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Pan-Seared Kielbasa with Cabbage Stir-Fry

Enjoy a hearty and flavorful meal with our Kielbasa with Cabbage Stir-Fry. This one-pan wonder combines smoky kielbasa and tender cabbage, all cooked to perfection. Perfect for a quick weeknight dinner!
5
27 min
TOTAL TIME
768
CALORIES
$2.23
PER SERVING
Pan-Seared Kielbasa with Cabbage Stir-Fry
Ingredients
10 INGREDIENTS
4 SERVINGS
Rice Wine Vinegar
2 tsp rice wine vinegar
Dijon Mustard
1 1/2 tsp dijon mustard
Black Pepper
1/2 tsp black pepper
Red Onion
1 large red onion
finely chopped
Garlic
3 cloves garlic
minced
Polska Kielbasa
2 lbs polska kielbasa
cut into 2 inch pieces
Cabbage
1 head cabbage
finely chopped
Granulated Sugar
2 tsp granulated sugar
Salt
1/2 tsp salt
Extra Virgin Olive Oil
1 tbsp extra virgin olive oil
Directions
6 STEPS
15 min
PREP TIME
12 min
COOK TIME
27 min
TOTAL TIME
1
Heat the olive oil in a large nonstick sauté pan over medium-high heat. Add the kielbasa pieces and cook for about 4 minutes, stirring occasionally, until they are browned on all sides. Remove kielbasa from the pan and set aside.
2
In the same pan, using the rendered fat, add the chopped red onion, stirring until they start to soften.
3
Add the finely chopped cabbage, minced garlic, granulated sugar, salt, and black pepper. Stir well to combine and cook for about 5 minutes, until the cabbage is tender but still has a bit of crunch.
4
Pour the rice wine vinegar into the pan, followed by the dijon mustard, stirring to evenly disperse the ingredients.
5
Add the cooked kielbasa back to the pan and stir to combine. Heat the mixture for another 2 minutes, ensuring all ingredients are thoroughly heated.
6
Taste for seasoning, adjust if needed, serve immediately and enjoy!
Health Info
Macros
23g
CARBS
56g
FAT
35g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
How do I ensure my cabbage stays crunchy in stir fry?
Should I blanch the cabbage before stir frying?
Can I add other vegetables to my cabbage stir fry?
Which oil is best for stir frying cabbage?
Is it better to shred the cabbage or chop it for stir fry?
The color of my cabbage changes when I stir fry, why is that?
Which type of cabbage is best for stir frying?
I am planning to add tofu in my cabbage stir fry, when should I add it?
What is the purpose of soy sauce in stir fry?
How do I prevent my stir-fried cabbage from becoming too watery?