One Pan Dinner: Kielbasa Cabbage Skillet
This Kielbasa and cabbage skillet is insanely good and can be on the table in less than 30 minutes. Onions and cabbage are kissed with caramelization while soaking up some of the irresistible, smokey pork juices. Fennel seed gives the dish a pop of warm, bright flavor while Dijon mustard and apple cider vinegar add tang and acidity. Enjoy this dish alone, piled high on a bun or as a side. Perfect for dinner any night of the week, a party or meal prep.
Ingredients for Kielbasa cabbage skillet.
It all starts with butter in a cast iron skillet. Butter, onion and cabbage are a trifecta. I highly recommend using a mandolin to shred the veggies. If you don’t have one, slice as thin and uniform as you can.
The seasonings are complimentary of the rich flavors. Salt enhances flavor. I use Redmond’s Real Salt. It’s a fine kosher salt. Take the salt level of the sausage you are using into consideration before seasoning your dish. Red chili flakes and ground pepper add a mild kick of heat, complimenting the rich flavor of the sausage. Fennel seed gives a pop of bright, anise flavor that marries everything together. Don’t leave it out!
Kielbasa is a smoked, polish sausage usually seasoned with garlic, marjoram and coriander. For this recipe, slice the sausage into rounds or half-moons. Dijon mustard has a tangy mild heat that pairs well with the sausage. A splash of apple cider vinegar balances out the rich flavors while deglazing the pan of any brown bits stuck to the skillet.
How to make Kielbasa cabbage skillet.
This Kielbasa cabbage skillet recipe comes together fast and is addictingly good! Start by heating a large braiser or skillet over medium heat. This is a great outdoor cooking recipe or stove top meal.
Toss butter into the skillet and allow it to melt, careful to not burn. Follow with thinly sliced onion. Once onions soften, add thinly sliced cabbage. A mandolin works great to ensure uniform, thin slices. After the cabbage has wilted a bit, season with salt, red chili flake and fennel seed. The veggies get a head start cooking because Kielbasa cooks quickly.
Slice the Kielbasa into rounds or half-moons if the sausage is especially large or if you are cooking for children. Brown the sausage, stirring frequently. The cabbage and onion will soak up some of the pork juices, boosting overall flavor.
Once the sausage is browned, add Dijon mustard followed by apple cider vinegar and a pinch of black pepper. By finishing with pepper, it makes for a stronger pop of flavor. One pan Kielbasa cabbage skillet dinner is ready!
Why I love this dish.
Cabbage is absolutely delicious when prepared right. Butter, fire and salt make a world of difference. Caramelizing cabbage creates a smokey, savory flavor that is outstanding. Onion is a perfect pairing. Both veggies store well into the winter, making this an excellent dish for when the garden is covered in snow.
One skillet is all you need. Less dishes, minimal cleanup– count me in!
Sometimes you need a recipe that you can whip up fast, while feeling good about what is being served. This dish is exactly the recipe to keep in your back pocket. From start to finish, this dish requires less than 30 minutes of your time.
Amazing flavor is a must. Savory, rich pork is balanced with tangy Dijon and bright vinegar. The pop of fennel seeds makes smokey cabbage and onions sing. It’s all about balance and complimentary flavors.
Hungry for more? Try this one-pan cube steak pot pie recipe:
Kielbasa and Cabbage Skillet
Ingredients
- 3 tbsp butter
- 1 large onion sliced thin (use a mandolin)
- ½ green cabbage sliced thin (use a mandolin)
- ½ tsp salt
- 1 tsp fennel seed
- 1 lb 5 links Kielbasa, sliced into rounds or half moons
- 2 tsp Dijon mustard
- 1 tsp apple cider vinegar
- Pinch of black pepper
Instructions
- In a large skillet or braiser, melt butter.
- Add onion. Cook until softened.
- Add cabbage. Mix to incorporate.’
- Add salt, red chili flakes and fennel seeds. Stir.
- Add Kielbasa. Cook until browned.
- Add Dijon, followed by apple cider vinegar. Cook until onions and cabbage is kissed with caramelization, 8-10 minutes.
