Description
A hearty and flavorful Kielbasa and Cabbage Skillet recipe featuring browned kielbasa sausage sautéed with tender cabbage and onions, finished with a tangy mustard vinaigrette. This one-pan dish is quick to prepare and perfect for a comforting weeknight meal.
Ingredients
Units
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Mustard Vinaigrette
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1.5 Tbsp stone ground or whole grain mustard
- 1/4 tsp garlic powder
- 1/4 tsp salt
- Freshly cracked pepper, to taste
Kielbasa and Cabbage
- 1 Tbsp olive oil
- 14 oz. kielbasa, sliced into medallions or half-rounds
- 1 yellow onion, finely diced
- 6 cups chopped cabbage (about 1 small head, 2.25 lbs), cut into 2-inch by 1/2-inch wide strips
- Pinch of salt and pepper
Instructions
- Prepare the Vinaigrette: In a bowl or jar, combine olive oil, red wine vinegar, stone ground mustard, garlic powder, salt, and freshly cracked pepper. Whisk or shake until well blended, then set aside.
- Brown the Kielbasa: Heat 1 tablespoon olive oil in a large 12″ skillet or wide-bottomed pot over medium heat. Add the sliced kielbasa and sauté until pieces are well browned on all sides.
- Sauté the Onions: While the kielbasa cooks, finely dice the yellow onion. Add the onions to the skillet once the kielbasa is browned, sauté until the onions become soft and translucent.
- Add and Cook the Cabbage: Chop the cabbage into strips and add to the skillet along with a pinch of salt and pepper. Continue to sauté until the cabbage is tender, checking the thickest white pieces for doneness. Add a few tablespoons of water as needed to create steam and help soften the cabbage, allowing the water to evaporate as you cook.
- Finish with Mustard Vinaigrette: Drizzle half the prepared mustard vinaigrette over the skillet, stir well to coat the sausage and cabbage. Taste, then add more vinaigrette as desired. Serve the dish warm.
Notes
- Adding water when sautéing the cabbage helps it soften faster and prevents burning.
- You can use smoked or fresh kielbasa depending on your preference for smokiness.
- The mustard vinaigrette can be adjusted for tanginess by varying the amount of mustard and vinegar.
- This recipe reheats well and can be stored in the fridge for up to 3 days.
- For a lower-fat option, use a turkey kielbasa or reduce the olive oil slightly.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
