Description
This hearty and flavorful Cabbage and Sausage recipe combines smoky kielbasa with tender, sautéed cabbage and savory aromatics for an easy one-skillet meal. Perfect for a quick weeknight dinner, it balances the rich sausage with the fresh, slightly tangy cabbage infused with garlic and onion, all finished with a splash of red wine vinegar to brighten the flavors.
Ingredients
Scale
Sausage
- 1 lb kielbasa smoked sausage
- 1/2 tbsp olive oil
Vegetables & Seasoning
- 1 1/2 tbsp olive oil, divided
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 medium head cabbage, cored and chopped into 1-inch pieces (about 2 lbs)
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp red wine vinegar
Instructions
- Prepare and Brown Sausage: Halve the kielbasa lengthwise, then slice into 1/2-inch pieces. Heat a large deep skillet or Dutch oven over medium heat. Add 1/2 tablespoon of olive oil and the kielbasa pieces. Toss to coat and cook until browned on each side, about 3 minutes per side. Remove the sausage from the skillet and set aside on a plate.
- Sauté Vegetables: Return the skillet to the stove and reduce heat to medium-low. Add the remaining 1 tablespoon of olive oil and the chopped onion. Cook, stirring occasionally, until the onion softens. Add the minced garlic, chopped cabbage, kosher salt, and black pepper. Toss everything together to combine well.
- Cook Cabbage: Cover the skillet and cook the cabbage mixture, stirring every 4-5 minutes, until the cabbage is wilted and tender, about 12 minutes.
- Combine and Finish: Stir in the red wine vinegar, then return the browned kielbasa to the skillet. Mix well and cover again. Cook for an additional 3 minutes until the sausage is heated through and the cabbage is fully tender. Taste and add more salt if needed. Serve warm and enjoy!
Notes
- Cabbage and sausage are a perfect match, making this a simple and satisfying one-skillet meal.
- Using a large deep skillet or Dutch oven helps cook the cabbage evenly and allows for easy stirring.
- Adjust seasoning to taste, especially salt, after cooking.
- For a spicier twist, add crushed red pepper flakes while cooking the cabbage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 484 kcal
- Sugar: 8 g
- Sodium: 1035 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 79 mg
