By Sharon Feldman
- 14 ounces kielbasa
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion
- Small head of cabbage, chopped
- Salt and Pepper to Taste
- Mustard Vinaigrette
- ¼ cup of olive oil
- 2 tablespoons red wine vinegar
- 1-1/2 tablespoons stone ground mustard
- ¼ teaspoon of garlic powder
- Freshly cracked pepper
Prepare the vinaigrette by adding the olive oil, vinegar, mustard, garlic powder, salt and pepper to a bowl or jar. Whisk or shake until all ingredient are combined. Set aside.
Slice kielbasa into half rounds and add to a large skillet, along with the olive oil. Sauté the sausage over medium heat until pieces are well browned.
Cut the onion and finely dice it. Once kielbasa is browned, add the onions and continue to sauté until the onions are translucent.
Chop the head of the cabbage into 2″ wide strips. Add the cabbage to the skillet with a pinch of salt and pepper. Continue to sauté until cabbage is tender. I add a few tablespoons of water to create steam and soften the cabbage.
Once tender, drizzle half the mustard vinaigrette over the kielbasa, onion mixture and stir to coat. Add more if needed.
**If you’re not carb conscious, you can add noodles.