I had a strong craving for my One Pan Roasted Kielbasa and Cabbage Dinner recently, but instead of following the same recipe, I decided to switch things up and make a quick skillet version. This Kielbasa and Cabbage Skillet is incredibly delicious and easy to make, with just smoked sausage, onion, cabbage, and a tangy stone ground mustard vinaigrette. I believe that kielbasa tastes even better when paired with a nice stone ground mustard, so I created this vinaigrette to ensure that the mustardy flavor is evenly distributed throughout the entire dish.
What is Kielbasa?
Kielbasa, a popular Polish sausage, is traditionally crafted using pork or a combination of pork and beef. It can be smoked or lightly smoked, offering a distinct garlic taste. The reason I adore using kielbasa in this recipe is that it infuses the cabbage with a burst of flavor, as cabbage itself tends to be quite mild in taste.
What Kind of Kielbasa Should I Use?
Traditionally, kielbasa is crafted using pork. However, if you happen to have kielbasa made from beef, turkey, or a combination of these meats, that will suffice too. It’s worth noting that package sizes for kielbasa differ across brands, so you can use anywhere between 12oz. to 16oz. for this skillet recipe. In my case, the kielbasa I purchased from Kroger was a 14oz. link, which is mentioned in the ingredients. Nevertheless, there is flexibility in this measurement.
Variations
If you’re not a fan of low-carb meals, you can extend this dish’s serving by incorporating some cooked wide egg noodles. To maintain the proportions of this recipe, I recommend using approximately 8 ounces.
Have some leftover cabbage? Try out our delicious Cabbage Soup Recipe!
How to Make Kielbasa and Cabbage Skillet – Step by Step Photos
In order to prepare the mustard vinaigrette, combine 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1.5 tablespoons of stone ground mustard, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and a sprinkle of freshly cracked pepper in a bowl or jar.
Mix the ingredients in the jar by whisking or shaking vigorously for 15-20 seconds. Afterward, keep the dressing aside.
Cut 14 ounces of kielbasa into round or half-round slices and place them in a large skillet or wide-bottomed pot with 1 tablespoon of olive oil. Cook over medium heat until the sausage is nicely browned, ensuring to achieve that caramelization for maximum flavor.
As the kielbasa is being sautéed, proceed to chop the onion into small pieces. Once the kielbasa has turned brown, incorporate the diced onion into the skillet and continue sautéing until the onions become tender and see-through. The moisture released by the onions will aid in dissolving the browned residue from the skillet’s bottom.
As the onions are being sautéed, proceed to cut a small head of cabbage into strips measuring 2 inches by 1/2 inch (approximately 6 cups when chopped). Introduce the cabbage to the skillet, along with a pinch of salt and pepper. To aid in steaming and tenderizing the cabbage, pour a few tablespoons of water into the skillet. Continue sautéing until the cabbage reaches a tender consistency, causing the water to evaporate in the process. By now, a delightful aroma should be filling your kitchen. If desired, incorporate cooked egg noodles into the mixture once the cabbage has softened.
In the end, pour the mustard vinaigrette over the cabbage, beginning with only half of it, and mix until everything is well coated. Sample the cabbage and add more dressing if you prefer.
Enjoy it while it’s warm, but don’t worry, it’s just as tasty when reheated. 😉
SO FREAKING GOOD.
TRY THESE OTHER CABBAGE AND SAUSAGE RECIPES:
