Cabbage and Kielbasa Skillet is a low carb, quick and easy weeknight meal. Best thing about this dish? It can all be made in one pan for easy cleanup. If you are a cabbage lover, you won’t be able to get enough of this recipe.
How To Make Cabbage and Kielbasa Skillet:
Onion and Kielbasa sausage are cooked in a little butter until the onions are soft and the sausage is browned. Then you add the remaining ingredients: a coarsely chopped green cabbage (make sure your skillet is BIG!), a little chicken broth, a bit of sugar, salt, pepper, red pepper flakes, and a splash of apple cider vinegar.
Let everything cook until the cabbage wilts down. You be the judge of when it is done depending on whether you like a little crunch left in your cabbage or you like it completely soft.
The best part of this dish is the liquid. There’s something about the flavor of cabbage (the sausage doesn’t hurt either) that makes the BEST tasting broth. You may want to make some cornbread to sop it up with. Enjoy!
Leftovers can be kept for 4 to 5 days in an airtight container in the refrigerator.
Double the amount of crushed red pepper flakes or serve with hot sauce if you want this dish spicy.
- 2 tablespoons butter
- 1 medium sweet onion, thinly sliced
- 1 (14-ounce) pacakge kielbasa sausage
- 1 garlic clove, minced
- 1 medium green cabbage, coarsely chopped
- 1/2 cup chicken broth
- 2 teaspoons light brown sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- Melt butter over medium-high heat in a large skillet. If you don't have a very large skillet, you will be better off using a Dutch oven. The cabbage takes up a lot of room before it wilts.
- Add onion and cook until crisp tender, about 3 minutes.
- Add sausage and cook until it is lightly browned.
- Add garlic and remaining ingredients. Stir to mix everything well. Cover and cook for 10 to 12 minutes, stirring occasionally.
- You may want to season with more salt, especially if you used reduced-sodium chicken broth.
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