Cabbage and Kielbasa Skillet with Bell Pepper and Mustard (Print version)
A one-pan cabbage and kielbasa skillet with bell pepper, onion, garlic, butter, vinegar, and Dijon mustard.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil
02 -
1/2 large yellow onion, chopped
03 -
1 large red bell pepper, diced
04 -
4 cloves garlic, minced
05 -
2 tablespoons white wine vinegar
06 -
14 oz (400 g) smoked kielbasa, sliced into 1/4-inch coins
07 -
1 small head green cabbage, cored and thinly sliced, about 1 1/2 lb (680 g)
For the mustard finish
08 -
3 tablespoons unsalted butter
09 -
1 tablespoon Dijon mustard
10 -
1 teaspoon sweet paprika
11 -
1/4 teaspoon crushed red pepper flakes, plus more to taste
12 -
3/4 teaspoon kosher salt, plus more as needed
13 -
1/2 teaspoon freshly ground black pepper
14 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Heat olive oil in a large 12-inch skillet over medium-high heat. Add the onion and cook for about 5 minutes, stirring often, until softened and lightly golden.
02 -
Add the diced bell pepper and cook for 3 minutes until glossy and just tender. Stir in the garlic and cook for 30 seconds.
03 -
Pour in the white wine vinegar and scrape up any browned bits from the bottom of the skillet.
04 -
Push the vegetables to the sides of the skillet. Add the kielbasa slices to the center and cook for 2-3 minutes per side until browned.
05 -
Add the cabbage, butter, Dijon mustard, paprika, red pepper flakes, salt, and black pepper. Toss well to coat, then cook uncovered for 8-10 minutes, stirring every few minutes, until the cabbage is tender and lightly browned.
06 -
Taste and adjust salt, pepper, or mustard. Sprinkle with parsley if using and serve hot.
# Good to know:
01 -
Best served hot from the skillet.
02 -
Use a wide pan so the cabbage browns instead of steaming.
03 -
Leftovers keep refrigerated for up to 4 days.