Ingredients
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1/2 small head green cabbage
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1 (13 oz) pkg turkey kielbasa
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4 tbsp olive oil, divided
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1 small onion, thinly sliced
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1 clove garlic, minced
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1/4 tsp crushed red pepper flakes (optional)
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2 tbsp lemon juice
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1 tbsp stone-ground mustard
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1 tbsp distilled white vinegar
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2 tbsp chopped parsley (optional)
Steps
1
Core and roughly chop the cabbage into 1-inch pieces (about 6 cups). Halve the kielbasa lengthwise and then thinly slice into half-moons. In a 12-inch skillet, heat 2 tbsp oil on medium-high. Add kielbasa and cook 5–7 min., until browned, stirring occasionally. Transfer to a plate.
2
To same skillet, add the onion and cook 3–4 min., until softened, stirring occasionally. Add the garlic and cook 1 min. more, stirring constantly. Add the chopped cabbage and season with salt and pepper. Add the crushed red pepper flakes, if using.
3
Cook 8–10 min., until cabbage is tender and slightly caramelized, stirring occasionally. Meanwhile, in a small bowl, whisk together remaining 2 tbsp oil, lemon juice, mustard, and vinegar until combined.
4
Return kielbasa to skillet and add mustard mixture. Toss to combine and cook 2–3 min., until warmed through, stirring occasionally. If desired, garnish with the parsley.
