Pan-Seared Kielbasa with Cabbage and Apples

Ingredients

• 1 lb Kielbasa (smoked, cut into bite-sized half-moons)
• 1 tbsp Vegetable oil (for searing)
• 0.5 Green cabbage (medium head, shredded or sliced into ribbons)
• 1 Onion (medium, sliced)
• 2 Apples (sweet-tart variety like Gala or Honeycrisp, sliced)
• 2 tbsp Apple cider vinegar (or white wine vinegar)
• 1 tbsp Whole grain mustard (optional, for serving)
• Salt and black pepper (to taste)

Steps

1. 1

   Slice the kielbasa into half-moons about 1/4 inch thick.

2. 2

   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the kielbasa slices in a single layer.

3. 3

   Sear the kielbasa until deeply browned and crispy on both sides, about 5-7 minutes. Remove the kielbasa from the pan and set aside, leaving the rendered fat in the pan.

4. 4

   Add the sliced onions to the pan. Sauté in the sausage fat until they begin to soften and turn translucent, about 3 minutes.

5. 5

   Add the shredded cabbage to the pan. Stir to coat with the fat and cook until the cabbage begins to wilt and brown slightly at the edges.

6. 6

   Stir in the sliced apples. Continue cooking for another 5 minutes until the apples are tender but not mushy.

7. 7

   Pour in the apple cider vinegar to deglaze the pan, scraping up any browned bits (fond) from the bottom.

8. 8

   Return the browned kielbasa to the pan. Toss everything together to combine and heat through.

9. 9

   Season with salt and plenty of black pepper to taste. Serve hot, optionally with a dollop of whole grain mustard on the side.

Notes

Kielbasa is already cured and smoked, so the goal is simply to render the fat and achieve a crispy texture. You can substitute the cabbage with kale or sauerkraut for a different flavor profile.

Nutrition per serving

• main
• kielbasa
• cabbage
• one-pan
• skillet
• dinner
• quick
• European