Kielbasa Coins and Cabbage

By Dan Pelosi

Updated March 23, 2026

Kielbasa Coins and Cabbage
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(254)
Comments
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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. 

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Ingredients

Yield:4 servings
  • 14 to 16ounces kielbasa, cut into ¼-inch-thick coins 
  • 2tablespoons salted or unsalted butter 
  • 1medium white or yellow onion, halved and sliced into ½-inch strips 
  • 2garlic cloves, minced
  • Kosher salt (such as Diamond Crystal) and black pepper 
  • Crushed red pepper 
  • 1medium cabbage (approximately 2 ½ pounds), cut into quarters, cored and sliced crosswise into ½-inch-thick strips (about 8 cups)
  • 1tablespoon apple cider vinegar 
  • 1tablespoon whole-grain, stone-ground or Dijon mustard, plus more for serving 
  • Chopped fresh parsley, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

400 calories; 35 grams fat; 13 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 14 grams protein; 756 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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Ratings

5 out of 5
254 user ratings
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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.

Carole

I grew up with this, though without the red pepper. I add apple and potato. Definition of comfort food!

Julie

This is the first NYTimes recipe that actually estimates the correct amount of time it takes to make it. And it is delicious as it is written.

Elle

I would think sauerkraut is a quick time-saver. Am I wrong?

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