Kielbasa and Cabbage Skillet
This Kielbasa and Cabbage Skillet is a fast and hearty weeknight dinner full of fiber and flavor! Serve with noodles or as is for a lower carb meal.
Ingredients
- 0.25 cup olive oil
- 2 Tbsp red wine vinegar
- 1.5 Tbsp stone ground or whole grain mustard
- 0.25 tsp garlic powder
- 0.25 tsp salt
- 1 pinch freshly cracked pepper
- 1 Tbsp olive oil for sautéing
- 14 oz. kielbasa sliced
- 1 yellow onion onion diced
- 6 cups chopped cabbage about 1 small head (2.25 lbs)
- 1 pinch salt
- 1 pinch pepper
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 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.
- Chop the head of cabbage into 2-inch by 1/2-inch wide strips.
- Add the cabbage to the skillet along with a pinch of salt and pepper.
- Continue to sauté until the cabbage is tender, adding a few tablespoons of water to create steam.
- Once tender, drizzle the mustard vinaigrette over the skillet.
- Stir to coat the kielbasa and cabbage in the vinaigrette, taste, and add more if needed.
- Serve warm.
Notes
This meal is great for a weeknight dinner and can be served with noodles for a heartier option.