Kielbasa and Cabbage Skillet with Mustard Vinaigrette Recipe
This Kielbasa and Cabbage Skillet is a hearty, flavorful one-pan meal combining savory browned kielbasa sausage with tender sautéed cabbage and onions, all brought together by a tangy homemade mustard vinaigrette. Quick to prepare and perfect for a comforting weeknight dinner, this dish balances smoky, sweet, and tangy flavors with a satisfying texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
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, finely diced
- 6 cups chopped cabbage (about 1 small head, 2.25 lbs)
- 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 fully emulsified and set aside for later use.
- Brown the kielbasa: Slice the kielbasa into medallions or half-rounds. Heat 1 tablespoon olive oil in a large 12-inch skillet or wide-bottomed pot over medium heat. Add the kielbasa slices and sauté until they develop a well-browned, caramelized surface, about 5-7 minutes.
- Sauté onions: While the kielbasa cooks, finely dice the yellow onion. After the sausage is browned, add the onions to the skillet and continue to sauté until they are soft and translucent, roughly 5 minutes.
- Cook the cabbage: Chop the cabbage into 2-inch by 1/2-inch strips. Add the cabbage to the skillet along with a pinch of salt and pepper. Sauté, stirring occasionally, until the cabbage is tender but still slightly crisp, around 10-15 minutes. To aid the cabbage softening process, add a few tablespoons of water to create steam, allowing it to evaporate as you continue cooking.
- Finish with mustard vinaigrette: Drizzle half of the prepared mustard vinaigrette over the skillet ingredients and stir to coat everything evenly. Taste and add more vinaigrette as desired for tanginess. Serve the kielbasa and cabbage warm for a delicious and well-balanced meal.
Notes
- You can substitute kielbasa with smoked sausage or your favorite smoked sausage variety.
- For a spicier kick, add crushed red pepper flakes when sautéing the onions.
- To keep the cabbage tender but retain a slight crunch, avoid overcooking; check the largest cabbage pieces for doneness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- This dish pairs well with crusty bread or boiled potatoes for a fuller meal.
