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!
1headgreen cabbage(cored and chopped into 1-inch pieces)
½cupyellow onion(optional, diced)
½cupgreen bell pepper(optional, diced)
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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.