In the fall, there's nothing better than the classic combination of cabbage and apples. In this easy-to-make recipe, kielbasa is cooked right alongside everything else to make for an entire meal. Serve this up on a cool fall evening, and everyone will be super happy!
Preheat the oven to 400°F. Heat a 12-inch skillet over medium heat.
Cut 10 to 12 cuts crossways ¾ of the way through the kielbasa. Once heated, add the kielbasa to the skillet. Allow the meat to brown, flipping once, 3-4 minutes per side. Once browned, remove the kielbasa from the skillet.
1 link (about 13 oz) kielbasa
Add the butter to the skillet and the sliced onion. Cook the onion slices over medium heat until they are beginning to brown, 4-6 minutes. Add the salt, black pepper, mustard seed, caraway seed, and Dijon mustard. Stir to combine with the onions. Add the sliced cabbage. Stir in the cabbage and allow it to wilt for 4-6 minutes.
1 ½ tbsp butter, 1 medium onion, 1 tsp salt, ½ tsp black pepper, 1 ½ tsp mustard seed, 1 tsp caraway seed, 2 tsp Dijon mustard, 1 ½ lb cabbage
Once the cabbage has steamed, remove the lid and add the apple cider vinegar and sliced apple on top. Cover the mixture and steam for 6-8 minutes.
⅓ cup apple cider vinegar, 1 apple
Place the browned kielbasa over the cabbage and apples. Set the skillet in the oven and roast until the kielbasa is deep brown and the apples have softened,12-15 minutes.
When browning the onions, you do not need to caramelize them, which would take more time. Simply brown them so they have a nice amount of color with a bit of char here and there.
To prevent the apple from getting brown, do not slice it until you are ready to add it to the wilted cabbage. Additionally, to prevent it from getting too mushy, make sure to add the apple at the same time as the apple cider vinegar and kielbasa, right before the whole dish goes into the oven.
Use Savoy cabbage for better texture once cooked. The end result will be a tender-crisp quality that’s more appetizing to eat.