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.
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
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Got leftover cabbage? Make our Cabbage Soup Recipe!
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.
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.