My hearty kielbasa cabbage skillet is full of flavor from the tangy Dijon mustard sauce, and it is so easy to make! The best part about this cabbage and sausage one-pan dinner is that it only takes 20 minutes to make!
A hearty, one-pan meal that the whole family can enjoy! Kielbasa is typically associated with Eastern Europe, specifically Poland. In fact, “kielbasa” is simply the word for sausage in Polish.
Not only is this smoked pork good with mustard or sauerkraut, but it can be transformed into a very filling meal with some cabbage and a few seasonings. Dijon mustard, garlic, and apple cider vinegar create a tangy sauce that cuts the rich savory taste of the meat and enhances the sauteed cabbage!
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If you’re not familiar with this type of cuisine, you’re in for a treat. Eastern European flavors are unique and perfectly balanced in this dish.
Kielbasa cabbage skillets can warm up the whole family on those chilly evenings when all you want is a good, hot meal. Leftovers are pretty great, too!
❤️ Why I Love This Recipe
Only One Pan! This makes cleanup a snap after dinner!
Unique Cuisine! Unless you have ancestral ties to Eastern Europe or live in a bigger city, you likely won’t see this type of food very often.
It's Fast! With just 5 minutes of prep time and 15 minutes on the stove, you’ll have a full meal for 6 people on the table.
🥘 Ingredients
I find myself using Dijon mustard and apple cider vinegar more and more these days, and I always have them on hand. Kielbasa and vegetables might require a run to the store!
- 1 tablespoon Extra Virgin Olive Oil - Oil helps brown and crisp up the kielbasa.
- 12 ounces Kielbasa Sausage - You can really use any amount from 12 to 16 ounces, sliced, and this will turn out amazing.
- 2 tablespoons Butter - Everything's better in a sauteed and covered in a butter sauce, especially the vegetables in this recipe.
- 1 tablespoon Apple Cider Vinegar - This adds a unique tang that is perfect with the sausage.
- 1 tablespoon Dijon Mustard - Mustard adds to the tang of the vinegar and blends to make a mouth-watering sauce perfect for smoked sausage.
- 1 teaspoon Garlic (minced) - Garlic is a very common ingredient in kielbasa, so adding a little extra really amps up this entree!
- ¼ teaspoon each, Salt & Pepper - Season to taste with these two staple spices.
- 1 head Green Cabbage - Prep this by coring it and chopping it into 1-inch pieces.
- ½ cup Yellow Onion (optional) - I highly recommend adding diced onion with the cabbage. It’s so good!
- ½ cup Green Bell Pepper (optional) - Diced green bell peppers take on a whole new flavor in this dish.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Instructions
This is a simple and straightforward recipe that anyone can make. Pull out a skillet, a cutting board, and a silicone spatula set to get started.
1 2 3
- Cook the sausage. In a large skillet or Dutch oven, heat 1 tablespoon extra virgin olive oil over medium-high heat. When the oil starts to shimmer, add 12 ounces of sliced kielbasa. Sear for 3 to 4 minutes or until browned on both sides. Transfer to a plate and set aside.
- Heat the apple and spice. Lower the heat to medium and melt 2 tablespoons of butter. Then, pour in 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon garlic, and ¼ teaspoon each of salt and pepper.
- Add cabbage. Carefully drop in 1 head of chopped green cabbage and stir until it’s coated with the butter mixture. Stirring occasionally, cook until cabbage is tender.
- Cook the vegetables, if desired. If you’d like, toss in ½ cup yellow onion and ½ cup green bell pepper to cook with the cabbage.
- Add kielbasa, heat, and serve. Add the kielbasa you set aside back to the pan when the cabbage is as tender as you like it. Mix together and heat until everything is hot. Serve immediately.
I love a kielbasa cabbage skillet because it’s like a whole meal in one pan. If, however, you like to add something more, try serving it with garlic butter mushrooms or one of the following breads: Red Lobster Cheddar Bay Biscuit copycat, air fryer garlic bread, or naan.
💭 Angela's Pro Tips & Recipe Notes
- Pick your meat. While kielbasa is fantastic in this dish, cabbage lends itself to all kinds of different meats. Feel free to use anything you have. Pork, lamb, chicken are all good options. You can also pick a different type of sausage.
