Kielbasa Cabbage Skillet (small batch)

 

One of my favorite vegetables has always been cabbage. I love it in any way shape or form.  I could eat it every day, and sometimes do. My cats even enjoy it, which I think is kind of strange, but oh well!  (I only let them have it in small amounts, just in case.)

When I was a child it was something that my mother only ever very rarely cooked, mostly because my father was not fond of cabbage. He did however like it when my mom made cabbage rolls. He enjoyed the flavor that the cabbage imparted to the meat.

 

I, however, was not fond of the meat so we had a deal between us. I would give him my meat if he gave me his cabbage. Everybody was happy.

This recipe I am sharing with you today is a small batch version of a recipe for Kielbasa Cabbage Skillet that I have adapted from a book by Christy Denney, entitled Scrumptious.  And I can tell you, this is a very scrumptious recipe!  (And that is one very scrumptious book!)

 

This recipe may not be a looker, but I can promise you that what it may be lacking in the looks department, it more than makes up for in the taste department.

Not only is it delicious, but it is low carb, low GI and diabetic friendly too!  Its also very quick and easy to make! 

 

It goes together in a flash and uses very simple every day ingredients as well.  It is one of my favorite things to make.

Of course if you are a heartier eater and are not bothered by carbs, you can add cooked noodles, potatoes, rice or pierogis to the mix!  All are very tasty additions.

 

WHAT YOU NEED TO MAKE KIELBASA CABBAGE SKILLET

Simple everyday ordinary ingredients. If you are like me you probably have just about everything in your kitchen right now to make it! If not, its a quick trip to the shops! 

• 1 TBS light olive oil
• 1 small brown onion, peeled and diced
• 2 small cloves of garlic, peeled and minced
• 1 TBS white wine vinegar
• 7 ounces (200g) kielbasa, thinly sliced (smoked sausage)
• 1 TBS butter
• 1 1/2 tsp Dijon mustard
• 1/2 head green cabbage, cored and thinly sliced
• 1/4 tsp paprika
• pinch red pepper flakes
• salt and black pepper to taste

 

I like to use light olive oil. I think it is a waste to use extra virgin olive oil in cooking, when the light oil is much better suited to it and works perfectly well. Save your extra virgin for salads or dipping!

I used a white cabbage, or winter cabbage as it is also known. It is pretty much the only cabbage I have seen here in my local area. 

I really miss the cabbages of the U.K. There were so many varieties of cabbage to choose from, Savoy, Winter King, White, Sweetheart, Red, Cavolo Nero, etc.  That was probably one of the benefits from living so close to continental Europe.

Here most of what we get comes from the U.S. or Mexico.

 

I like to skin my Kielbasa.  Personally I find the skins a little bit too tough.  In the UK you can use smoked sausage, and the smoked sausage you get in the U.K. will not need to be skinned.

The original recipe called for white vinegar, but I had some white wine vinegar and thought to myself why not give it an additional bit flair, and so I used that. If all you have is white vinegar, then just use that.

 

Don't leave out either the vinegar or the Dijon mustard. Both give this dish a unique and delicious flavor.  You won't want to miss out on that, plus they smell fabulous while this dish is cooking.

Your onion may get a bit caramelized, but that's okay. Just don't let it burn.

 

HOW TO MAKE KIELBASA CABBAGE SKILLET

I know I say this all the time, but really this could not be simpler to make.  Quick, easy, delicious.

Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté without coloring for 4 to 6 minutes until soft. Add the garlic and cook for a further 30 seconds or so until fragrant.

Stir in the sliced kielbasa and the white wine vinegar. Cook for 4 to 6 minutes until lightly browned.

Add the butter, Dijon mustard and sliced cabbage. Cook, stirring frequently, until the cabbage gets tender. Between 5 and 10 minutes.

Season to taste with salt and pepper, the paprika and red pepper flakes. Serve immediately.

 

I really enjoyed this with the slight tang and bit of heat from the vinegar, mustard and red pepper flakes.  I also enjoyed the smokiness from the sausage and that tiny bit of saltiness.

The cabbage was crispy tender and altogether this was a delicious combination of flavors and textures that was just plain, really nice!

 

Some other cabbage recipes here on The English Kitchen that you might enjoy are:

ROAST CABBAGE WITH DILL & MUSTARD SAUCE - Delicious wedges of cabbage are roasted in the oven until they are crispy tender,  gilded golden brown on the edges, the insides meltingly tender. On its own this would be more than enough, but napped with a rich dill, mustard and cheese sauce for serving, well.  What can I say?  Incredibly rich and fabulously tasty.  Delicious . . rich . . .  delectable and quite distinctive!!

CABBAGE WITH PANCETTA AND CREAM - For this dish the cabbage is quickly blanched, sliced and then stirred together with some sauteed pancetta with it's lovely salt and pepper flavours, beautifully herby Sage . . . and rich cream.   Each ingredient bringing out the very best of this beautifully humble vegetable.

 

Yield: 3

Author: Marie Rayner

Kielbasa Cabbage Skillet

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This may not be very pretty to look at, but what it lacks in appearance, it more than makes up for in taste and ease of preparation. Low carb as well, which makes it diabetic friendly.

Ingredients

• 1 TBS light olive oil
• 1 small brown onion, peeled and diced
• 2 small cloves of garlic, peeled and minced
• 1 TBS white wine vinegar
• 7 ounces (200g) kielbasa, thinly sliced (smoked sausage)
• 1 TBS butter
• 1 1/2 tsp Dijon mustard
• 1/2 head green cabbage, cored and thinly sliced
• 1/4 tsp paprika
• pinch red pepper flakes
• salt and black pepper to taste

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté without coloring for 4 to 6 minutes until soft. Add the garlic and cook for a further 30 seconds or so until fragrant.
2. Stir in the sliced kielbasa and the white wine vinegar. Cook for 4 to 6 minutes until lightly browned.
3. Add the butter, Dijon mustard and sliced cabbage. Cook, stirring frequently, until the cabbage gets tender. Between 5 and 10 minutes.
4. Season to taste with salt and pepper, the paprika and red pepper flakes. Serve immediately.

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