Description
This Kielbasa and Cabbage Skillet is a hearty and flavorful one-pan meal featuring savory browned kielbasa, tender sautéed cabbage, and a tangy mustard vinaigrette. With simple ingredients and straightforward steps, this dish combines smoky sausage with crisp-tender cabbage, enhanced by a zesty vinaigrette that ties all the flavors together. Perfect for an easy weeknight dinner that feels both comforting and fresh.
Ingredients
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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
- 1 yellow onion
- 6 cups chopped cabbage (about 1 small head, 2.25 lbs)
- Pinch salt and pepper
Instructions
- Prepare the vinaigrette: In a bowl or jar, combine the olive oil, red wine vinegar, stone ground mustard, garlic powder, salt, and freshly cracked pepper. Whisk or shake the jar vigorously until well combined. Set aside while you prepare the other ingredients.
- Brown the kielbasa: Slice the kielbasa into medallions or half rounds. Heat 1 tablespoon of olive oil in a large skillet (12 inches or larger) or wide-bottomed pot over medium heat. Add the kielbasa slices and sauté until they are well browned and slightly crisp on the edges, about 5-7 minutes.
- Sauté the onions: While the kielbasa is browning, finely dice the yellow onion. Once the sausage is browned, add the diced onions to the skillet and continue cooking, stirring frequently, until the onions become soft and translucent, about 5 minutes.
- Cook the cabbage: Chop the cabbage into strips about 2 inches long and 1/2 inch wide. Add the cabbage to the skillet with a pinch of salt and pepper. Stir to combine. To help the cabbage soften faster, add a few tablespoons of water to generate steam inside the skillet. Cover loosely if desired and sauté, occasionally stirring, until the cabbage is tender but still retains some texture, about 10-12 minutes. Allow the water to evaporate as you cook.
- Add the mustard vinaigrette: Drizzle half of the prepared mustard vinaigrette over the cooked kielbasa and cabbage mixture. Stir until everything is evenly coated. Taste and add more vinaigrette if needed to balance flavors. Serve warm immediately.
Notes
- For extra flavor, you can add a sprinkle of smoked paprika or crushed red pepper flakes while sautéing the onions.
- Using a wide skillet helps the cabbage cook evenly and allows moisture to evaporate, preventing sogginess.
- This dish pairs well with crusty bread or a side of mashed potatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1 cup)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
