Description
This Kielbasa and Cabbage Skillet with Mustard Vinaigrette is a hearty and flavorful dish featuring browned kielbasa sausage sautéed with tender cabbage and onions, all enhanced with a tangy mustard vinaigrette. It’s a quick and satisfying meal perfect for weeknights, combining savory, tangy, and slightly crisp textures in one pan.
Ingredients
Scale
Mustard Vinaigrette
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1.5 Tbsp stone ground or whole grain mustard
- 1/4 tsp garlic powder
- 1/4 tsp salt
- Freshly cracked pepper, to taste
Skillet Ingredients
- 1 Tbsp olive oil
- 14 oz kielbasa
- 1 yellow onion, finely diced
- 6 cups chopped cabbage (about 1 small head, 2.25 lbs)
- Pinch salt and pepper
Instructions
- Prepare the vinaigrette: In a bowl or jar, combine the 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1.5 tablespoons stone ground mustard, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and freshly cracked pepper to taste. Whisk or shake vigorously to emulsify and set aside while prepping the other ingredients.
- Brown the kielbasa: Slice the kielbasa into medallions or half rounds. Heat 1 tablespoon olive oil in a large (12-inch or larger) skillet or wide-bottomed pot over medium heat. Add kielbasa slices and sauté until they develop a deep brown color and slightly crisp edges, about 5 to 7 minutes.
- Sauté the onions: While the kielbasa browns, finely dice the yellow onion. After the sausage is browned, add the onions to the skillet and stir frequently, cooking until the onions turn soft and translucent, approximately 5 minutes.
- Cook the cabbage: Chop the cabbage into strips around 2 inches long and 1/2 inch wide. Add the cabbage to the skillet with a pinch of salt and pepper. Stir to combine, then add a few tablespoons of water to help create steam. Cover loosely if desired and sauté, stirring occasionally, until the cabbage is tender but retains some texture, about 10 to 12 minutes. Let the water evaporate as you cook.
- Add the mustard vinaigrette: Drizzle half of the prepared vinaigrette over the cooked kielbasa and cabbage mixture. Stir well to evenly coat all ingredients. Taste and add more vinaigrette if needed to achieve balanced flavors. Serve warm immediately.
Notes
- Use stone ground mustard for added texture and flavor; Dijon mustard can be a substitute if unavailable.
- Adjust the amount of vinegar and mustard in the vinaigrette according to your preferred tanginess.
- For a spicier kick, add a pinch of red pepper flakes when sautéing the onions.
- Serve with crusty bread or over mashed potatoes for a heartier meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