- Cook kielbasa thoroughly. Sausage should reach an internal temperature of 160℉ (71℃) before they’re removed from the heat. If you’re concerned, use a thermometer to check. Because we’re using sliced pieces in this recipe, it shouldn’t be a problem. *Most kielbasa that is sold in the U.S. is smoked or completely cooked prior to packaging.
- Swap your cabbage variety. Savoy cabbage can be used instead of green if you have it on hand.
- Do the prep work ahead of time. If you want to save yourself some time on the day of your lunch or dinner, cut the cabbage and sausage ahead of time and store them in separate containers in the fridge up to 3 days early. Cutting the cabbage often makes a mess, and if you’re having a party, you’re going to appreciate having this done in advance.
🥡 Storing
Leftovers can be stored in airtight containers in the fridge for up to 4 days. However, leftover cabbage is usually best eaten within the first 1-2 days.
Freeze leftovers for up to 2-3 months in an airtight storage container or heavy-duty freezer bag.
Reheating
Defrost frozen leftovers in the fridge overnight and heat in the microwave in single-serve portions with 45-second intervals. Stir in between until your leftovers are warmed to your satisfaction.
You can also heat in a skillet over medium-low heat. Add moisture as needed, and heat until warmed through.
❓ Recipe FAQs
There are different approaches to this, but I believe that cabbage should be washed, yes. The outer leaves keep most inedible things out, so I usually just peel them off and give the whole thing a quick rinse. If you notice there is some soil or something on the inner leaves, you can cut the head in fourths to expose and wash the inside as well. I typically don’t find this last step necessary.
In Polish, “kielbasa” actually means sausage. So yes, in some way. All Polish sausage is kielbasa, but not all kielbasa is Polish sausage. Polish sausage is usually smoked pork and comes in a U-shape. Garlic is also a key ingredient. There are sausages sold elsewhere that don’t follow these traditions. There are also more types of kielbasa in Poland than just the smoked pork kind.
😋 More Delicious Sausage Recipes!
- Italian Sausage Bake
- Stuffed Italian Sausages
- Cajun Sausage Pasta
- Cream Cheese Sausage Balls
- Baked Italian Sausage
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📖 Recipe Card
Kielbasa Cabbage Skillet
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 12 oz kielbasa sausage (12-16 ounces cooked sausage, sliced)
- 2 tablespoon butter
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic (minced)
- ¼ teaspoon each, salt & pepper
- 1 head green cabbage (cored and chopped into 1-inch pieces)
- ½ cup yellow onion (optional, diced)
- ½ cup green bell pepper (optional, diced)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat a large skillet, frying pan, or Dutch oven with the olive oil to medium-high heat and add the sliced kielbasa once the oil begins to shimmer. Sear the kielbasa until browned on both sides, about 3-4 minutes. Remove to a plate and set aside.
- Reduce heat to medium and add the butter to melt. Add the apple cider vinegar. Dijon mustard, minced garlic, salt, and pepper and stir to combine.
- Add the chopped cabbage and stir to coat with the pan juices. Cook until the cabbage is tender, stirring occasionally.
- Optional: If you'd like to add the onion and green bell pepper, I like to add them with the cabbage.
- Once the cabbage is cooked to your desired level of tenderness, return the seared kielbasa and stir into the sauteed cabbage. Stir occasionally until the sausage is warmed through then serve immediately.
Notes
- Pick your meat. While kielbasa is fantastic in this dish, cabbage lends itself to all kinds of different meats. Feel free to use anything you have. Pork, lamb, chicken are all good options. You can also pick a different type of sausage.
- Cook kielbasa thoroughly. Sausage should reach an internal temperature of 160℉ (71℃) before they’re removed from the heat. If you’re concerned, use a thermometer to check. Because we’re using sliced pieces in this recipe, it shouldn’t be a problem. *Most kielbasa that is sold in the U.S. is smoked or completely cooked prior to packaging.
- Swap your cabbage variety. Savoy cabbage can be used instead of green if you have it on hand.
- Do the prep work ahead of time. If you want to save yourself some time on the day of your lunch or dinner, cut the cabbage and sausage ahead of time and store them in separate containers in the fridge up to 3 days early. Cutting the cabbage often makes a mess, and if you’re having a party, you’re going to appreciate having this done in advance.
Anonymous says
I make this once every 2 weeks and no leftovers that night. This is huge for my picky family 😊