Kielbasa and Cabbage Skillet with Roasted Potatoes Recipe
This Kielbasa and Cabbage Skillet is a hearty one-pan meal featuring tender roasted baby potatoes, savory kielbasa sausage, and tender cabbage sautéed with sweet onions and garlic. The dish is finished with a tangy touch of vinegar and mustard, delivering a comforting and flavorful combination perfect for a quick weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Polish-American
Ingredients
Scale
Roasted Potatoes
- 1 pound baby new potatoes, quartered (no bigger than 1-inch pieces)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- A couple turns freshly ground black pepper
Kielbasa and Cabbage Skillet
- 1 tablespoon olive oil
- 14 ounce packet fully cooked polska kielbasa, cut in half lengthwise, then cut into 1 to 2-inch pieces
- 1 small head cabbage, core removed, coarsely chopped
- 1 large sweet onion, cut into large pieces
- 3 cloves garlic, minced
- 1 teaspoon sugar (optional, but recommended)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons rice vinegar (or apple cider vinegar)
- 1 1/2 teaspoons dijon or grainy mustard
Instructions
- Roast the Potatoes: Preheat your oven to 425°F with a rack in the middle position. Lightly coat a large rimmed baking sheet with nonstick cooking spray. In a large mixing bowl, toss the quartered baby new potatoes with 1 tablespoon olive oil, garlic powder, salt, and black pepper until well coated. Spread the potatoes in a single layer on the prepared baking sheet with their flat edges touching the pan. Roast for 25 to 30 minutes, stirring halfway through, until golden and fork tender.
- Cook the Kielbasa: While the potatoes roast, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the kielbasa pieces and cook without stirring for 1 minute to brown, then stir occasionally for about 3 more minutes until browned. Remove the kielbasa from the pan with a slotted spoon and set aside.
- Sauté the Vegetables: In the same skillet with the rendered kielbasa fat, add the chopped cabbage, sweet onion pieces, minced garlic, sugar, salt, and black pepper. Stir everything to combine and cook for about 5 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Add Flavorings and Combine: Stir in the rice vinegar and mustard to the cabbage mixture. Return the cooked kielbasa to the pan along with the roasted potatoes. Cook everything together for 1 to 2 minutes to heat through and meld flavors.
- Season and Serve: Taste the skillet and adjust seasoning if needed. Serve immediately for a warm, comforting meal full of balanced flavors and textures.
Notes
- The sugar is optional but helps balance the acidity of the vinegar and adds a subtle sweetness to the dish.
- Use rice vinegar or apple cider vinegar interchangeably based on your preference.
- For a spicy kick, add some crushed red pepper flakes when sautéing the cabbage.
- This dish can be easily doubled for more servings and reheats well.
Keywords: kielbasa skillet, roasted potatoes, cabbage recipe, easy dinner, one pan meal, Polish sausage, comfort food, quick skillet dinner
