Creamy One-Pan Cabbage and Kielbasa Skillet
A dependable, 30-minute weeknight dinner featuring smoky browned kielbasa and tender-crisp cabbage ribbons tossed in a velvety mustard cream sauce. It’s hearty, comforting, and made with simple, whole ingredients.
Equipment
- Large Skillet (a deep 12-inch skillet or cast-iron pan is ideal to ensure the cabbage has enough room to wilt without overcrowding.)
- Liquid Measuring Cup (for the heavy cream and chicken broth.)
- Chef's Knife (for achieving those 1-inch "snap" cabbage ribbons.)
Ingredients
- 14 oz Smoked Kielbasa or Polish sausage
- 1 Cabbage, small (chopped into 1-inch pieces)
- 1/2 cup Chicken broth
- 1 tbsp Ghee (or avocado oil)
- 1 Onion, medium (diced)
- 3 Garlic cloves (minced)
Mustard Cream Sauce
- 1/2 cup Heavy Cream
- 2 tbsp Dijon mustard
- 1 tbsp Whole-grain mustard
- 1 tsp Apple cider vinegar
Seasonings
- 1/2 tsp Smoked paprika
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black pepper
Garnish
- Parsley or Chives (diced)
Instructions
- Prep the ingredients: Slice the kielbasa into slices. Cut the cabbage into 1-inch thick ribbons and set aside.
- Brown the Kielbasa: Heat the ghee or avocado oil in a large skillet over medium-high heat. Add the sliced kielbasa in an even layer and let it sear undisturbed for 1–2 minutes until a deep golden crust forms. Stir and continue cooking for about 4 minutes total, until the sausage is well-browned and fragrant. Use a slotted spoon to transfer the kielbasa to a plate and set aside.
- Sauté the Aromatics: Reduce the heat slightly and add the diced onion to the same skillet. Cook in the rendered sausage fat for 3–4 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for 15–30 seconds - just until the garlic is fragrant and the paprika is lightly toasted.
- Wilt the Cabbage: Add the chopped cabbage (cut into 1-inch ribbons) to the skillet along with the chicken broth. Toss well to coat the cabbage in the savory pan drippings. Cover with a lid and let it steam for 5–7 minutes, stirring once or twice, until the cabbage is tender and sweet but still has a slight "snap" to it.
- Simmer the Mustard Cream Sauce: Uncover the pan and lower the heat to medium-low. Stir in the heavy cream, Dijon mustard, whole-grain mustard, seasonings, and apple cider vinegar. Let the sauce simmer gently for 2–3 minutes, stirring occasionally, until it thickens into a velvety sauce that coats the cabbage ribbons.
- Combine and Serve: Return the browned kielbasa to the skillet and toss everything together for about a minute to ensure the sausage is heated through. Taste and adjust seasoning with salt and black pepper as needed. Finish with a sprinkle of fresh parsley or chives and serve immediately straight from the pan.
Notes
- Pro-Tip for Texture: To keep that signature "snap" in the cabbage, be sure to remove the lid the second the cabbage is tender. This allows excess moisture to evaporate so your sauce stays thick and velvety rather than watery.
- The Best Sausage: While traditional pork kielbasa offers the most nostalgia, turkey kielbasa or even a spicy andouille are excellent high-quality swaps.
- Mustard Choice: Using both Dijon and whole-grain mustard adds flavor and a visual pop. If you only have one, Dijon is the better choice for a smooth sauce.
- Storage: Leftovers are a meal-prep dream. Store them in glass containers to preserve the flavor and prevent the cream sauce from absorbing fridge odors.