Cabbage and kielbasa skillet

From Very Culinary


This is an excellent quick dish for summertime (gotta use up that cabbage from the garden!), or add mashed potatoes and serve it up during chilly months. It comes together quickly, is packed with flavor, and has appeared multiple times at our dinner table. I love adding a little bit of spicy brown mustard for an extra kick – not too powerful, as our two year old doesn’t like things too spicy. She does, however, love cabbage, and eats this dish by the fistful.


1 pound fully cooked kielbasa, cut in half lengthwise, then cut into 1/2 inch pieces

1 tablespoon extra virgin olive oil

1 small head cabbage, coarsely chopped

1 medium sweet onion, chopped

3 cloves garlic, minced

2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons rice wine vinegar

1 1/2 teaspoons dijon or brown grainy mustard (I prefer 1 tsp dijon and 1/2 tsp spicy brown mustard)

Optional: mashed potatoes, great for wintertime months!


Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.

In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally. You want the cabbage to get nice and tender.

Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.

Serve immediately on its own or over mashed potatoes.


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My adventures with bread and the deliciousness of life.

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