Description
A hearty and flavorful sausage, cabbage, and apple skillet dish that combines smoky Kielbasa with tender cabbage and sweet-tart apples, all cooked together in a savory sauce featuring Dijon mustard and apple cider vinegar. Perfect for a comforting weeknight dinner that comes together in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Kielbasa (or smoked sausage, sliced ½ inch thick)
- 1 medium yellow onion (thinly sliced)
- 6 cups chopped green cabbage (about ½ medium head of cabbage)
- 2 medium apples (cored and sliced, peeling optional)
For the Sauce
- ½ cup chicken broth
- ¼ cup apple juice (or apple cider, not vinegar)
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme leaves (or 2 sprigs fresh thyme)
- ¼ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
Instructions
- Brown the sausage: Heat olive oil in a large skillet over medium-high heat. Add the sliced Kielbasa and cook for 4 to 5 minutes until browned. Remove the sausage from the skillet and set aside.
- Sauté onion and cabbage: In the same skillet, add the thinly sliced onion and chopped green cabbage. Add more oil if needed. Cook for 5 to 6 minutes, stirring occasionally, until the cabbage begins to soften.
- Cook the apples: Stir in the sliced apples and cook for an additional 3 to 4 minutes until the apples are just tender but still hold their shape.
- Prepare and add the sauce: In a small bowl, whisk together chicken broth, apple juice, Dijon mustard, apple cider vinegar, thyme, salt, and black pepper. Pour this mixture over the cabbage, onion, and apple in the skillet.
- Combine sausage and veggies: Return the browned sausage to the skillet and stir well to combine all ingredients evenly.
- Simmer to finish: Cook uncovered for 5 minutes over medium heat or until the cabbage is tender and the liquid has slightly reduced, allowing flavors to meld together.
Notes
- Use smoked sausage variants if Kielbasa is unavailable.
- Peeling the apples is optional; leaving the peel adds extra texture and nutrients.
- Adjust salt and pepper according to taste.
- Apple juice can be substituted with apple cider for a richer flavor, but avoid apple cider vinegar other than what is specified.
- This dish can be served on its own for a low-carb meal or as a side to mashed potatoes or crusty bread.
