I got a really strong craving for my One Pan Roasted Kielbasa and Cabbage Dinner the other day, but instead of making it the exact same way, I decided to change it up and make a fast skillet version. This super easy and incredibly tasty Kielbasa and Cabbage Skillet is as simple as smoke sausage, onion, cabbage and a nice tangy stone ground mustard vinaigrette. …Because kielbasa is always better when dipped in a nice stone ground mustard, right? So I formulated this vinaigrette as a way to get that nice mustardy flavor all throughout the entire Kielbasa and Cabbage Skillet.
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What is Kielbasa?
Kielbasa is a Polish sausage usually made with pork, or a mixture of pork and beef. Kielbasa can be either smoked or lightly smoked, and usually has a prominently garlic flavor. I love kielbasa for this recipe because it brings a lot of flavor to the cabbage, which doesn’t have much flavor on its own.
What Kind of Kielbasa Should I Use?
Kielbasa is traditionally made from pork, but if you have a kielbasa made with beef, turkey, or any combination of the three, that will work just as well. Since package sizes for kielbasa vary from brand to brand, you can use anywhere from 12oz. to 16 oz. for this skillet. The kielbasa I got at Kroger was a 14oz. link, so that’s what is listed in the ingredients, just know that there is wiggle room.
Variations
And if you aren’t all about the low-carb thing you can stretch this dish even further by adding some cooked wide egg noodles. I’d probably use about 8oz. for the size of this recipe.
Kielbasa and Cabbage Skillet
Servings 4Ingredients
Mustard Vinaigrette
- 1/4 cup olive oil ($0.52)
- 2 Tbsp red wine vinegar ($0.20)
- 1.5 Tbsp stone ground or whole grain mustard ($0.09)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- Freshly Cracked Pepper ($0.05)
Kielbasa and Cabbage
- 1 Tbsp olive oil ($0.13)
- 14 oz. kielbasa ($2.49)
- 1 yellow onion ($0.32)
- 6 cups chopped cabbage (1 small head, 2.25 lbs) ($1.59)
- pinch salt and pepper ($0.05)
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.
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Nutrition
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How to Make Kielbasa and Cabbage Skillet – Step by Step Photos
To make the mustard vinaigrette, add 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, and some freshly cracked pepper to a bowl or jar.
Whisk or shake the jar until the ingredients are mixed (15-20 seconds of shaking). Set the dressing aside.
Slice 14oz. of kielbasa into rounds or half-rounds and add them to a very large skillet or wide-bottomed pot along with 1 Tbsp olive oil. Sauté over medium heat until the sausage is well browned. You really want that browning action to get the most flavor.
While the kielbasa is sautéing, dice the onion. Add the onion to the skillet once the kielbasa is browned and continue to sauté until the onions are soft and transparent. The moisture from the onions should help dissolve the browned bits from the bottom of the skillet.
While the onions are sautéing chop one small head into 2-inch by 1/2-inch strips (about 6 cups once chopped). Add the cabbage to the skillet along with a pinch of salt and pepper. Add a few tablespoons of water to help steam and soften the cabbage, and sauté until the cabbage has become tender. The water will evaporate as you sauté the cabbage. By this time your kitchen should be smelling REALLY good. If you want to add cooked egg noodles, add them once the cabbage has softened.
Finally, drizzle the mustard vinaigrette over top, starting with just half of the vinaigrette, and stir until everything is coated. Taste the cabbage and add more dressing if desired.
Serve warm! It’s also pretty good as leftovers. ;)
SO FREAKING GOOD.
Could I add cut potatoes to this, like in the sheet pan version of this recipe?
Totally! I would personally parboil them (like in this recipe https://www.budgetbytes.com/potato-and-green-bean-skillet/) then add them to the skillet after you sauté the onions.
This was wonderful and the mustard vinegarette was a game changer. So much flavor. I did not have red wine vinegar, but I added a capful of red cooking wine and several capfuls of apple cider vinegar and it came out very good. A true game changer.
This tastes really good, I used balsamic vinegar and bagged cole slaw for the cabbage. Thanks
Fantastic! Needed a little more salt than the recipe called for, but i am THRILLED to finally find a good cabbage recipe!! Thank you so much, this is going into the weekly rotation for sure.
I’ve been making a version of this recipe for years. I use yellow mustard and a cup of light brown sugar. I just squeeze the mustard allover the browned meat and then sprinkle the brown sugar over it and add the cabbage to fill the skillet and cover. On medium low heat until cabbage is tender and stir.
