Description
This Kielbasa and Cabbage Skillet with Mustard Vinaigrette is a flavorful and hearty dish perfect for a quick weeknight meal. The juicy browned kielbasa paired with tender sautéed cabbage and sweet onions is elevated by a tangy mustard vinaigrette, creating a balanced and satisfying one-pan dish ready in just 40 minutes.
Ingredients
Scale
Mustard Vinaigrette
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1.5 Tbsp stone ground or whole grain mustard
- 1/4 tsp garlic powder
- 1/4 tsp salt
- Freshly cracked pepper, to taste
Skillet Ingredients
- 1 Tbsp olive oil
- 14 oz kielbasa, sliced into medallions or half rounds
- 1 yellow onion, finely diced
- 6 cups chopped cabbage (about 1 small head, 2.25 lbs)
- Pinch salt and pepper
Instructions
- Prepare the vinaigrette: In a bowl or jar, combine 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1.5 tablespoons stone ground mustard, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and freshly cracked pepper to taste. Whisk or shake vigorously until well emulsified. Set aside while preparing the rest of the dish.
- Brown the kielbasa: Heat 1 tablespoon olive oil in a large 12-inch or larger skillet over medium heat. Add the sliced kielbasa and sauté, stirring occasionally, until the pieces become well browned and slightly crisp on the edges, about 5 to 7 minutes.
- Sauté the onions: While the kielbasa is browning, finely dice the yellow onion. Add the onion to the skillet with the kielbasa and cook, stirring frequently until the onions soften and turn translucent, about 5 minutes.
- Cook the cabbage: Chop the cabbage into strips about 2 inches long and 1/2 inch wide. Add the cabbage to the skillet along with a pinch of salt and pepper. Stir to combine. To help soften the cabbage faster, add a few tablespoons of water to create steam and cover the skillet loosely if desired. Sauté the cabbage, stirring occasionally, until tender but still slightly crisp, around 10 to 12 minutes. Allow the water to evaporate as you cook.
- Add the mustard vinaigrette: Drizzle half of the prepared mustard vinaigrette over the cooked kielbasa and cabbage mixture. Stir well until everything is evenly coated. Taste and add more vinaigrette if desired. Serve the dish warm immediately.
Notes
- If you prefer a spicier flavor, add a pinch of crushed red pepper flakes to the vinaigrette or while sautéing the cabbage.
- For a gluten-free version, ensure the kielbasa is labeled gluten-free.
- The dish can be easily doubled for larger servings; just use a larger skillet.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water if dryness occurs.
