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
Keyword kielbasa and cabbage
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Robin Gagnon
large deep skillet or Dutch oven
2tbspolive oilor any sauteing oil such a avocado or vegetable
1tbspwhole grain mustard
Ground pepper to taste
medium head of cabbagecored and chopped
2tbspapple cider vinegar
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 toss in the sausage. Saute 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 onion and garlic in the pan along with the whole grain mustard, salt and pepper. Saute for about 2 minutes.
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.