Cabbage and Kielbasa Skillet (Print Version)
Savory skillet with sautéed cabbage, kielbasa, and peppers in a tangy mustard-butter sauce.
# Ingredients:
→ Main
01 -
400 g kielbasa, thinly sliced
02 -
1 large head green cabbage, cored and thinly sliced
03 -
1 red bell pepper, finely diced
04 -
4 cloves garlic, minced
05 -
1/2 yellow onion, finely chopped
→ Fat & Seasoning
06 -
3 tablespoons olive oil
07 -
3 tablespoons unsalted butter
08 -
2 tablespoons white wine vinegar
09 -
1 tablespoon Dijon mustard
10 -
1 teaspoon paprika
11 -
0.25–0.5 teaspoon crushed red pepper flakes
12 -
Kosher salt and freshly ground black pepper, to taste
→ Garnish
13 -
Fresh parsley, finely chopped (optional)
# Instructions:
01 -
Warm olive oil in a large skillet over medium-high heat. Sauté chopped onion until translucent and softened, approximately 6–8 minutes.
02 -
Incorporate diced red bell pepper and continue cooking for 2–3 minutes until softened.
03 -
Add minced garlic and sauté for 1–2 minutes until aromatic. Stir in white wine vinegar, deglazing the skillet to release any browned bits.
04 -
Move onion, pepper, and garlic to the sides of the pan. Place sliced kielbasa in the centre and sear for 2–3 minutes on each side, until well browned.
05 -
Add unsalted butter and Dijon mustard to the pan. Stir in sliced cabbage, paprika, red pepper flakes, kosher salt, and black pepper. Mix thoroughly to coat.
06 -
Continue cooking for 5–10 minutes until cabbage is wilted and lightly browned on the edges. Serve hot, garnished with fresh parsley if desired.
# Notes:
01 -
For even caramelisation, avoid overcrowding the pan when browning kielbasa and stir the cabbage occasionally to ensure uniform wilting.