30-Minute Kielbasa and Cabbage Skillet
Channel: TOP FOODS
Date: 2020-04-30

Kielbasa and Cabbage Skillet

PREP TIME:
5 minutes

COOKING TIME:
20 minutes to 24 minutes

INGREDIENTS
12 to 16 ounces kielbasa sausage
1/2 small (2- to 3-pound) head green cabbage
2 tablespoons unsalted butter or ghee
1/4 teaspoon caraway seeds
Pinch red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon whole-grain mustard
1 tablespoon apple cider vinegar
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INSTRUCTIONS
Halve 12 to 16 ounces kielbasa sausage lengthwise, then cut crosswise into 1/2-inch-wide pieces. Core and chop 1/2 head green cabbage into rough 1-inch pieces (about 8 cups).
Melt 2 tablespoons unsalted butter in a large cast iron or regular skillet over medium-high heat. Add 1/4 teaspoon caraway seeds and a pinch red pepper flakes, and cook until fragrant, about 30 seconds. Add the kielbasa and cook until browned, 6 to 8 minutes.
Add the cabbage, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally and scraping the bottom of the pan to release any browned bits, until tender and lightly browned, 8 to 10 minutes. Add 1 tablespoon whole-grain mustard and 1 tablespoon apple cider vinegar and toss to combine.
RECIPE NOTES
Make ahead: The sausage and cabbage can be cut and refrigerated separately up to 3 days in advance.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

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