Made this for dinner tonight, I got a head of cabbage from my garden. I doubled the mustard vinaigrette cause of the egg noodles and used smoked sausage and kielbasa. It was amazing. Definitely a keeper.
I used potatoes instead of pasta, but this recipe was excellent as written. I just needed to use up potatoes and that is what my Mom always used! This is a hit!
Thank you!
This was great, just meat and cabbage. Love the sauce on it!
This was cheap, easy to make, and delicious! Will definitely make it again!
I dont usually leave reviews for food/recipes. but this one was something my whole family can enjoy, and no one was upset that I tried something new! so thank you sooo much for this recipe! I loved it perfectly as it was but I might try some of the variations within the comments to see what other things I can whip up for my 30 min and under nights. Bookmarked to come back and write it down at a later date. Thanks for a delicious meal!
I’m so glad it was a hit!
I love this recipe and have made it several times already! Now I’m trying to find a way to convert it to a slow cooker recipe.
Super good–definitely a keeper. It was really easy to make, and I saved time after work by cutting up the meat and cabbage and mixing the dressing earlier today. I love Budget Bytes!
Easy to make. Only used 1/8 of the vinaigrette and added rice as a side to add a little more texture.
Astonishingly good! We had this with leftovers from another BudgetBytes recipe: Spanish Chickpeas and Rice. Even though the flavors are quite different, the dishes worked well together! Thanks for another keeper — okay, two keepers!
So freaking YUMMY!!!! My husband said “I’d eat that again!!”I only had a bag of coleslaw/cabbage so I used that. Served with roasted potatoes.
I did not expect this to be so tasty. I made some brown rice to go with it, since I didn’t have egg noodles. Also I subbed apple cider vinegar when I forgot red wine vinegar. Next time I’m doubling the sauce (and trying to find a smaller head of cabbage, good lord.) I haven’t gotten seconds at dinner in a while but here I am! And it’s so cheap!
This dish was delicious! I did add the 8 ounces of noodles so I’m thinking next time of doubling the mustard vinaigrette when adding noodles.
Quick and easy lunch. I used Turkey Kielbasa and after adding onions, deglazed with a bit of chicken stock, which helped to steam the cabbage and created a creamy texture, so no water needed. Might either add some sweetness as others suggested or lessen the amount of vinaigrette used next time. It was a bit too tangy, though I do like tang!
I’ve recently discovered many food allergies. It is wonderful to have a recipe that my hubby & I both love and I don’t have to adapt it! Yum!!!
Best cabbage and kielbasa recipe!
I had to use Dijon mustard and white balsamic. Turned out fabulous 🤩
Excellent! Loved the addition of the mustard vinaigrette, really brought it together. I threw in some kale that needed using up, steamed broccoli and buttered sourdough bread on the side – perfect!
This was fantastic! I did double the amount of sausage (1 rope kielbasa and 1 rope smoked sausage) and added a little honey to the vinaigrette to offset some of the bitterness. I paired it with your rosemary roasted potatoes, which were also really good. I did add some shredded parmesan to the potatoes at the end. Who doesn’t love some cheese? Both were great and I’ll be making again!
This was yummy and filled the whole house with such delicious smells that I had to ask my husband to end work 15 minute early 😆
I forgot to add the water and the cabbage burned/browned a bit too much so don’t forget that, others! We only needed a smidge of the vinegrette but it was a wonderful meal.
Hi, ues my house is smelling delish. Do you Cover the skillet during the cabbage cooking party? My cabbage seems Really dry.
Just looked again at my skillet and I’m covering it. My cabbage is not looking healthy.
I think it was a good call: cabbage looks great now after 10 minutes, just letting the little bit of moisture Cook off. It tastes good even w/o dressing yet lol
This is really good. My husband and I love the sauce so,I always double it!
Fast weeknight meal! I used apple chicken sausage, and it was perfect pairing. I served it with baby potatoes that I made in the Instant Pot. We are a fan of all your cabbage recipes!
My partner and I loved this dish. We used Taiwanese cabbage (which is a little sweeter) and it came out fine. I would love try this with egg noodles next time.
My dish came out a little greasy (even without all the vinaigrette) so I will try less oil next time.
Can you use regular vinegar?
