This Kielbasa and Cabbage Skillet recipe is a classic Polish sausage dish that happens to be keto friendly. A quick and easy comfort food featuring fried kielbasa sausage and seasoned cabbage.
Course Main Course
Diet Diabetic, Gluten Free
Keyword cabbage recipes, kielbasa and cabbage
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Robin Gagnon
large deep skillet or Dutch oven
2tablespoonolive oilor any sauteing oil such a avocado or vegetable
1tablespoonwhole grain mustard
Ground pepper to taste
1headcabbagemedium sized, cored and chopped (green cabbage, not purple)
2tablespoonapple cider vinegar
pinchcrushed red pepper flakesoptional
½ teaspooncaraway seedsoptional
If you haven't already, slice the sausage, core and chop the cabbage, chop the onion and mince the garlic.
Place a deep large skillet or Dutch oven over medium high heat. Pour in half the oil and add sausage. Sauté for about 5-6 minutes to render fat and lightly brown the edges of kielbasa slices. Remove the sausage to a bowl, leaving the fat in the pan.
Dump the onions and garlic in the pan along with the whole grain mustard, salt and pepper. Saute for about 2 minutes. This is also when you would add the red pepper flakes or caraway seeds if you are using them.
Add the cabbage a bit at a time, mixing to coat as you do. Once it is all in the pan, reduce heat to medium and cover to cook cabbage. Cook for about 6-7 minutes, stirring a couple times to evenly cook.
Remove the lid and pour in the vinegar. Toss, then dump the kielbasa back in the pot. Mix and cook another minute, uncovered.
Season with more salt and pepper to taste if you like before serving.