Kielbasa Coins and Cabbage

By Dan Pelosi

Updated March 24, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
35 min
Rating
5(394)
Comments
Read comments

This hearty recipe comes together fast, with few ingredients, but sacrifices nothing in terms of flavor. Coins of kielbasa are seared in a skillet, which brings out their sweet and smoky flavor. Then butter, garlic, onions and cabbage join in, taking on color and depth as they cook together. In the last few minutes of cooking, apple cider vinegar and mustard are added, punching up the profile of this dish with brightness. While it is certainly a  full meal on its own, this recipe would welcome a starch on the plate alongside it, so feel free to serve with pasta, rice, potatoes or bread. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 14 to 16 ounces kielbasa, cut into ¼-inch-thick coins 

  • 2 tablespoons salted or unsalted butter 

  • 1 medium white or yellow onion, halved and sliced into ½-inch strips 

  • 2 garlic cloves, minced

  • Kosher salt (such as Diamond Crystal) and black pepper 

  • Crushed red pepper 

  • 1 medium cabbage (approximately 2 ½ pounds), cut into quarters, cored and sliced crosswise into ½-inch-thick strips (about 8 cups)

  • 1 tablespoon apple cider vinegar 

  • 1 tablespoon whole-grain, stone-ground or Dijon mustard, plus more for serving 

  • Chopped fresh parsley, for serving

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat a large cast-iron skillet or pan over medium-high. Add the kielbasa coins  and cook until golden brown and slightly charred, about 3 minutes on each side.

  2. Step 2

    Add butter, onion, garlic, 1 teaspoon salt, ½  teaspoon black pepper and a pinch of crushed red pepper and cook, stirring, until the onion is starting to brown and the garlic is fragrant, about 3 minutes. 

  3. Step 3

    Add cabbage and cook, stirring occasionally, until most of the cabbage has softened and browned, 10 to 12 minutes. 

  4. Step 4

    Add the vinegar and mustard and stir to incorporate, cooking for 1 minute longer. Taste and adjust for seasonings. 

  5. Step 5

    Garnish with chopped parsley and serve immediately, with more mustard on the side.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
394 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Karen

With added egg noodles, you've pretty much got the always delicious and comforting Haluski. The contrasting textures of the noodles, semi-crispy cabbage (don't overcook!) and salty chewy kielbasa is like a party in your mouth!

Linda

Add caraway seeds!

Ruth

I often make this dish. I add a couple of cut up apples, not pealed.

Erin

I had to double the vinegar and mustard to notice the flavor--but quite enjoyed it with that modification

Susan

I added 1 chopped apple and served it on egg noodles. Delicious, quick, and easy!

Susan

I used 2 - 8 oz bags of tri-color Cole slaw for the cabbage. Fantastic sub!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.