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Patty Catalano
Patty Catalano
Patty is a recipe developer and food writer. She worked Alton Brown’s Research Coordinator and podcast producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
updated Mar 7, 2024
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Buttery sautéed cabbage and smoky kielbasa sausage take center stage in this skillet dinner.
Serves4Prep5 minutesCook20 minutes to 24 minutesJump to Recipe
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If you’re new to cooking with cabbage (or steadfast skeptic), I encourage you to give this kielbasa and cabbage one-skillet dinner a try. Watch the crunchy crucifer turn tender, golden, and buttery alongside smoky sliced sausage and a sprinkle of caraway seeds, and you’ll be hooked.
And since apples and mustard are classic accompaniments to both kielbasa and cabbage, finish this 30-minute meal with a splash of sweet and tangy apple cider vinegar and whole-grain mustard.
Why You’ll Love It
- It’s an easy one-pan dinner that you can make in 30 minutes.
- Cabbage is the unsung kitchen hero. Versatile and economical, there are so many ways a simple head of cabbage can turn into a perfect dinner.
What Is Kielbasa?
Kielbasa is a mild Polish smoked sausage infused with garlic, pimento peppers, and marjoram. It’s most often made from pork, though some brands use a combination of pork and beef. Look for it in the deli meats section of the grocery store where you’ll find eighteen-inch lengths of kielbasa curved into the shape of a horseshoe.
Ingredients in Kielbasa and Cabbage Skillet
- Kielbasa sausage: Look for this smoked sausage in the deli meats section of the grocery store.
- Green cabbage: Green cabbage turns buttery and crisp-tender when sautéed!
- Unsalted butter or ghee: Melt the unsalted butter or ghee and toast the spices in the cast iron skillet before adding the kielbasa and cabbage.
- Caraway seeds: These seeds have a mild anise flavor and a slight crunch.
- Red pepper flakes: Add a small pinch for mellow heat.
- Whole grain mustard: The mustard seeds add a bit of texture and a mildly spiced flavor. Smooth Dijon mustard works if you’re all out of whole grain.
- Apple cider vinegar: Just a tablespoon added at the end brightens the dish and balances the flavors.
How to Make Kielbasa and Cabbage Skillet
- Slice the kielbasa and chop the cabbage. Core and chop 1/2 head of green cabbage into rough 1-inch pieces.
- Brown the kielbasa. Cook until browned, 6 to 8 minutes.
- Add the cabbage. Cook until tender and lightly browned, stirring occasionally and scraping the bottom of the pan to release any browned bits.
- Stir in the mustard and vinegar. Add the whole-grain mustard and apple cider vinegar, then stir to combine.
What to Serve with Kielbasa and Cabbage Skillet
This one-pan meal is delicious on its own or paired with a number of side dishes. Here are a few of our favorites.
- Classic Mashed Potatoes
- Buttery Parker House Rolls
- Baked Potatoes
- Sweet Potato Dinner Rolls
- Lemon Butter Melting Potatoes
- Soft and Tender Dinner Rolls
- Crispiest Skillet-Fried Potatoes
Are Cabbage And Kielbasa Low-Carb?
Kielbasa, like other cured meats and sausages, can be eaten as part of the ketogenic diet. Sausages can contain sweeteners and fillers that contribute to a climbing carb count, so check and compare the ingredient lists of the different brands carried in your grocery store.
Cabbage is low in carbohydrates, so it’s a great vegetable option if that is a priority for you. Green cabbage has a firm texture and a milder flavor than other crucifers like kale, broccoli, and Brussels sprouts. And unlike most leafy greens, it retains a pleasant crunch even after it’s cooked.
Make-Ahead and Storage Tips
- Make ahead:The kielbasa and cabbage can be cut and refrigerated separately up to 3 days in advance.
- Storage:Refrigerate leftovers in an airtight container for up to 4 days.
Kielbasa and Cabbage Skillet Recipe
Buttery sautéed cabbage and smoky kielbasa sausage take center stage in this skillet dinner.
Prep time 5 minutes
Cook time 20 minutes to 24 minutes
Serves 4
Nutritional Info
Ingredients
- 12 to 16 ounces
kielbasa sausage
- 1/2 small (2- to 3-pound) head
green cabbage
- 2 tablespoons
unsalted butter or ghee
- 1/4 teaspoon
caraway seeds
Pinch red pepper flakes
- 1/4 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1 tablespoon
whole-grain mustard
- 1 tablespoon
apple cider vinegar
Instructions
Halve 12 to 16 ounces kielbasa sausage lengthwise, then cut crosswise into 1/2-inch-wide pieces. Core and chop 1/2 head green cabbage into rough 1-inch pieces (about 8 cups).
Melt 2 tablespoons unsalted butter in a large cast iron or regular skillet over medium-high heat. Add 1/4 teaspoon caraway seeds and a pinch red pepper flakes, and cook until fragrant, about 30 seconds. Add the kielbasa and cook until browned, 6 to 8 minutes.
Add the cabbage, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally and scraping the bottom of the pan to release any browned bits, until tender and lightly browned, 8 to 10 minutes. Add 1 tablespoon whole-grain mustard and 1 tablespoon apple cider vinegar and toss to combine.
Recipe Notes
Make ahead: The sausage and cabbage can be cut and refrigerated separately up to 3 days in advance.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Filed in:
dinner
german
Gluten-Free
Ingredient
low-carb
Main Dish