I’m not sure what variety of vinegar you consider regular, maybe white vinegar? Every type of vinegar has different flavors and strengths, so when you swap out the vinegar in this recipe it will change the flavor and acidity of the dressing. Apple cider vinegar would be a good substitute, though.
I didn’t have red wine vinegar on hand. Substituted with 1 tbsp rice vinegar and 1 tbsp balsamic vinegar. Delicious !
I add cooked noodles and it’s delicious! Similar to a lazy pierogi but with a vinaigrette instead of a cream sauce!!!
I love this recipe, but I loved it even more when I doubled the amount of vinaigrette which I recomment to everyone!
What is a good side to go with this? Surprisingly, my picky husband loves this.
Since you already have the meat and vegetables in the skillet, I’d probably go for something simple like Seasoned Rice. :)
We used unsweetened applesauce. Terrific compliment!
Love this recipe! We put it on top of mashed potatoes or cauliflower mashed potatoes and it is sooooo good!!
I made this last night for dinner and it was delicious, I will definitely be making this again. The flavors were well balanced.
Made this tonight, great recipe that comes together from pantry staples and things that keep. This is going to be a solid weeknight, low carb dinner for me. Great on lifting days as half a polish/kielbasa is ~40g of protein.
I stumbled on this recipe today, and happened to have all of the ingredients on hand. I bought some nice cheese kielbasa from my local meat market. It was a super fast weeknight meal to put together. The vinaigrette is a very nice accompaniment to this dish. Will definitely keep this in my rotation.
Making this tonight – for the millionth time! My family loves this recipe, esp. when we use sausages from a local Polish meat market. Thanks so much for this recipe!
The first time I made this it took too long for the cabbage to cook. Now I boil the cabbage for a minute before frying it in the pan.
I just made this tonight and it was delicious! My husband, who isn’t “a big fan” of cabbage, really enjoyed it too. Beth, what did you garnish your dish with at the very end? Your photos have a green herb (parsley maybe?) sprinkled over the final product. Thanks for the great recipe! I will definitely be making it again :)
That’s definitely Italian parsley!
This is absolutely delicious! I added 1/4 cup of maple syrup to the dressing because a patient brought me some. I made some roasties (cut up Idahoes, evoo, seasoning, 450F for 30 mins) on the side. I can’t believe something so simple is so satisfying and so GOOD. Thank you for all you do!
Just made it as well! Used sherry vinegar and dijon and honey for the dressing and used celery seed instead of garlic powder just because I didn’t have the other stuff. Thanks for the recipe!
What brand of kielbasa do you use?
Unfortunately I don’t know. Haha, I never really look, I just get whatever is available at the store. :)
Really great, simple weeknight dinner recipe. Will probably make again with a higher ratio of vinegar and mustard to olive oil, in order to make it more macro friendly. I made the recipe as-is with turkey kielbasa and my husband and i both really enjoyed it. We will probably make the dressing lighter in the future.
Oh there you go! Let us know how it goes.
Unbelievably delicious!
Vinaigrette was a bit tangy when first made it, so added a touch of honey. By time everything was done, it was so good. Definitely a keeper
This was a HUGE hit!
Made this recipe to use use up some Savoy cabbage I had. Used stone ground Dijon style mustard and my grocery store had some smoked bratwurst which I used in addition to the kielbasa. So good, so easy!
Ooh, I eat this all the time with smoked sausage, and it’s honestly one of my favorite meals.
All I have to say is OMG. This will be a print and save. Nice job.
The only thing I will change is adding red potato…..This was sooo good!
Amy, I totally agree that some potatoes would round this out superbly. And then I realized I happened not to have any potatoes on hand. :( I’ll add them next time … and there WILL be a next time … because this was so darn good. The vinaigrette was superb. What a fabulous super-quick recipe!
YUM. I’m eating it right now. :D I forgot to buy red wine vinegar, so used apple cider vinegar instead, and it’s still very delicious.
I halved this recipe to have enough for tonight and tomorrow’s lunch… but it was so good that I’m taking a peanut butter sandwich for lunch tomorrow since the leftovers weren’t safe.
Perfect! Served with crisp apple slices. Wouldn’t change a thing.
Could you please clarify what you mean by “course ground mustard”? In my cupboard I have a bottle of “ground mustard” which is a yellow powder. Is that the ingredient you mean? Based on the comments above it looks like people use different types of prepared mustards such as standard yellow or Dijon. What do you suggest?
