Kielbasa and Cabbage Skillet

If you’re new to cooking with cabbage (or steadfast skeptic), I encourage you to give this kielbasa and cabbage one-skillet dinner a try. Watch the crunchy crucifer turn tender, golden, and buttery alongside smoky sliced sausage and a sprinkle of caraway seeds, and you’ll be hooked.

And since apples and mustard are classic accompaniments to both kielbasa and cabbage, finish this 30-minute meal with a splash of sweet and tangy apple cider vinegar and whole-grain mustard.

• It’s an easy one-pan dinner that you can make in 30 minutes.
• Cabbage is the unsung kitchen hero. Versatile and economical, there are so many ways a simple head of cabbage can turn into a perfect dinner.

Kielbasa is a mild Polish smoked sausage infused with garlic, pimento peppers, and marjoram. It’s most often made from pork, though some brands use a combination of pork and beef. Look for it in the deli meats section of the grocery store where you’ll find eighteen-inch lengths of kielbasa curved into the shape of a horseshoe.

• Kielbasa sausage: Look for this smoked sausage in the deli meats section of the grocery store.
• Green cabbage: Green cabbage turns buttery and crisp-tender when sautéed!
• Unsalted butter or ghee: Melt the unsalted butter or ghee and toast the spices in the cast iron skillet before adding the kielbasa and cabbage.
• Caraway seeds: These seeds have a mild anise flavor and a slight crunch.
• Red pepper flakes: Add a small pinch for mellow heat.
• Whole grain mustard: The mustard seeds add a bit of texture and a mildly spiced flavor. Smooth Dijon mustard works if you’re all out of whole grain.
• Apple cider vinegar: Just a tablespoon added at the end brightens the dish and balances the flavors.

1. Slice the kielbasa and chop the cabbage. Core and chop 1/2 head of green cabbage into rough 1-inch pieces.
2. Brown the kielbasa. Cook until browned, 6 to 8 minutes.
3. Add the cabbage. Cook until tender and lightly browned, stirring occasionally and scraping the bottom of the pan to release any browned bits.
4. Stir in the mustard and vinegar. Add the whole-grain mustard and apple cider vinegar, then stir to combine.

This one-pan meal is delicious on its own or paired with a number of side dishes. Here are a few of our favorites.

• Classic Mashed Potatoes
• Buttery Parker House Rolls
• Baked Potatoes
• Sweet Potato Dinner Rolls
• Lemon Butter Melting Potatoes
• Soft and Tender Dinner Rolls
• Crispiest Skillet-Fried Potatoes

Kielbasa, like other cured meats and sausages, can be eaten as part of the ketogenic diet. Sausages can contain sweeteners and fillers that contribute to a climbing carb count, so check and compare the ingredient lists of the different brands carried in your grocery store.

Cabbage is low in carbohydrates, so it’s a great vegetable option if that is a priority for you. Green cabbage has a firm texture and a milder flavor than other crucifers like kale, broccoli, and Brussels sprouts. And unlike most leafy greens, it retains a pleasant crunch even after it’s cooked.

• Make ahead: The kielbasa and cabbage can be cut and refrigerated separately up to 3 days in advance.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.