Kielbasa and Cabbage Skillet
Servings 4
Calories
Ingredients
Vinaigrette
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar you can also use red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1-2 teaspoons lemon zest *OPTIONAL* Once the ingredients for the vinaigrette are all combined, taste it and if you want to have it more “lemony” add some zest.
- ½ teaspoon garlic powder
- ½ teaspoon lemon pepper
- ¼ teaspoon salt
Kielbasa
- 2 tablespoons olive oil
- 1 12 ounces kielbasa sausage, sliced into ¼ to ½ inch thick slices
- ½ cup chopped red onion you can also use a yellow or sweet onion
- 1 cabbage head about 6 cups, chopped
- ½ teaspoon salt
- ½ teaspoon lemon pepper
Instructions
Make the vinaigrette.
- In a medium size mixing bowl, whisk all the ingredients for the vinaigrette together. If you can let it refrigerate for 30 minutes before using. It allows the flavors to bind.
Kielbasa
- In a large skillet, over medium heat, add 2 tablespoons of olive oil and add the sliced Kielbasa.
- Cook until the kielbasa is nice and brown on both sides. 8-10 minutes
- Add the chopped onion and mix well. Cook for 2 to 3 minutes or until the onions are warm and start to get translucent.
- Add the chopped cabbage, salt, and lemon pepper. Reduce your heat to medium-low and cook cover. Continue cooking until the cabbage is warm and softened to your desired texture. Mix every few minutes so it doesn’t stick to the bottom. If you like your cabbage to still have a crisp cook for about 10-12 minutes. If you want the cabbage to be completely softened, cook for 15-17 minutes.
- Add the vinaigrette.
- Mix well.
- Serve and Enjoy!