Yep, sorry about the confusion! It’s actually prepared mustard spread, not a powdered mustard, but the mustard grains are only coarsely ground. It’s also sometimes called “stone ground mustard.” Here is a link to a product online so you can see it: https://www.amazon.com/Grey-Poupon-Harvest-Coarse-Mustard/dp/B007EC5MG4
Very helpful! I just made with mustard seeds, but it was still delicious. Can’t wait to make again for my family!
Made this tonight as written. Mmm-m-good! I kept my plate lo-carb; threw some pasta in my skinny husband’s. It’s a keeper! Thanks !
Did you add cilantro? I love cilantro and I think I see some in the photo, but not the recipe.
I added some chopped parsley just to add color to the photos.
Love the mustard dressing. That makes the whole dish.
I used 1 Tablespoon of garlic powder, plus Adobo con pimiento, besides…because you cannot over- season with garlic, in my opinion. I also added bacon. It was soooooooo yummy.
I made this tonight. I used Turkey Kielbasa, and I used a little less olive oil in the skillet. Delicious, easy, and relatively light!
Made this last night and really enjoyed! My SO really loves cabbage; we feel that it is an underrated vegetable. It was the first time I made this recipe; I would definitely make again with some tweaks. First change: I used Field Roast Apple Sage Sausage to make it vegetarian. The sausage broke up out of its pretty rounds as I cooked the rest of the stuff, but it still tasted good. If I wanted to maintain the shape I’d probably take it out after browning and add it back in at the end. My SO added chicken to his bowl.
Second change: I used 2 tbsp olive oil + 2 tbsp water for the dressing rather than 1/4 cup olive oil. That seemed excessive to me. I used spicy brown mustard because I had some and it was delicious!
Third change: I added red pepper flakes and the spice really made it pop.
Future: Next time I make this I’ll use just 2 of the sausages and make it a 2 person meal. The cabbage makes it super filling but I don’t think this would be 4 servings for us as written. I’d use a full cabbage, onion, and 2 sausages and make it into 2 big servings, which is how we roll. In the future when I have fresh herbs growing I will probably add some parsley or something as I think a little bit would freshen it up.
I love the idea of adding red pepper. I tossed a little cayenne in my bowl, but red pepper would really hit the spot!
Delicious. The vinaigrette makes it.
I have been dithering between this and the beef and cabbage stir fry as two of our meals for this week. This won. I just put the frozen kielbasa in the fridge to defrost. I love the mustard with the cabbage. There’s a roasted cabbage with mustard vinaigrette on the Eating Well web site that reminds me of this. Tonight, burgers with all the fixings.
I read your blog on a daily basis and have made many of your recipes. Keep up the good work, er, cooking!
Love this recipe Beth! My husband doesn’t love cabbage but loves this dish!
This recipe has become a staple in our house! We love to serve with garlic mashed potatoes and we definitely double up on the sauce! Thanks for a great recipe!
I want to try this recipe, will it make a big difference if I only have mustard powder instead of the thicker ground kind? Or will it still work?
Yes, unfortunately the two are quite different.
If you have it after a couple of days add a quart of Chicken Broth to the leftovers in a stock pot & you have a soup. Check the seasonings & add what you want as necessary.
Love it!!
I used andouille since my butcher didn’t have kielbasa (also I love andouille). This is really fantastic, and is certain to become a staple. I think my cabbage was a bit big, and that plus adding the egg noodles meant I need more vinegarette than the recipe called for but that was easy enough. Ready excellent, easy recipe, thanks!
I crave this on a weekly basis and I’m not even a fan of kielbasa! So good!!
This was QUITE WONDERFUL. I am a type one diabetic and always need low carbohydrate recipes. Since I love Kielbasa, it fit right into my diet. Will make again soon!!!
We just had this for tonight’s supper and I am so stuffed! Absolutely delicious! Thanks for sharing!
I think this is the first time I’ve left a common a recipe! I followed it exactly, other than using a bit of butter and EVOO to sauté, and it’s so yummy!! The vinaigrette really makes the dish. I’m trying a Keto diet, and this will be in the regular rotation.
A comment on…typo
I used beer instead of water while cooking the cabbage. Just for a little extra flavor. So good!
Oooh, nice call!
Awesome, quick recipe. I added some paprika, thyme and just a dash of cayenne pepper to the cabbage (and lots of salt), and about a half tablespoon of honey to the vinaigrette, since I’m not much of a mustard person. It was perfect! I ate it over rice.
