Cabbage and Sausage Skillet
A hearty one-pan German-style skillet of smoky kielbasa sausage and tender caramelized cabbage seasoned with caraway and whole-grain mustard. Ready in under 30 minutes with minimal cleanup.
Ingredients
- 14 oz kielbasa (or smoked sausage), sliced into rounds
- 1 head green cabbage, cored, shredded
- 1 onion yellow onion, sliced thin
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp whole-grain mustard
- 2 tbsp apple cider vinegar
- 1 tsp caraway seeds
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
-
1
Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add 14 oz sliced into rounds kielbasa (or smoked sausage) and cook, stirring occasionally, until browned, about 4-5 minutes. Transfer to a plate.
-
2
Reduce heat to medium. Add 1 onion sliced thin yellow onion to the same skillet and cook until softened, about 3 minutes. Add 4 cloves minced garlic cloves and 1 tsp caraway seeds and cook 1 minute more.
-
3
Add 1 head cored, shredded green cabbage to the skillet in batches, stirring to wilt between additions. Season with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Cook, stirring occasionally, until cabbage is tender and lightly caramelized, about 10 minutes.
-
4
Stir in 2 tbsp apple cider vinegar and 2 tbsp whole-grain mustard. Return the sausage to the skillet and toss to combine. Cook 2 minutes until everything is heated through.
-
5
Taste and adjust seasoning. Garnish with 2 tbsp chopped fresh flat-leaf parsley and serve from the pan.