I love skillet dinners – they’re fast and tasty – and for the most part economical. You can extend this Kielbasa & Cabbage Kielbasa Skillet recipe can feed a family of 4 even with only half a ring of kielbasa by adding more cabbage to this recipe. My mom makes a version with potatoes – which is really good – but this one is a bit lighter. I’ll post her recipe one of these days and you can compare for yourselves!
You can use Napa Cabbage, Bok Choy, Regular Green Cabbage – or even Kale in this recipe – it’s pretty flexible! Give it a try and let me know what you think!
Kielbasa & Cabbage Skillet
- 1 tsp Coconut Oil or olive oil or canola oil or vegetable oil
- 1 ring Beef sausage or kielbasa cut in 1/2 inch slices
- 1/2 head cabbage any kind - coarsely chopped into about 1/2 to 3/4 pieces
- 1 onion diced large
- 1/2 green pepper diced large
- 1/2 tsp garlic - about 1 clove - minced
- 2 tsp brown sugar
- 1/2 teaspoon black pepper
- 2 tsp apple cider vinegar
- 1 1/2 grainy mustard or yellow - if that's what you have
In a large cast iron skillet, heat the coconut oil until melted and hot
Add in the kielbasa medallions and brown them off on both sides. Don't be afraid to get a little color on these - the flavor is amazing in this dish.
Remove the kielbasa to a paper towel-lined plate
Add the onion and pepper into the skillet and saute well. While onion and peppers cook, in a small bowl combine the brown sugar, apple cider vinegar, mustard and pepper.
When the onions and peppers are almost soft, add in the garlic and stir a few times to heat through.
Add the sausage back in and fold together, pour the sauce over and cover for 5-10 minutes until heated through and the cabbage is wilted and just a tad crunchy.
Adapted from Amy @ VeryCulinary.com