Kielbasa and Cabbage Skillet
This easy Kielbasa and Cabbage Skillet is a quick, one-pan dinner with smoky browned sausage, tender sautéed cabbage, and simple seasonings. Ready in 30 minutes with minimal cleanup.
Servings: 4 servings
Ingredients
- 1 pound kielbasa sliced in 1/2” round
- 1 tablespoon butter
- 1 cup yellow onion thinly sliced
- 3 cups green cabbage cored and diced into 1-inch pieces (about 1 medium head)
- 3 cloves garlic chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon crushed red pepper optional
- 1 tablespoon stone ground or whole grain mustard
- Sour cream for serving optional
Instructions
- Prep the kielbasa. Slice the kielbasa into ½-inch rounds.
- Brown the kielbasa. Add the sliced kielbasa to a large skillet (10-12 inch) over medium-high heat. Cook, stirring occasionally, until browned on both sides, about 4-5 minutes. Remove from the pan and set aside.
- Sauté the onions. Reduce heat to medium. Add the butter and sliced onions to the same skillet. Cook until tender and translucent, about 3 minutes, stirring occasionally.
- Cook the cabbage. Add the cabbage, garlic, salt, pepper, and red pepper flakes (if using) to the pan. Cook, stirring often, until the cabbage is tender, about 7-10 minutes.
- Finish and serve. Stir in the mustard. Add the cooked kielbasa back to the skillet and toss to combine. Taste and adjust seasoning as needed. Serve immediately, topped with sour cream if desired.
Notes
- Kielbasa choice: Use fully cooked smoked kielbasa from the refrigerated section. Hillshire Farm, Eckrich, or store brands all work well.
- Sausage substitutes: Chicken sausage, turkey kielbasa, andouille, or any smoked sausage can be used instead.
- Cabbage type: Green cabbage works best. Savoy is also fine. Red cabbage will be slightly firmer and change the color.
- For crispier kielbasa: Let it sit undisturbed for the first 2 minutes so it develops golden edges before stirring.
- Avoiding mushy cabbage: Cut cabbage into small (1-inch) pieces, don't overcrowd the pan, and stir often. Pull it when tender but still has some texture.
- Mustard substitute: Dijon mustard works well, or skip it entirely if you prefer.
- Make it milder: Skip the red pepper flakes and reduce black pepper for a kid-friendly version.
- Add potatoes: Add diced potatoes with the onions and cook until almost tender before adding cabbage.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm in a skillet over medium heat or microwave at 60% power for 2-3 minutes.
- Freezing: Cool completely and freeze in airtight bags for 1-2 months. Cabbage will be softer after thawing.
Nutrition
Calories: 428kcal | Carbohydrates: 10g | Protein: 17g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 1319mg | Potassium: 431mg | Fiber: 2g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 24mg | Calcium: 50mg | Iron: 2mg
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