If you’re searching for a comforting, flavorful dish that feels like a warm hug on a plate, I can’t recommend the Kielbasa and Cabbage Skillet with Mustard Vinaigrette Recipe enough. This recipe brings together savory kielbasa, tender cabbage, and a tangy mustard vinaigrette that brightens every bite. It’s a simple skillet meal that packs big flavors, perfect for weeknights or anytime you want a hearty, satisfying dish without fussing over complicated steps.
Ingredients You’ll Need
The ingredients for this recipe are wonderfully straightforward, yet each one plays a key role in building layers of flavor and texture. From the smoky kielbasa to the vibrant cabbage and that zesty mustard vinaigrette, every element shines on its own and joins beautifully in the skillet.
- Olive oil (1/4 cup): Provides the base for the tangy vinaigrette and helps with sautéing for a silky finish.
- Red wine vinegar (2 Tbsp): Adds a bright acidity that balances the richness of the kielbasa perfectly.
- Stone ground or whole grain mustard (1.5 Tbsp): Gives the vinaigrette that signature sharp, textured kick.
- Garlic powder (1/4 tsp): Infuses subtle depth without overpowering the other flavors.
- Salt (1/4 tsp plus pinch): Essential for seasoning and enhancing all the ingredients’ natural tastes.
- Freshly cracked pepper (to taste): Adds a mild bite and aromatic warmth.
- Olive oil (1 Tbsp): Used specifically for browning the kielbasa to golden, crispy perfection.
- Kielbasa (14 oz): The star protein, rich and smoky, sliced to release all its savory juices.
- Yellow onion (1): Builds a sweet, caramelized foundation to complement the meatiness.
- Chopped cabbage (6 cups, about 1 small head / 2.25 lbs): Adds crunch, color, and a natural sweetness as it cooks down tender but still fresh.
How to Make Kielbasa and Cabbage Skillet with Mustard Vinaigrette Recipe
Step 1: Prepare the mustard vinaigrette
Start by whisking together the olive oil, red wine vinegar, stone ground mustard, garlic powder, salt, and freshly cracked pepper in a bowl or jar. This vinaigrette is your magic sauce—rich, tangy, and packed with flavor that will brighten the entire dish. Set it aside so the flavors meld while you get everything else ready.
Step 2: Brown the kielbasa
Slice your kielbasa into medallions or half rounds to get the perfect bite-size pieces that crisp up beautifully. Heat a tablespoon of olive oil in a large, wide skillet over medium heat, then add your kielbasa slices. Cook them until they turn gorgeously browned with a slight crisp on the edges, about 5 to 7 minutes. This step builds a wonderful savory backbone for the dish.
Step 3: Sauté the onions
While the kielbasa cooks, finely dice the yellow onion. Once the sausage is nicely browned, add the diced onions to the same skillet. Stir frequently and cook until they soften into translucent sweetness, about 5 minutes. This creates a flavorful, fragrant base that melds perfectly with the meat and veggies.
Step 4: Cook the cabbage
Chop the cabbage into strips approximately 2 inches long and half an inch wide for the best texture. Toss it into the skillet with a pinch of salt and pepper, stirring to combine everything. To speed up the softening process without losing that slight crunch, add a few tablespoons of water and cover loosely to let steam work its magic. Cook for 10 to 12 minutes, stirring often until the cabbage is tender but still vibrant and not mushy.
Step 5: Add the mustard vinaigrette
Pour half of the prepared mustard vinaigrette over the sausage and cabbage mixture. Mix thoroughly so every bite has that lovely tangy mustard flavor coating it. Taste and adjust with more vinaigrette if you want a brighter finish. Serve this warm for the ultimate comfort food experience packed with layers of flavor.
How to Serve Kielbasa and Cabbage Skillet with Mustard Vinaigrette Recipe
Garnishes
A sprinkle of fresh chopped parsley or dill not only adds a pop of vibrant green color, but also a fresh herbal note that elevates this hearty skillet meal. For a touch of creaminess, dollop some sour cream or Greek yogurt right on top to balance the tang of the mustard vinaigrette beautifully.
Side Dishes
This kielbasa and cabbage dish stands tall on its own, but if you want to round out your meal, think simple roasted potatoes, crusty bread to mop up the tasty juices, or a light cucumber salad to add a cool, crisp contrast. Each of these options complements the rustic, homestyle feel of the skillet perfectly.
