This fast and easy one-pan Kielbasa and Cabbage Skillet dish is filling, full of flavor, and a perfect healthy weeknight dinner!
Every time spring rolls around, I think about how nice it will be to have sunlight longer, especially with the kids’ sports activities. And I can start thinking about my garden again – when our tiny nectarine tree gets a lot of blossoms I get so excited!
But before springtime, I try to use what’s in season. Including this Kielbasa and Cabbage Skillet since cabbage is a winter vegetable.
My husband, Paul, isn’t a fan of cabbage, but he sure likes it in this dish. Probably because it soaks up a lot of the rendered fat from the pork. Delicious!
What makes this Kielbasa and Cabbage Skillet So Great
- It takes no time to make! You can have this ready in about 25 minutes start to finish!
- This skillet dish has such great flavors – the zing of the mustard and vinegar are balanced with the sweetness of the onion and sugar, with the garlic coming in to round it out.
- It’s perfect for lots of different dietary needs – it’s gluten free, dairy free, and low carb!
- Switch up the cabbage. This recipe calls for green cabbage, but you could also use red, savoy, or napa cabbage.
- If you’re not adhering to a low-carb diet, make some roasted potatoes and toss them in at the end.
- Try using a hot mustard to add a little spice to this dish!
This one-pan skillet is great for Saint Patrick’s Day or just any weeknight dinner when you need something easy and fast.
Other Kielbasa and Cabbage Recipes We Love!
- Stuffed Cabbage Rolls
- Unstuffed Cabbage Rolls Skillet
- Roasted Cabbage
- Mexican Kielbasa and Cabbage Skillet
- Skillet Beans and Rice with Kielbasa
Watch the video to see just how easy it is to make!
How to Make this Kielbasa and Cabbage Recipe
Kielbasa and Cabbage Skillet
- 1 tablespoon extra virgin olive oil
- 2 pounds fully cooked polska kielbasa , cut in half lengthwise, then cut into 2 inch pieces
- 1 small head cabbage , core removed, coarsely chopped
- 1 large sweet onion , cut into large pieces
- 3 cloves garlic , minced
- 2 teaspoons sugar (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons rice wine vinegar
- 1 1/2 teaspoons dijon or brown grainy mustard
- Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
- In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 5 minutes or more (depending how tender you like the vegetable), stirring occasionally.
- Mix in the vinegar and mustard; add the kielbasa back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
- Serve immediately and enjoy!