My family loves this dish. I make it as stated and put on top of pasta.
This recipe is so tasty, this time I modified it to polish off a bunch of veggies that needed eating ASAP in my fridge. I cooked the kielbasa and onions as directed, then things got a little experimental. I used half a head of red cabbage, some shredded carrots, a little bit of kale, and two thinly sliced apples for a hint of sweetness. I also substituted in apple cider vinegar since that’s what was on hand, and it tasted PHENOMENAL. I hadn’t tried cooking apples in with cabbage before, but the sweetness was a perfect compliment to the other tangy, salty flavors.
Picky kids LOVED this dish, husband too! Thank you – definately a keeper!!
I used the all of the vinaigrette made and added cooked egg noodles after cooking the cabbage, and both my boyfriend and I loved this dish! I would use less olive oil in the vinaigrette next time, but other than that it was great! It was very simple to put together on a busy weekday night and will definitely be added to the dinner rotation.
Quick, easy and delicious!
Another great recipe! Simple and easy. I have made it with kielbasa or sweet Italian sausage. Really love the simple dressing. Also, big thanks for the step by step pics. I know it must take you forever but I love them!
This was a great hit in our household. I agree with other users that the addition of mustard in the sauce was a welcomed surprise. I was a little conservative with the sauce at first based on other reviews, but once served we didn’t have any left! Will definitely be making this again!
This was a massive hit in my house. We both loved it. The only change I made was that I used balsamic vinegar for the dressing (I have several vinegars already and have vowed not to buy anymore varieties until I use up 1-2 others first!) I served it with your roasted root veggies, which was a great combination. Thanks so much for all the work you do to share these recipes with others so we can enjoy them too!
Yum! Followed your directions and used low fat turkey kielbasa and added 8 oz of bowtie pasta (cooked) much like your Halusky recipe! I used a fraction of the dressing on the dish itself, but offered it on the side, as husband and kids are sensitive little eaters! But they love the Halusky recipe, and the rich butter flavor, so I feel this just added some protein to that recipe in a good way! I also cut the kielbasa rounds into quarters for little bites of sausage in each bite of the dish. Thanks Beth! This is less than $5.00 for dinner, even with the pasta!
I added can of diced tomatoes. Loved it!
I didn’t have whole grain mustard or green cabbage, so I substituted a spicy dijon and red cabbage (oh god, here I am…becoming one of those annoying recipe raters that’s like “I didn’t have x, y, z, so i substituted 4, 8, and 22, and this recipe was SO BAD….but bare with me, I really liked this okay haha), and I feel like it turned out super well!
I could see it being great over some mashed potatoes…sort of like an eastern european shepherds pie, but my boyfriend and I both work in the f&b industry, so we try to eat a little more healthily when we eat our late-night suppers after work. I had some brown basmati that I paired it with, and we both really enjoyed it. It’s very different in flavor profile from what we normally eat (which is tons of asian, italian, and hispanic), so I appreciated the mustard vinaigrette pairing.
Did this incredibly overwhelm my tastebuds with pure, orgasmic joy? No. But it was pretty damn solid with some fiber-filled brown basmati, and I think the leftovers were maybe even better than when I made the dish. It’ll probably get tossed into a once a month rotation when I have leftover cabbage leaking out the wazoo.
Thanks for all your recipes, lady. You’ve been a source of much delicious food in our household, and you’ve even converted my Chef Boyfriend into being a One Pot Wonder believer.
Thank you! And personally, I love it when people share what they did to customize recipes. :) I think it helps people think outside the box and inspires everyone to try something new.
Hey thanks! I’ve been usurping your recipes for a few years now, and I speak your praises to everyone. I’m really happy that you’ve seen so much success! 🤗
Just made this. So tasty and easy to make. I had a red pepper so I added that in after the onion. Yum!
I’m not a fan of this recipe. It did have great flavor, but even though I only used half of the vinaigrette , I thought it was really greasy. And it was just screaming for the addition of potatoes. Then I think it would have made 4 servings. As it was I ate half of it myself before I was full.
Melissa, your intuition was correct. I added a 15-oz. can of sliced (and drained) potatoes, at the same time I added the cabbage, and the g/f (who is a very particular eater) was wild about this recipe.
I’m making it again tonight – for the third time in two months – and she cannot wait to dig in. The moral of this story: Go with what you know!
