If you’re new to cooking with cabbage (or cooking for a cabbage skeptic), I encourage you to give this skillet dinner twist on the classic German dish a try. Finish this 30-minute meal with a splash of sweet and tangy apple cider vinegar and a bit of whole-grain mustard, and it tastes just incredibly good.
SERVES 4
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
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.
