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Kielbasa and cabbage skillet with tender cabbage in a blue bowl
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Kielbasa And Cabbage Skillet Recipe

Browned kielbasa and tender cabbage finished with a bright wholegrain mustard and red wine vinegar dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

  • 14 ounces fully cooked kielbasa sliced into rounds or half-moons; 397 g
  • 1 1/2 pounds green cabbage cored and sliced; 680 g
  • 1 medium onion thinly sliced; 150 g
  • 2 tablespoons olive oil divided; 28 g
  • 2 tablespoons red wine vinegar 30 g
  • 1 1/2 tablespoons wholegrain mustard 23 g
  • 1 clove garlic minced; 3 g
  • 1/4 teaspoon black pepper 0.6 g
  • 2 tablespoons water plus more only if needed; 30 g

Equipment

  • 1 12-inch skillet with lid
  • 1 Cutting board
  • 1 Small bowl
  • 1 Wooden spoon

Method
 

  1. Slice the sausage into rounds or half-moons and cut out the cabbage core. Slice the cabbage into ribbons roughly 1/2 inch wide so the thick ribs are not much larger than the leaves.
  2. Warm 1 tablespoon oil in a wide skillet over medium heat. Brown the fully cooked sausage for 5–6 minutes, turning occasionally, then transfer it to a clean plate.
  3. Add the onion to the same pan and cook 4 minutes. Stir in the garlic for 30 seconds. Add the cabbage and 2 tablespoons water, cover and cook 5 minutes; uncover and stir for another 5–8 minutes until the thick ribs are tender.
  4. Whisk the remaining oil with vinegar, mustard and pepper. Return the sausage to the pan and heat thoroughly according to its package directions.
  5. Remove from the heat and toss with the mustard mixture. Taste before adding any extra salt; the sausage and mustard already contain it. Serve in four portions.

Video

Notes

Nutrition is an estimate per one-quarter of the recipe, excluding accompaniments. Calculated from listed edible weights using ANSES Ciqual 2025 and the additional sources noted below. Carbohydrate values are available carbohydrate (excluding fiber); US label and USDA values are adjusted by subtracting fiber for consistency. Trace values and analytical bounds add rounding uncertainty. Kielbasa uses the Hillshire Farm smoked-sausage label (170 kcal per 56 g); other brands vary. Saturated fat, sugar and cholesterol are omitted where the combined data are incomplete.
Cost is an illustrative USD 8.00 ingredient allowance for four servings, not verified local shelf prices. Contains mustard; check sausage labels for additional allergens.
Related demonstration with optional bacon; follow written mustard-vinegar version. Follow this card's quantities. Refrigerate cooked leftovers in shallow containers within 2 hours (1 hour above 90°F), keep at 40°F or below, use within 3–4 days and reheat to 165°F.