This is super delish! I added shredded carrots to up my veggie game and finished the dish off with some caraway seeds. I think this would go great over some eggs noodles or some pierogies! (But if you’re craving potatoes, definitely try the One Pan Roasted Kielbasa and Cabbage Dinner recipe–that one is great, too!)
Shredded carrots would definitely be great, as well. I thought about it, but not until I was well into the cooking workflow. Next time!
I never eat kielbasa because I thought I didn’t like it. Well, this dish was outstanding! Even my 4 year old devoured his. I’m adding it into our bi-weekly rotation.
Wow, this was great! I’ve made a similar kielbasa/cabbage meal but never thought to add mustard – I’ll never make it without again! I’m reluctantly low carb, and this was so good I (almost) didn’t miss the pierogies I’d usually make with something like this! Thanks for the great recipe!
I fixed this the night before and had lots of leftovers which we ate today. So my changes were as follows: I used bokchoi instead of regular cabbage and I added a few sliced Yukon gold potatoes because were not low-carb.. The first night we had it with the vinaigrette, and I didn’t like it as much, I think there was too much mustard, or my mustard was too strong. But the second night I skipped the vinaigrette and it was absolutely delicious! Next time I will add cumin or caraway seeds to the dish, I think it would make it even better.
I loved this recipe. I ended substituting the type of vinegar a and mustard for another but still came out great. It’s my new favorite comfort meal, that is for sure. We served it over a bed of instant mashed potatoes (don’t judge me!) and it was perfect! Definitely good for cooler weather, and I’ll have to make it again in a few weeks. You got to love the Southwest, we still have triple digit temperatures.
I was actually disappointed in this recipe- overall I think it has too much oil, the end result of was kind of soggy. I also probably cooked the cabbage too long. I’d recommend decreasing the oil and cooking it until just barely soft (probably would be better if even slightly crunchy still). I much preferred the pan roasted version posted earlier!
How would you tweak it for the IP? I love cooking cabbage in the IP. Thanks!
I just made it in the Instant Pot! Sautéed everything per directions, added 1/2 cup – 1 cup water to scrape up the bits on the bottom of the pan, added the cabbage, high pressure for 2 minutes, and did a quick release. It worked great!
I’m not well versed in the IP yet to recommend, but there was another commenter that said they made it in their IP! :)
I am going to try this, with boxed pierogies on the side. Yay fall!
Yesssss! I want pierogies with this!
This looks like a perfect weeknight meal. Thanks for the recipe!
Would this work well with Dijon or another type of Mustard? I’m not against using coarse but I have other types on hand and it would be one less thing to purchase.
Honestly I’ve never used coarse before so I can’t visualize how it would be different. Is the flavor more intense or different, or is it a texture thing?
It’s both a flavor and a texture thing. :) You can definitely use other types of mustard, though. Just about any type will make a delicious dressing.
This is really delicious. I couldn’t find Kielbasa here in New Zealand, so I just used pre-cooked spicy pork sausage, and it was very delicious! It only takes short amount of time with very simple ingredients! My husband loved it too. We will definitely make it again.
Had this for lunch today, nice and simple, with plenty of flavor! I think I poured a little heavy on my vinegar, because I ended up needing to almost double up on my mustard to combat the strong vinegar taste.
One of my coworkers actually made the recipe a few days ago too (after I introduced her to your wonderful site) , and she said that her family loved it with a little drizzle of honey mixed into the vinaigrette. That will definitely be my next experiment, I do love a good honey mustard dressing.
I made this tonight. It’s definitely a winner. Thanks for sharing the recipe. :)
My mom made this for us growing up, but we called it “Bubbles and Squeak” and included cubed yellow potatoes ^.^
I’ve been looking for some low-carb dinner options, and this looks amazing, and perfect for fall!! Adding this to my list!!!
Thank you!
Ahhh I forgot about this stuff! The sheet pan version was absolutely fantastic– I’ll be making this for dinner tonight.
Looking forward to trying this. It looks delicious!
I can’t wait to make this once my arm cast comes off!!! I think I will add some shredded carrots too.
I’ve actually made a dish similar to this before and it was a huge crowd pleaser! I can’t wait to try this recipe!!
-Gabby
http://www.orcuttfamilydentistry.com
Oh, my gosh. I’m going to have to make this recipe for lunch very soon!!! :-)
Oh man, I need to try this with the vinaigrette! I make something similar to this ALLLLLL the time during fall/winter, but with bone broth and spices.