One-Pot Kielbasa & Cabbage Skillet

Prep 15 minCook 25 minTotal 40 min

Ingredients

• 1 tablespoon olive oil
• 14 ounces smoked kielbasa, sliced into ½-inch rounds
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 pound baby red potatoes, cut into ½-inch pieces
• ½ large green cabbage, cored and chopped
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon apple cider vinegar, optional

Method

1. Warm the skillet. Heat the olive oil in a large, deep skillet over medium heat.
2. Brown the kielbasa. Add the sliced kielbasa in a single layer. Cook for 5 to 7 minutes, turning the pieces once or twice, until browned on both sides. Transfer the kielbasa to a plate.
3. Cook the onion and garlic. Add the onion to the same skillet. Cook for 3 to 4 minutes, stirring often, until it begins to soften. Add the garlic and cook for 30 seconds.
4. Add the potatoes. Stir in the potatoes, smoked paprika, salt, and black pepper. Cook for 2 minutes so the potatoes pick up the flavor from the pan.
5. Add the cabbage and broth. Add the chopped cabbage and pour in the chicken broth. Stir the mustard into the broth as it goes into the pan. The skillet will look very full at first, but the cabbage will quickly wilt.
6. Cover and simmer. Cover the skillet and cook for 10 to 12 minutes. Stir once or twice. The potatoes should be fork-tender, and the thick parts of the cabbage should be soft.
7. Finish the skillet. Return the kielbasa to the pan. Remove the lid and cook for 5 to 7 minutes, stirring occasionally, until most of the liquid has cooked away and the edges of the cabbage begin to brown.
8. Season and serve. Taste and add more salt or pepper if needed. Stir in the apple cider vinegar, if using. Sprinkle with fresh parsley and serve hot.