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Kielbasa-Cabbage-Fennel Skillet

Kielbasa-Sausage-Fennel Skillet

Kielbasa-Cabbage-Fennel Skillet is an easy, healthy meal that's perfect for weeknights. This skillet is so loaded up with healthy vegetables that you don't need to serve it with rice—you won't miss the carbs! 

Course Entree
Cuisine American/Comfort Food
Keyword skillet dinner
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 –6

Ingredients

  • 1 tbsp olive oil extra virgin; divided (more if necessary)
  • 13 oz turkey kielbasa sausage sliced on the bias into ~1/2-inch-thick coins (1 package; see Recipe Note #1)
  • 1 sweet Vidalia onion sliced into thin half or quarter rings
  • 1 fennel bulb thinly sliced (see Recipe Note #2)
  • 2 cloves garlic
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp freshly ground black pepper (or to taste)
  • 2 tbsp herb or spice mix (see Recipe Note #3)
  • 6 cups shredded cabbage
  • 1/4 cup chicken broth (you can also use vegetable broth)
  • 2 tbsp yellow mustard

Instructions

  1. Heat half of the olive oil over medium-high heat in a large skillet or wok (see Recipe Note #4). Add the kielbasa coins in a single layer across the bottom. Brown well on both sides (~2–3 minutes per side). Remove to a bowl or plate (preferably one you'll be eating out of so you don't dirty an extra dish!).

  2. Reduce the heat to medium. Add the remaining olive oil to the pan (do not wipe it out). Add the onions and fennel. Sauté until the vegetables are translucent and soft (5–7 minutes), scraping any browned bits off the bottom of the pan. Add the garlic, salt, pepper, and spice mix. Sauté for an additional minute.

  3. Mix in the cabbage, mustard, and chicken broth. Lid the skillet and let the cabbage steam, stirring occasionally, until soft, 5–8 minutes.

  4. Add the kielbasa back to the skillet and stir to combine. Taste the cabbage to check the seasoning, adjusting as necessary. Serve and enjoy.

Recipe Notes

  1. You can also use beef kielbasa, just be aware that it has higher fat and calories than turkey.
  2. Use the white part of the fennel only: cut off the bottom and remove the tough outer layer. I like to cut the fennel into quarters and then slice thinly across the layers of the bulb.
  3. I like a Bavarian spice mix from Penzey's: since it's a denser mix, I only use 1 heaping tablespoon. If you have a looser spice or herb mix, like Herbs de Provence, for example, use the full 2 tbsp. Also, check to see whether your mix includes salt: if it does, make sure to reduce the salt you add to the dish.
  4. Because we use so little oil, it helps to have a non-stick skillet or a well-treated cast-iron skillet or wok. If you don't have one, you might need to double the amount of oil you use.