Welcome to a comforting dish that’s sure to warm you from the inside out: Kielbasa and Cabbage Skillet. This vibrant meal has become a staple in my kitchen, delivering a delightful medley of flavors and textures. I’ve tested this recipe multiple times, discovering the perfect balance between sautéed kielbasa and tender cabbage. A slice of bread on the side pairs beautifully, as discussed in my Vegetable Soup post.
About Kielbasa and Cabbage Skillet
This dish seamlessly blends hearty kielbasa sausage with fresh cabbage, creating a flavorful and filling dinner option. After perfecting this recipe through various tests, I’m excited to share it with you. It’s perfect for busy weeknights, fits our tight budget, and makes the most of seasonal produce. The interplay of textures—from the crisp cabbage to the juicy sausage—makes each bite satisfying.
- Quick prep time, making it ideal for weeknight dinners.
- Budget-friendly ingredients that deliver big on flavor.
- A family favorite, combining savory and earthy notes.
- Kielbasa has cultural roots in Eastern European cuisine.
Key Ingredients & Their Roles
- Kielbasa: Provides savory, rich flavor; great alternatives include turkey or beef sausages.
- Cabbage: Adds crunch and fiber; can substitute with kale for variation.
- Onion: Enhances sweetness and depth; use leeks for a milder taste.
- Olive Oil: Essential for sautéing; avocado oil is a healthy alternative.
How to Make Kielbasa and Cabbage Skillet
- In a bowl or jar, whisk together 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1.5 Tbsp mustard, garlic powder, salt, and pepper until combined. Set this vinaigrette aside.
- Slice the kielbasa into medallions. Heat a large skillet over medium heat, add the sausage, and sauté until beautifully brown—about 7-10 minutes.
- While the sausage cooks, finely dice the onion. Once the sausage is golden, mix in the onions, sautéing until they are soft and translucent.
- Chop the cabbage into strips and add it to the skillet. Season with a pinch of salt and pepper, cooking until tender—adding a splash of water to help it steam if needed.
- After the cabbage is tender, drizzle half the vinaigrette over the mixture, tossing to coat. Taste and add more if desired. Serve warm and enjoy!
Pro Tips & Troubleshooting
- When sautéing the kielbasa, allow it space in the pan to brown evenly—don’t overcrowd for the best texture.
- If your cabbage seems tough, it likely needs more time to sauté; patience is key for tenderness.
- For a flavor boost, add some smoked paprika or caraway seeds for an earthy twist.
- This recipe scales beautifully; simply halve or double the ingredients based on your needs.
Storage & Make-Ahead Guide
This Kielbasa and Cabbage Skillet lasts in the fridge for up to 4 days. You can freeze it for about 3 months, ideal for meal prepping. To reheat, use a skillet over medium heat until warmed through, about 5-7 minutes. I found that it tastes even better the next day!
Serving Suggestions
Delicious on its own, it pairs well with a side of mashed potatoes or crusty bread. For a fresh crunch, consider serving with a side salad like my Crispy Gnocchi with Spinach and Feta.
Frequently Asked Questions
- How long does it take to cook? Approximately 30 minutes, perfect for a weeknight meal.
- Can I use different types of sausage? Yes! Turkey or chicken sausage work just as well.
- What type of cabbage is best? Green cabbage is traditional, but savoy adds a nice texture.
- Can I add other vegetables? Absolutely! Carrots and bell peppers make great additions.
- Is this dish gluten-free? Yes, as long as you check the mustard and other ingredient labels.
Final Thoughts
With its warm flavors and easy preparation, Kielbasa and Cabbage Skillet has become a cherished part of my dinner routine. Whether you serve it as is or with a side, it’s a dish that invites sharing. I’d love to hear how yours turns out—so please share your experience!
More Recipes You’ll Love
- One-Pot Chicken and Rice Soup – a hearty dish with comfort flavors
- Vegetable Soup – complements with fresh seasonal vegetables
- Creamy Italian Meatball Soup – connection via savory ingredients
- Kale and Roasted Vegetable Soup – a great option for a light, healthful meal
- Avgolemono Greek Lemon Chicken Soup – perfect for a zesty twist
Kielbasa and Cabbage Skillet
Ingredients
- 0.25 cup olive oil
- 2 Tbsp red wine vinegar
- 1.5 Tbsp stone ground mustard
- 0.25 tsp garlic powder
- 0.25 tsp salt
- 1 pinch freshly cracked pepper
- 1 Tbsp olive oil for cooking
- 14 oz kielbasa
- 6 cups chopped cabbage 1 small head
- 1 pinch salt for cabbage
- 1 pinch pepper for cabbage
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 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, checking 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.
- 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.