Break out the Polka Music for a Twist on a Classic Favorite!

Cabbage is one of those vegetables that is always available with is a total win because this dish can be made anytime. Plus, I love that it can stay fresh for much longer than lettuce. If you want to beef this up a bit, go ahead and add in slivered carrots or other veggies. This is your dinner to create something your family will love!

Serves: 4


• 2 pounds fully cooked kielbasa, cut in half lengthwise, then cut into 2 inch pieces
• 1 tablespoon extra virgin olive oil
• 1 head cabbage, coarsely chopped
• 1 large sweet onion, cut into large pieces
• 3 cloves garlic, minced
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons rice wine vinegar
• 1 1/2 teaspoons dijon or brown grainy mustard

  1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa.
  2. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
  3. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper.
  4. Stir to combine and cook for about 8-10 minutes, stirring occasionally.
  5. Mix in the vinegar and mustard; add the kielbasa back to the pan and cook for another 2 minutes to heat through.
  6. Taste and adjust seasoning, if necessary.
  7. Serve immediately on its own, over mashed potatoes, or on a bed of rice.

Quick Tip: Try making this with chicken sausage!

 Photo and Recipe courtesy of Amy of Belly Full.

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