Kielbasa Coins and Cabbage
Updated March 24, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 35 min
- Rating
- Comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
7 grams carbs; 85 milligrams cholesterol; 400 calories; 14 grams monounsaturated 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
- 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.
- 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.
- Step 3
Add cabbage and cook, stirring occasionally, until most of the cabbage has softened and browned, 10 to 12 minutes.
- Step 4
Add the vinegar and mustard and stir to incorporate, cooking for 1 minute longer. Taste and adjust for seasonings.
- Step 5
Garnish with chopped parsley and serve immediately, with more mustard on the side.
Private Notes
Comments
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!
Add caraway seeds!
I often make this dish. I add a couple of cut up apples, not pealed.
Plus buttered egg noodles
I make this with frozen pierogi. Parboil the dumplings and add in to the pan of cabbage and kielbasa the last few minutes of cooking to crisp up a little on one side. Serve with sour cream on the side. This is a great fall and winter staple recipe in heavy rotation.
We have always just used 1/2 of a head of cabbage, 1/2 onion, and 1 lb kielbasa and have served over mashed potatoes. I’ve never added apple cider vinegar or mustard but I’m willing to try - maybe even an apple. Either way I have never had anyone turn this meal down or not clean their plate. It is one of our absolute go-to dinners when time is tight or no one wants to cook.