Mexican Kielbasa and Cabbage Skillet
Updated
Updated
This fast one-pan Mexican Kielbasa and Cabbage Skillet dish is filling, crazy flavorful, and so easy for any weeknight dinner! Gluten free, dairy free, lower carb, and low calorie, too.
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I’ve often said that kielbasa is a lifesaver ingredient. It can easily elevate soups and rice, it’s awesome mixed with some beans or sautéed on top of mashed potatoes, it makes a great snack on its own, or mixed with other vegetables for a fantastic side or main meal. And since it’s already fully cooked, the prep time in using it is minimal. Then you put kielbasa and cabbage together…always an awesome combo!
One of my long time Facebook followers, Ralph, mentioned that while driving through Texas, he would often eat at Soulman’s BBQ and order their cabbage and sausage dish with Pico de Gallo. He didn’t give the recipe or ratios, but I immediately knew I would be creating something like it the next day.
And this Mexican Kielbasa Cabbage Skillet was born. It’s my absolute new favorite thing! I made it two days in a row, we all loved it so much.
If you have the Pico de Gallo already made, this dish comes together in only 15 minutes! Total bonus that it also happens to be gluten free, dairy free, low carb, keto friendly, and low calorie.
Mexican Kielbasa and Cabbage Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound fully cooked kielbasa, cut into small 1/2-inch pieces
- 1 small head green cabbage, core removed, chopped small (5 cups)
- 1 cup pico de gallo
Instructions
- 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 until a nice crust has formed on all the pieces. Transfer to a plate with a slotted spoon.
- In the same pan with some of the rendered kielbasa fat, add the cabbage. Stir to combine and cook for about 3 minutes (depending how tender you like the vegetable), stirring occasionally.
- Take off the heat. Immediately transfer the kielbasa back to the pan, along with the Pico de Gallo. Mix to combine.
- Serve immediately and enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Mexican Kielbasa & Cabbage
- Heat 1 tablespoon olive oil in a large nonstick sauté pan over medium-high and add 1 pound fully cooked diced kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes until a nice crust has formed on all the pieces. Transfer to a plate with a slotted spoon.
- In the same pan with some of the rendered kielbasa fat, add 1 small head diced green cabbage. Stir to combine and cook for about 3 minutes (depending how tender you like the vegetable), stirring occasionally.
- Transfer the kielbasa back to the pan, along with 1 cup Pico de Gallo; take off the heat and mix to combine.
- Serve immediately and enjoy!
Serving Suggestions
This Mexican kielbasa and cabbage skillet is a satisfying all-in-one dish if you ask me, but if you’re looking for sides, a simple salad or crusty bread would complete the meal.
Proper Storage
- Meal prep. You can cut up the cabbage and kielbasa, and prep the pico de gallo a day before making the dish. Keep everything in airtight containers in the refrigerator.
- Fridge. Let any leftovers cool completely and transfer to an airtight container. Store in the refrigerator for up to 3 days. Freezing this dish is not my preference, since the cabbage and pico tend get mushy once thawed.
- Reheat. Warm portions in the microwave in 30-second intervals until warmed through.
More Kielbasa Recipes We Love
- Kielbasa and Cabbage Skillet
- Beans and Rice with Kielbasa
- Haluski
- Kielbasa & Veggie Casserole
- Crock Pot Apple Kielbasa Bites
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
This was good! Was I surprised? A bit! I made it because it was quick, easy and I knew my husband would like it. I’m not that much of a cabbage eater but I did enjoy this. I cooked mine down more, though.
Love it! Only thing I do different is add a little butter to the oil, but that’s mostly because I grew up eating butter on boiled cabbage and kielbasa with butter, salt, and pepper.
Oh, I will use a butter/oil combo next time then! Thanks again, Ralph!