Ingredients
Scale
- 1 lb kielbasa smoked sausage
- 1 1/2 tbsps olive oil, divided
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 medium head cabbage, cored and chopped into 1-inch pieces (about 2 lbs)
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp red wine vinegar
Instructions
- Halve the kielbasa lengthwise and slice into 1/2-inch pieces.
- Heat a large skillet or Dutch oven over medium heat. Add 1/2 tbsp oil and the kielbasa. Cook until browned, about 3 minutes per side. Transfer to a plate.
- Return the pan to medium-low heat. Add remaining oil and onion. Cook until softened.
- Add garlic, cabbage, salt, and pepper. Toss well, cover, and cook for 12 minutes, stirring occasionally.
- Stir in vinegar and return kielbasa to the pot. Cover and cook for 3 more minutes.
- Taste and adjust salt if needed. Serve hot.
Notes
- For a vegan version, use plant-based sausage.
- Store leftovers in an airtight container for up to 3 days.
- Kielbasa can be substituted with andouille for a spicier flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg