There’s something deeply comforting about a big pan of Lithuanian Stewed Cabbage With Sausage gently bubbling away on the stove. This is the kind of meal that warms you from the inside out, the kind you make on chilly evenings when you want something hearty, familiar, and unapologetically filling. This Sauerkraut With Sausage and Potatoes may not be the most authentic Lithuanian dish on paper, but in practice, it feels right at home. It’s humble, made with simple ingredients, and somehow always tastes better than you expect. Especially the next day.
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Lithuanian Love of All Things Cabbage
I’m under no illusion that this recipe didn’t originate in Lithuania. If anything, it likely wandered over from Germany, bringing its love of tangy sauerkraut and sausages along with it. But Lithuanians have always had a soft spot for cabbage in all its forms, from cabbage soup to cabbage rolls, fresh cabbage salads, and slow-cooked cabbage stews. Add sausage into the mix, and it was always going to stick.
Sauerkraut is particularly beloved. In many Lithuanian households, homemade sauerkraut is still a point of pride, especially in the countryside. We always bought ours from the shop. We lived in the city, and while some relatives did make it, nobody ever seemed to make quite enough to distribute among the whole family. Store-bought sauerkraut it was. These days, in the UK, we typically buy Polish or German, often with carrots already mixed in.
This dish works because it hits all the right notes: sour, savory, a little sweet, a little smoky. It’s a complete meal, made in one pan, and it has that unmistakable comfort food quality that keeps people coming back for a second helping.
Ingredient Notes
A quick rundown of what makes this dish tick:
- Sausages – We’ll talk more about sausage choices below, but thinner sausages work best here.
- Neutral oil & butter – A little oil to brown the sausage, butter for richness and flavor.
- Onion – Yellow or sweet onions both work well. They soften and sweeten as they cook.
- Apple – Sounds unusual, but it adds balance and a subtle sweetness that works beautifully with tangy sauerkraut.
- Potatoes – Medium potatoes, cut into bite-sized chunks. Waxy varieties hold their shape best.
- Garlic – Thinly sliced so it melts into the stew.
- Sauerkraut – Polish or German sauerkraut is ideal. One with carrots adds extra sweetness.
- Seasonings – Brown sugar, whole-grain mustard (or Dijon mustard if you've run out), caraway seeds, bay leaf, and black pepper.
- Stock – Chicken broth adds depth without overpowering the cabbage.
Everything here falls firmly into the category of humble ingredients, but together they create a deeply satisfying, hearty dish.
Find ingredient quantities and detailed instructions in the printable recipe card at the bottom of the post.
What Type of Sausage To Use?
This is where you have flexibility.
Traditionally, something like Polish sausage or kielbasa sausage works well, especially if it’s smoked. Beef kielbasa, pork kielbasa, or a mild smoked sausage are all great options. Thinner sausages, like chipolatas, are especially good because they can be left whole and cook evenly in the stew.
If you’re using thicker sausages, it’s best to slice them into chunks before cooking. Extremely thick sausages don’t heat through as nicely when left whole.
In my childhood, I didn’t really eat “real” sausage at all. What I loved was the sauerkraut and tender potatoes, with hot dogs cut into little octopus shapes, four legs on each side. That version still has a special place in my heart, and yes, it works perfectly here too.
Italian sausage, chicken sausage, or even chorizo-style sausages can be used if that’s what you have. Just keep the seasoning balance in mind.
Step-By-Step Method
This is an easy dinner and a true one-pot meal.
1. Heat a little oil in a large skillet or large Dutch oven over medium heat. Add the sausages and brown them on all sides. Remove and set aside.
2. Add the butter to the same pan. Once melted, add the sliced onions, diced apple, and potatoes. Cook for 7–10 minutes, stirring occasionally, until the onions soften and the potatoes start to turn golden.
3. Add the garlic and cook for another 1 minute, just until fragrant.
4. Stir in the sauerkraut, brown sugar, whole-grain mustard, caraway seeds, bay leaf, and black pepper. Pour in the chicken broth and mix well.
5. Nestle the cooked sausages back into the cabbage mixture, pressing them gently into the stew.
6. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes are tender and the flavors have melded.
7. Remove the bay leaf and serve hot.
Variations
This recipe is wonderfully adaptable:
- Add leftover ham, shredded chicken, or turkey for extra protein.
- Grate a carrot directly into the sauerkraut for extra sweetness.
- Skip the potatoes and serve the stew over mashed potatoes or with boiled potatoes on the side.
- No sauerkraut? Use finely shredded fresh cabbage instead and add a tablespoon of apple cider vinegar. This fresh-cabbage version was always my favorite as a child.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Like many cabbage dishes, this tastes even better the next day.
Serving Suggestions
A slice of dark rye bread is often all you need. Mashed potatoes or boiled potatoes make it even more filling. A simple green salad or some green beans on the side balances the richness nicely. We enjoy this dihs with extra mustard on the side.
This is the kind of skillet meal that doesn’t need much else.
More Meaty Lithuanian Recipes
If you’re a fan of comforting, savory Lithuanian cooking, I’ll link more family favorite sausage stews, cabbage recipes, and other hearty mains below.
Stewed Cabbage With Sausage (Sauerkraut With Sausage and Potatoes)
Ingredients
- 8-12 sausages we used pork chipolatas
- 1 tablespoon neutral oil we used vegetable
- 2 tablespoon unsalted butter
- 1 onion thinly sliced
- 1 apple peeled and diced
- 500 g (1.1 lb) potatoes cut into bite-sized chunks
- 3 garlic cloves thinly sliced
- 820 g (1.8 lb) sauerkraut
- 1 tablespoon brown sugar
- 1 tablespoon wholegrain mustard
- 1 tablespoon caraway seeds
- 2 bay leaves
- 1 cup (250ml) chicken stock, hot
Instructions
- Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the sausages and cook for a few minutes on each side, until nicely browned all over. Transfer to a plate and set aside.
- In the same pan, add the butter and let it melt. Add the sliced onion, diced apple, and potatoes. Cook for 7–10 minutes, stirring occasionally, until the vegetables start to soften and pick up a little color. Add the sliced garlic and cook for 1 minute, just until fragrant.
- Add the sauerkraut to the pan, then sprinkle in the brown sugar. Stir in the wholegrain mustard, caraway seeds, and bay leaves. Pour in the hot chicken stock and mix everything well.
- Nestle the browned sausages on top of the sauerkraut mixture, pressing them gently into the cabbage. Bring everything to a gentle boil, then reduce the heat to low, cover with a lid, and simmer for about 15 minutes, or until the potatoes are tender.
- Remove the bay leaves and serve immediately with freshly ground black pepper on top.
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