Welcome to my kitchen! Today, we’re diving into a comforting dish that’s become a weeknight staple in my home: Kielbasa and Cabbage Skillet. Having tested this recipe multiple times, I’ve discovered how the interplay of flavors creates a satisfying meal that’s both hearty and healthy. Trust me, each bite delivers a delightful crunch from the cabbage and a savory punch from the kielbasa. For a warming side to accompany this dish, check out my collard greens recipe.
About Kielbasa and Cabbage Skillet
Kielbasa and Cabbage Skillet is a beloved American dish that marries hearty sausages with tender cabbage, making it a fantastic option for family dinners. I’ve fiddled with this recipe through various cold seasons, honing it to perfection with every attempt. It’s budget-friendly and versatile if you want to use up some leftover veggies. Perfect for busy weeknights, this dish requires minimal prep while packing in significant flavor.
- Quick preparation makes it an ideal weeknight meal.
- Budget-friendly ingredients that go a long way.
- A family favorite that evokes cozy feelings with each bite.
- Insight: Kielbasa, a Polish word for “sausage,” is often made from pork, beef, or a blend, offering various flavor profiles.
Key Ingredients & Their Roles
- Kielbasa: The star of the dish that brings savory flavors. Try using turkey for a lighter option.
- Cabbage: Adds volume and fiber; red cabbage offers a vibrant twist.
- Olive Oil: Essential for sautéing and adds healthy fats. You can substitute with avocado oil for a different flavor.
- Mustard: Brings a tangy kick; consider using Dijon for a more robust taste.
How to Make Kielbasa and Cabbage Skillet
- Start by whisking together the olive oil, red wine vinegar, mustard, garlic powder, salt, and pepper in a bowl or jar until well mixed.
- Slice the kielbasa into thin medallions and heat olive oil in a large skillet over medium heat. Cook until browned, around 5-7 minutes.
- Next, add finely chopped onion to the skillet. Sauté your onions until they turn soft and transparent, for about 3-4 minutes.
- Chop the cabbage into strips. Add it to the skillet with a pinch of salt and pepper, cooking until tender, stirring occasionally. Add water if necessary to create steam, which should take about 10 minutes. Taste and adjust seasoning.
- Finally, drizzle half of the mustard vinaigrette over the mixture; stir to combine. Serve warm, with the remaining vinaigrette on the side.
Pro Tips & Troubleshooting
- During my tests, I found that letting the cabbage sit undisturbed for a few minutes helps to caramelize slightly, enhancing its sweetness.
- A rookie mistake is overcooking the cabbage. It should retain a bit of crunch, so keep an eye on it.
- You can easily double this recipe for a larger crowd, just remember to adjust your pan size accordingly.
Storage & Make-Ahead Guide
This Kielbasa and Cabbage Skillet can be stored in the fridge for up to 3 days in an airtight container. It also freezes well for up to 2 months, making it a good make-ahead option. Just reheat gently in the microwave or on the stove to restore its original texture. I once made a double batch and found it tasted even better after resting overnight!
Serving Suggestions
For a complete meal, serve this dish with a side of noodles, or enjoy it with crusty bread to soak up those flavorful juices. You might also like my garlic bread or winter salad for a fresh contrast.
Frequently Asked Questions
- Can I use a different type of sausage? Yes, feel free to swap in turkey or chicken sausage for a lighter option.
- What can I serve with Kielbasa and Cabbage Skillet? It pairs nicely with buttered noodles, potatoes, or a simple salad.
- How can I store leftovers? Place in an airtight container in the fridge for up to 3 days or freeze for 2 months.
- Is this dish gluten-free? Yes, just ensure that your kielbasa and mustard are gluten-free.
- How long does it take to cook? The total cooking time is around 30 minutes, making it a quick weeknight dinner.
Final Thoughts
This Kielbasa and Cabbage Skillet is not just a recipe; it’s a comforting experience that brings warmth to any table. I love to enjoy it with a sprinkle of fresh herbs for brightness. I’d love to hear how yours turns out, so don’t hesitate to share your results!
More Recipes You’ll Love
- Cabbage Soup Recipe – a comforting way to enjoy cabbage
- Corned Beef and Cabbage – a classic pairing that enhances flavors
- Cabbage Salad Recipe – a fresh take on cabbage that’s perfect for sides
- Creamy Garlic Cabbage Soup – a delicious creamy twist
- Healthy Chinese Ground Beef Cabbage Stir/Fry – a quick side featuring cabbage in a flavorful stir-fry
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Kielbasa and Cabbage Skillet
Ingredients
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1.5 Tbsp stone ground mustard
- 1/4 tsp garlic powder
- 1/4 tsp salt
- freshly cracked pepper
- 1 Tbsp olive oil
- 14 oz kielbasa
- 1 cup yellow onion diced
- 6 cups chopped cabbage
- pinch salt and pepper
Instructions
- Prepare the vinaigrette by adding the olive oil, vinegar, mustard, garlic powder, salt, and some freshly cracked pepper to a bowl or jar. Whisk or shake the jar until the ingredients are combined, then set the vinaigrette aside.
- Slice the kielbasa into medallions or half-rounds and add them to a large skillet (12″ or larger) or a large, wide-bottomed pot, along with the olive oil. Sauté the sausage over medium heat until the pieces are well browned.
- While the sausage is browning, finely dice the onion. Once the sausage has fully browned, add the onions and continue to sauté until the onions are soft and transparent.
- While the onions are sautéing, chop the head of cabbage into 2-inch by 1/2-inch wide strips. Add the cabbage to the skillet or pot along with a pinch of salt and pepper. Continue to sauté until the cabbage is tender (check the thickest white pieces for tenderness). To help the cabbage soften, add a few tablespoons of water to create steam within the pot or skillet. Let the water evaporate as you sauté the cabbage.
- Once tender, drizzle the mustard vinaigrette over the skillet, starting with just half of the prepared amount. Stir to coat the kielbasa and cabbage in the vinaigrette, taste, and add more if needed. Serve warm.