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, low carb, and keto friendly, too!
Servings: 6
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound fully cooked kielbasa , cut in 1-inch cubes
- 1 small head cabbage , core removed, chopped into 2-inch pieces (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 2-3 minutes (depending how tender you like the vegetable), stirring occasionally.
- Transfer the kielbasa back to the pan, along with the Pico de Gallo; take off the heat and mix to combine.
- Serve immediately and enjoy!
Nutrition
Calories: 322kcal · Carbohydrates: 15g · Protein: 13g · Fat: 24g · Saturated Fat: 8g · Cholesterol: 53mg · Sodium: 955mg · Potassium: 436mg · Fiber: 4g · Sugar: 8g · Vitamin A: 326IU · Vitamin C: 58mg · Calcium: 70mg · Iron: 2mg