I got a really strong craving for my One Pan Roasted Kielbasa and Cabbage Dinner the other day, but instead of making it the exact same way, I decided to change it up and make a fast skillet version. This super easy and incredibly tasty Kielbasa and Cabbage Skillet is as simple as smoke sausage, onion, cabbage and a nice tangy stone ground mustard vinaigrette. …Because kielbasa is always better when dipped in a nice stone ground mustard, right? So I formulated this vinaigrette as a way to get that nice mustardy flavor all throughout the entire Kielbasa and Cabbage Skillet.
What is Kielbasa?
Kielbasa is a Polish sausage usually made with pork, or a mixture of pork and beef. Kielbasa can be either smoked or lightly smoked, and usually has a prominently garlic flavor. I love kielbasa for this recipe because it brings a lot of flavor to the cabbage, which doesn’t have much flavor on its own.
What Kind of Kielbasa Should I Use?
Kielbasa is traditionally made from pork, but if you have a kielbasa made with beef, turkey, or any combination of the three, that will work just as well. Since package sizes for kielbasa vary from brand to brand, you can use anywhere from 12oz. to 16 oz. for this skillet. The kielbasa I got at Kroger was a 14oz. link, so that’s what is listed in the ingredients, just know that there is wiggle room.
Variations
And if you aren’t all about the low-carb thing you can stretch this dish even further by adding some cooked wide egg noodles. I’d probably use about 8oz. for the size of this recipe.
Kielbasa and Cabbage Skillet
Servings 4Ingredients
Mustard Vinaigrette
- 1/4 cup olive oil ($0.52)
- 2 Tbsp red wine vinegar ($0.20)
- 1.5 Tbsp stone ground or whole grain mustard ($0.09)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- Freshly Cracked Pepper ($0.05)
Kielbasa and Cabbage
- 1 Tbsp olive oil ($0.13)
- 14 oz. kielbasa ($2.49)
- 1 yellow onion ($0.32)
- 6 cups chopped cabbage (1 small head, 2.25 lbs) ($1.59)
- pinch salt and pepper ($0.05)
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 (12" or larger) 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 (check 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. Let the water evaporate as you sauté the cabbage.
- 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.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Kielbasa and Cabbage Skillet – Step by Step Photos
To make the mustard vinaigrette, add 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1.5 Tbsp stone ground mustard, 1/4 tsp garlic powder, 1/4 tsp salt, and some freshly cracked pepper to a bowl or jar.
Whisk or shake the jar until the ingredients are mixed (15-20 seconds of shaking). Set the dressing aside.
Slice 14oz. of kielbasa into rounds or half-rounds and add them to a very large skillet or wide-bottomed pot along with 1 Tbsp olive oil. Sauté over medium heat until the sausage is well browned. You really want that browning action to get the most flavor.
While the kielbasa is sautéing, dice the onion. Add the onion to the skillet once the kielbasa is browned and continue to sauté until the onions are soft and transparent. The moisture from the onions should help dissolve the browned bits from the bottom of the skillet.
While the onions are sautéing chop one small head into 2-inch by 1/2-inch strips (about 6 cups once chopped). Add the cabbage to the skillet along with a pinch of salt and pepper. Add a few tablespoons of water to help steam and soften the cabbage, and sauté until the cabbage has become tender. The water will evaporate as you sauté the cabbage. By this time your kitchen should be smelling REALLY good. If you want to add cooked egg noodles, add them once the cabbage has softened.
Finally, drizzle the mustard vinaigrette over top, starting with just half of the vinaigrette, and stir until everything is coated. Taste the cabbage and add more dressing if desired.
Serve warm! It’s also pretty good as leftovers. ;)
SO FREAKING GOOD.
So freaking YUMMY!!!! My husband said “I’d eat that again!!”I only had a bag of coleslaw/cabbage so I used that. Served with roasted potatoes.
I did not expect this to be so tasty. I made some brown rice to go with it, since I didn’t have egg noodles. Also I subbed apple cider vinegar when I forgot red wine vinegar. Next time I’m doubling the sauce (and trying to find a smaller head of cabbage, good lord.) I haven’t gotten seconds at dinner in a while but here I am! And it’s so cheap!
This dish was delicious! I did add the 8 ounces of noodles so I’m thinking next time of doubling the mustard vinaigrette when adding noodles.
Quick and easy lunch. I used Turkey Kielbasa and after adding onions, deglazed with a bit of chicken stock, which helped to steam the cabbage and created a creamy texture, so no water needed. Might either add some sweetness as others suggested or lessen the amount of vinaigrette used next time. It was a bit too tangy, though I do like tang!
I’ve recently discovered many food allergies. It is wonderful to have a recipe that my hubby & I both love and I don’t have to adapt it! Yum!!!
Best cabbage and kielbasa recipe!
I had to use Dijon mustard and white balsamic. Turned out fabulous 🤩
Excellent! Loved the addition of the mustard vinaigrette, really brought it together. I threw in some kale that needed using up, steamed broccoli and buttered sourdough bread on the side – perfect!
This was fantastic! I did double the amount of sausage (1 rope kielbasa and 1 rope smoked sausage) and added a little honey to the vinaigrette to offset some of the bitterness. I paired it with your rosemary roasted potatoes, which were also really good. I did add some shredded parmesan to the potatoes at the end. Who doesn’t love some cheese? Both were great and I’ll be making again!
This was yummy and filled the whole house with such delicious smells that I had to ask my husband to end work 15 minute early 😆
I forgot to add the water and the cabbage burned/browned a bit too much so don’t forget that, others! We only needed a smidge of the vinegrette but it was a wonderful meal.Â
Hi, ues my house is smelling delish. Do you Cover the skillet during the cabbage cooking party? My cabbage seems Really dry.Â
  Just looked again at my skillet and I’m covering it. My cabbage is not looking healthy.Â
  I think it was a good call: cabbage looks great now after 10 minutes, just letting the little bit of moisture Cook off. It tastes good even w/o dressing yet lol
This is really good. My husband and I love the sauce so,I always double it!
Fast weeknight meal! I used apple chicken sausage, and it was perfect pairing. I served it with baby potatoes that I made in the Instant Pot. We are a fan of all your cabbage recipes!
My partner and I loved this dish. We used Taiwanese cabbage (which is a little sweeter) and it came out fine. I would love try this with egg noodles next time.Â
My dish came out a little greasy (even without all the vinaigrette) so I will try less oil next time.Â
Can you use regular vinegar?
I’m not sure what variety of vinegar you consider regular, maybe white vinegar? Every type of vinegar has different flavors and strengths, so when you swap out the vinegar in this recipe it will change the flavor and acidity of the dressing. Apple cider vinegar would be a good substitute, though.
I didn’t have red wine vinegar on hand. Substituted with 1 tbsp rice vinegar and 1 tbsp balsamic vinegar. Delicious !