Cabbage and Sausage
A quick one-pan dinner with smoky kielbasa, tender-crisp cabbage, onion, garlic, and a splash of vinegar for bright balance.
Equipment
- large deep skillet or dutch oven
Ingredients
- 1 lb kielbasa smoked sausage
- 1 1/2 tbsps 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
- Cut the kielbasa in half lengthwise, then slice it into 1/2-inch pieces. Heat a large deep skillet or Dutch oven over medium heat, add 1/2 tablespoon oil, and cook the sausage for about 3 minutes per side until browned, then move it to a plate. The cut sides should pick up deep golden color and a little crispness around the edges.
- Set the pan back over the stove and lower the heat to medium-low. Add the remaining tablespoon of oil and the chopped onion, then cook and stir occasionally until softened. The onion should look glossy and relaxed, not browned hard or dried out.
- Add the garlic, cabbage, salt, and pepper. Toss well, cover, and cook for about 12 minutes, stirring every 4 to 5 minutes. At first the cabbage will look like a mountain, but it will wilt down a lot and start turning translucent around the edges.
- Stir in the red wine vinegar and return the kielbasa to the pan. Cover and cook about 3 minutes more until the cabbage is tender and the sausage is heated through. The finished cabbage should be soft with a slight bite, with some lightly browned spots for extra flavor.
- Taste and add more salt if needed, then serve. If the skillet tastes rich but flat, that final pinch of salt usually brings everything into focus.
Notes
Storage: Cool the dish and refrigerate it in an airtight container within two hours of cooking. Use leftovers within 4 days for the best quality.
Reheating: Warm leftovers in a skillet over medium to medium-low heat so any extra moisture can cook off. The microwave works too, but the cabbage will usually stay softer.
Freezing: You can freeze this dish if needed, but the cabbage may lose some of its bite after thawing and reheating. Reheat in a skillet to help evaporate watery liquid.
Tip: Use your biggest deep skillet or Dutch oven so the cabbage can sizzle instead of steam. If the pan seems crowded or watery, uncover it for a bit and let the extra moisture escape.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.