Kielbasa and Cabbage Skillet

Prep: 5 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

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.

Ingredients

12 to 16 ounces kielbasa sausage
1/2 small (2- to 3-pound) head green cabbage
2 tablespoons unsalted butter or ghee
1/4 teaspoon caraway seeds
Pinch red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon whole-grain mustard
1 tablespoon apple cider vinegar

Instructions

Halve 12 to 16 ounces kielbasa sausage lengthwise, then cut crosswise into 1/2-inch-wide pieces. Core and chop 1/2 head green cabbage into rough 1-inch pieces (about 8 cups).
Melt 2 tablespoons unsalted butter in a large cast iron or regular skillet over medium-high heat. Add 1/4 teaspoon caraway seeds and a pinch red pepper flakes, and cook until fragrant, about 30 seconds. Add the kielbasa and cook until browned, 6 to 8 minutes.
Add the cabbage, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally and scraping the bottom of the pan to release any browned bits, until tender and lightly browned, 8 to 10 minutes. Add 1 tablespoon whole-grain mustard and 1 tablespoon apple cider vinegar and toss to combine.