Creative Ways to Present
For a fun twist, serve the mixture inside warm pita pockets or atop buttery mashed potatoes for a comforting bowl meal. You can also turn it into a filling for savory crepes or stuff it inside baked squash for a charming presentation that works for dinner parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover kielbasa and cabbage skillet with mustard vinaigrette stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop overnight, making it an even tastier next-day meal.
Freezing
This dish freezes well too. Let it cool completely before transferring to a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to retain the best texture and flavor.
Reheating
To reheat, warm the skillet leftovers gently in a pan over medium heat or microwave in short bursts, stirring occasionally to heat evenly. You might want to add a splash of water or extra vinaigrette to freshen it up and prevent dryness.
FAQs
Can I use a different type of sausage?
Absolutely! While kielbasa brings a smoky, garlicky depth that’s perfect here, you can use smoked sausage, bratwurst, or even a spicy chorizo for a different flavor profile. Just adjust cooking times as needed.
Is it necessary to use stone ground mustard in the vinaigrette?
Stone ground mustard adds texture and a rich, tangy bite that smooth mustards don’t provide. However, if that’s what you have on hand, regular Dijon or yellow mustard works too, just expect a slightly different flavor and consistency.
Can I make this recipe vegetarian?
Sure! Swap out the kielbasa for hearty, smoked tofu, tempeh, or mushrooms. The mustard vinaigrette and cabbage will still create a delicious base, and you can add other veggies or beans for protein if you like.
What’s the best way to chop the cabbage?
Cut the cabbage into strips about 2 inches long and ½ inch wide so it cooks evenly and keeps a nice bite. Avoid shredding too finely or chopping too large, as that can affect texture and cooking time.
Can I prepare the vinaigrette in advance?
Yes! The mustard vinaigrette can be made a day ahead and stored in the fridge. This actually helps the flavors meld and intensify. Just give it a good whisk or shake before adding it to the skillet.
Final Thoughts
Trying the Kielbasa and Cabbage Skillet with Mustard Vinaigrette Recipe is like inviting comfort and flavor into your kitchen with every bite. It’s a straightforward, delicious dish that feels both homey and special, perfect for sharing with family or cozying up on your own. I hope you give it a whirl and find as much joy in cooking and savoring it as I do!
Print
Kielbasa and Cabbage Skillet with Mustard Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Polish
Description
A hearty and flavorful Kielbasa and Cabbage Skillet featuring browned kielbasa, tender sautéed cabbage, and a tangy mustard vinaigrette. This easy one-pan meal is perfect for a comforting dinner with a delightful blend of savory and slightly tangy flavors.
Ingredients
Mustard Vinaigrette
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1.5 Tbsp stone ground or whole grain mustard
- 1/4 tsp garlic powder
- 1/4 tsp salt
- Freshly cracked pepper, to taste
Main Dish
- 1 Tbsp olive oil
- 14 oz kielbasa
- 1 yellow onion, finely diced
- 6 cups chopped cabbage (about 1 small head, 2.25 lbs)
- Pinch salt and pepper
Instructions
- Prepare the vinaigrette: In a bowl or jar, combine the olive oil, red wine vinegar, stone ground mustard, garlic powder, salt, and freshly cracked pepper. Whisk or shake vigorously until well combined. Set aside while preparing other ingredients.
- Brown the kielbasa: Slice the kielbasa into medallions or half rounds. Heat 1 tablespoon of olive oil in a large skillet or wide-bottomed pot over medium heat. Add kielbasa and sauté until well browned and slightly crisp on the edges, about 5-7 minutes.
- Sauté the onions: While the kielbasa browns, finely dice the yellow onion. Add onions to the skillet once sausage is browned and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes.
- Cook the cabbage: Chop cabbage into strips. Add to skillet with a pinch of salt and pepper, stir to combine. Add a few tablespoons of water to help soften the cabbage, cover loosely if desired, and sauté, stirring occasionally, until cabbage is tender but still has some texture, about 10-12 minutes. Allow water to evaporate as cooking finishes.
- Add the mustard vinaigrette: Drizzle half of the prepared vinaigrette over the kielbasa and cabbage mixture. Stir until evenly coated. Taste and add more vinaigrette if needed to balance flavors. Serve warm immediately.
Notes
- The vinegar and mustard vinaigrette adds a bright tanginess that balances the richness of the kielbasa.
- Using a wide skillet helps cook the ingredients more evenly and allows the cabbage to soften properly.
- Adding water helps steam the cabbage quickly while preserving its texture.
- For a spicier twist, consider adding red pepper flakes or hot mustard to the vinaigrette.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
