Kielbasa Cabbage Skillet

Ingredients

• 1 lb Baby New Potatoes (Quartered, skin left on)
• 3 tbsp Olive Oil (Extra‑virgin, divided)
• 0.5 tsp Garlic Powder (For seasoning potatoes)
• 1.5 tsp Kosher Salt (Divided between potatoes and veggies)
• 0.75 tsp Black Pepper (Freshly ground, divided)
• 4 oz Kielbasa (Polish smoked sausage, sliced into bite‑size pieces)
• 1 small head Cabbage (Core removed, thinly sliced)
• 1 large Sweet Onion (Thinly sliced)
• 3 cloves Garlic (Mince finely)
• 1 tsp Granulated Sugar (Optional but recommended)
• 2 tsp Rice Vinegar
• 1.5 tsp Mustard (Dijon or yellow mustard)

Instructions

1. Prepare Potatoes

   Quarter the baby new potatoes, then toss them with 1 tbsp olive oil, garlic powder, 1 tsp kosher salt and ¼ tsp black pepper until evenly coated.

   Time: PT5M

2. Roast Potatoes

   Spread the seasoned potatoes in a single layer on a greased baking sheet, flat side down. Roast in a pre‑heated oven at 425°F for 25‑30 minutes, stirring once halfway through, until golden and fork‑tender.

   Time: PT30M

   Temperature: 425°F

3. Slice Kielbasa

   While the potatoes roast, slice the kielbasa into bite‑size pieces.

   Time: PT3M

4. Chop Vegetables

   Core and thinly slice a small head of cabbage, slice the large sweet onion, and mince the garlic cloves.

   Time: PT7M

5. Brown Kielbasa

   Heat 1 tbsp olive oil in a large non‑stick skillet over medium‑high heat. Add the sliced kielbasa, let it sit without stirring for 1 minute, then stir occasionally for another 3 minutes until lightly browned.

   Time: PT4M

   Temperature: Medium‑high

6. Set Kielbasa Aside

   Transfer the browned kielbasa to a plate using a slotted spoon.

   Time: PT1M

7. Sauté Cabbage & Onion

   In the same skillet with the rendered fat, add the sliced cabbage, onion, minced garlic, 1 tsp sugar (optional), ½ tsp kosher salt and ½ tsp black pepper. Cook, stirring occasionally, for about 5 minutes until the cabbage softens and the onion becomes translucent.

   Time: PT5M

   Temperature: Medium‑high

8. Add Acid & Mustard

   Stir in 2 tsp rice vinegar and 1½ tsp mustard, mixing until the vegetables are evenly coated.

   Time: PT1M

9. Combine All Ingredients

   Return the browned kielbasa and roasted potatoes to the skillet. Toss everything together and cook for 1‑2 minutes until heated through.

   Time: PT2M

   Temperature: Medium‑high

10. Final Taste Check

    Give the dish a final taste, adding more salt, pepper, or a splash of vinegar if needed. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

440

Protein

20 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g