Crispy Cabbage and Sausage Skillet with Mustard Drizzle
Seared sausage and caramelized cabbage cook in one skillet, then get finished with a sharp, tangy mustard drizzle.
Prep: 12 · Cook: 18 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (229 reviews)
INSPIRED BY
I wanted a fast skillet dinner that tastes like a lunch-counter special. Browning the cabbage hard and finishing with mustard hits that sweet-salty-tangy sweet spot.
Story
Some meals taste like a pit stop, in a good way. You roll in hungry, you want something sizzling, salty, and a little sharp on the finish. This skillet is that mood, browned sausage, cabbage that gets sweet around the edges, and a mustard drizzle that wakes it all up. It is fast, loud, and best eaten straight from the pan with a fork.
By Theo
Ingredients
- 1 lb smoked sausage (kielbasa or andouille), sliced
- 1 small green cabbage, thinly sliced
- 1 small onion, thinly sliced
- 2 tbsp olive oil, divided
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 1 tbsp water
- Optional: chopped parsley for topping
Instructions
- Sear the sausage: heat 1 tbsp oil in a large skillet over medium-high. Add sausage and cook until browned, 4 to 5 minutes. Transfer to a plate.
- Start the cabbage: add remaining 1 tbsp oil, then add cabbage and onion. Season with salt, pepper, and paprika.
- Let it brown: cook 6 to 8 minutes, stirring only occasionally so the cabbage can caramelize and char in spots.
- Deglaze: splash in vinegar and scrape up the browned bits, then cook 1 minute until the sharpness mellows.
- Make the drizzle: stir Dijon, mayonnaise, and water in a small bowl until pourable and smooth.
- Finish: return sausage to the skillet, toss to heat through, then drizzle with mustard sauce and top with parsley if using.
Chef Tips
- Use a wide skillet so the cabbage browns instead of steaming.
- Andouille makes it spicier, kielbasa keeps it mellow.
- No mayo, use sour cream or Greek yogurt for the drizzle.
- Leftovers are great stuffed into a toasted roll.
Cook's Notes
- If your cabbage is very wet, pat it dry a bit, moisture slows browning.
- Do not crowd the pan, work in batches if needed.
- A little caraway is great here if you have it, start with 1/4 tsp.