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(467)
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 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
Nutritional analysis per serving (4 servings)

7 grams carbs; 85 milligrams cholesterol; 400 calories; 14 grams monosaturated fat; 4 grams polyunsaturated fat; 13 grams saturated fat; 35 grams fat; 1 gram fiber; 756 milligrams sodium; 14 grams protein; 3 grams sugar

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
467 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.

HomeChefCooking

This is a perfect weeknight meal! I have used red or green cabbage and both work well. Skip the red pepper flakes and add two peeled and chopped apples. We eat ours with sourdough on the side. Delightful

Meri Sacino Hanlon

This was excellent. I recently returned from a trip to Eastern Europe and have been experimenting with Polish and Slovak recipes. Based on the reader's comments, I added a sliced apple with the onions. No kielbasa, so I used some diced bacon in its place. I added a touch of white wine, white balsamic vinegar, red wine vinegar, and a horseradish mustard. Super recipe--many thanks.

Philly Joe

Made it as written and it was good. Made boiled potatoes with parsley , butter and EVO. A Polish Irish dinner.

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