hoppy dark beer; we did not like the strong after-taste of the hoppy beer. Third time was PERFECT. Used an american cheap beer and the taste was EXCELLENT. The only other change I made was cutting the potatoes smaller and putting them on the top so they steamed and did not get mushy. I also made this in the oven instead of the stovetop. I bought a 24 oz beer, used 12 ounces for this and 12 ounces for beer bread. Both finish in a 375 degree oven in 50 minutes. My Polish partner LOVED this and we will put it in our monthly rotation (a high honor at our house).
Second time making it and the whole family loves it – side of crusty bread and butter for dipping in juice is mandatory! Great, simple recipe full of fall goodness!
I really enjoyed this. I searched on recipes with sausage and cabbage and found this one (as I had sausage and cabbage and not much else in the fridge). I didn’t have an onion, but I did have a leek, so I used that. And I only had some partially cooked frozen potato in the freezer, so threw those in too. I should have read all the reviews first, because I just didn’t think 1 bottle was enough, it probably was. But I used 2 bottles of Stella Artois, has a nice flavor. I’ll for sure make this again! Thank you!
Awesome!
This was a hit! I made a couple of adjustments. Layered in the crockpot and cooked on high for 3 1/2-4 hours. Used garlic salt, russet potatoes (peeled and thickly sliced), and Brussels sprouts instead of cabbage ( should’ve halved). The sausage was half turkey smoked sausage and half hatch green chile smoked sausage. With the exception of the garlic salt and cooking method, the adjustments were because it’s what I had on hand. I’m sure the recipe would’ve been just as good as written.