Mexican Kielbasa and Cabbage Skillet
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, and lower carb too.
Servings: 6 servings
Ingredients
- 1 tbsp olive oil
- 1 pound fully cooked kielbasa cut into small 1/2-inch pieces
- 1 small head green cabbage core removed, chopped small
- 1¼ cups 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!
Video
Notes
- For a lighter options, you can swap kielbasa for chicken sausage.
- If you want more heat, add a pinch of chili flakes or a diced jalapeño when cooking the cabbage.
Nutrition
Calories: 319kcal | Carbohydrates: 14g | Protein: 12g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 53mg | Sodium: 1016mg | Potassium: 381mg | Fiber: 3g | Sugar: 8g | Vitamin A: 338IU | Vitamin C: 47mg | Calcium: 57mg | Iron: 2mg