Description
A hearty and flavorful Sausage and Cabbage Skillet recipe that combines crispy seared kielbasa with sautéed cabbage, onions, and garlic, finished with a splash of beer or broth for richness. This quick stovetop dish is perfect for a comforting weeknight meal and serves 4.
Ingredients
Scale
Sausage and Vegetables
- 1/2 tablespoon oil
- 1 pound Kielbasa sausage, sliced into 1/3-inch thick rounds
- 1 tablespoon butter
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 pound green cabbage (about half of a medium head), tough outer leaves and stem removed, cut into 1-inch squares
Seasonings and Liquids
- Salt & black pepper, to taste
- 2 pinches smoked paprika or regular ground paprika (or BBQ seasoning)
- 1 splash deglazing liquid (beer, white wine, or extra broth)
- 1/4 cup chicken broth
- Red pepper flakes, for serving (optional)
- Whole grain mustard, for serving (optional)
Instructions
- Sear the sausage: Heat a large wide skillet or cast iron skillet over medium-high heat. Once hot, add the oil and then add the sliced kielbasa. Sear the sausage until it’s brown and a little crispy, then remove it from the pan and set aside.
- Sauté the aromatics: Add the tablespoon of butter to the pan drippings. Add the diced onion and cook over medium heat for 3-4 minutes until golden-brown edges start to form. Stir in the minced garlic and cook for one more minute.
- Sauté the cabbage: Add the diced cabbage to the skillet. Sauté over medium heat for 5–6 minutes, stirring often, until the cabbage starts to soften. Season with salt, black pepper, and smoked paprika.
- Deglaze the pan: Pour in a splash of beer, white wine, or broth. Use a wooden spoon to scrape up the brown bits stuck to the bottom of the pan. Allow the liquid to evaporate slightly before moving on.
- Simmer the vegetables: Add 1/4 cup chicken broth to the skillet. Cover with a tight-fitting lid and let simmer over medium to medium-low heat for 2-8 minutes until cabbage is tender.
- Finish the dish: Remove the lid, turn the heat back up to medium, and add the crispy sausage back into the pan. Stir everything together for 2-3 minutes to let the flavors marinate and the sausage heat through. Serve immediately with optional red pepper flakes and whole grain mustard.
Notes
- Note 1: Removing the sausage before sautéing the vegetables prevents overcooking and keeps the sausage crispy.
- Note 2: Simmering time can be adjusted based on how soft you prefer your cabbage; shorter for crunchier cabbage, longer for softer texture.
