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Kielbasa & Cabbage Skillet
Not only is this kielbasa and cabbage skillet dinner delicious, it’s great to look at too!
- 1 pkg 16 oz fully-cooked kielbasa
- 1/2 cup unsalted butter divided
- 1 small onion chopped
- 1/2 cup julienne carrots see NOTES
- 1/4 cup chicken stock
- 1/2 head savoy cabbage see NOTES
- Salt to taste optional
Cut kielbasa into 1/4-inch slices. Coarsely shred cabbage.
Melt 2 tbs of the butter in a large skillet over medium-high heat. Add kielbasa and brown on both sides; remove from pan.
Melt the remaining butter in the same pan. Add the onion and saute until onion is translucent.
Add the cabbage and the carrots. Toss well to coat the veggies with the butter. Pour in the chicken stock. Reduce the heat, cover and cook for about 10 minutes or until the cabbage is crisp-tender.
Place the kielbasa back in the pan and heat through. Taste to see if you need any salt. Add if you need it.
You can buy julienne carrots—they are sold where the baby carrots are sold in the produce section of the store.
I used savoy cabbage but any cabbage can be substituted.
Serving: 1serving | Calories: 256kcal | Carbohydrates: 11g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 62mg | Sodium: 59mg | Potassium: 300mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3493IU | Vitamin C: 45mg | Calcium: 64mg | Iron: 1mg