Kielbasa and Cabbage Skillet

$5.48 recipe / $1.37 serving
by Beth - Budget Bytes
4.88 from 63 votes
Pin RecipeJump to Recipe

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

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.

A full pan of Kielbasa and Cabbage Skillet with a jar of tangy mustard vinaigrette by its side.
I added some fresh chopped parsley for visual appeal in the photos, but it’s not needed to flavor the dish.

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. 


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 being served onto a plate from the skillet, with mustard vinaigrette in a jar on the side.

Share this recipe

Kielbasa and Cabbage Skillet

4.88 from 63 votes
This Kielbasa and Cabbage Skillet is a fast and hearty weeknight dinner full of fiber and flavor! Serve with noodles or as is for a lower carb meal. 
If you need a fast and easy weeknight dinner that is filling, flavorful, and low carb, this Kielbasa and Cabbage Skillet has you covered.
Servings 4
Prep 10 mins
Cook 30 mins
Total 40 mins


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)


  • 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.

See how we calculate recipe costs here.


Serving: 1ServingCalories: 529.5kcalCarbohydrates: 15.38gProtein: 13.03gFat: 46.68gSodium: 1405.55mgFiber: 4.05g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

How to Make Kielbasa and Cabbage Skillet – Step by Step Photos

Mustard Vinaigrette unmixed

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.

Mustard Vinaigrette mixed

Whisk or shake the jar until the ingredients are mixed (15-20 seconds of shaking). Set the dressing aside.

Browned Kielbasa for Kielbasa and Cabbage Skillet

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.

Sautéed Onions and Kielbasa

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.

Cooked Cabbage for Kielbasa and Cabbage 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.

Add Mustard Vinaigrette to Kielbasa and Cabbage Skillet

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.

A close up side view of Kielbasa and Cabbage Skillet in the pan.

Serve warm! It’s also pretty good as leftovers. ;)

Bird's eye view of Kielbasa and Cabbage Skillet with a jar of tangy mustard vinaigrette.



Share this recipe

Posted in: , , , , , , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment
  1. 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.

  2. 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!

  3. 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.

  4. 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!

  5. 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!!!

  6. Best cabbage and kielbasa recipe!
    I had to use Dijon mustard and white balsamic. Turned out fabulous 🤩

  7. 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!

  8. 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!

  9. 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. 

  10. Hi, ues my house is smelling delish. Do you Cover the skillet during the cabbage cooking party? My cabbage seems Really dry. 
       Just looked again at my skillet and I’m covering it. My cabbage is not looking healthy. 
       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

  11. 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!

    1. 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. 

      My dish came out a little greasy (even without all the vinaigrette) so I will try less oil next time. 

    1. 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.

    2. I didn’t have red wine vinegar on hand. Substituted with 1 tbsp rice vinegar and 1 tbsp balsamic vinegar. Delicious !