Kielbasa and Cabbage Skillet

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Red Wine(30g)
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  Mustard, Dijon(23g)
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  Garlic powder(1g)
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  1/4 tsp salt ($0.02)
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  Freshly Cracked Pepper ($0.05)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Kielbasa, Pork, Smoked(397g)
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  Yellow Onion
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  Cabbage, Green(1440g)
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  pinch salt and pepper ($0.05)

Instructions

1. 1Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper in a small bowl until combined. Set the vinaigrette aside.
2. 2Slice the kielbasa into 1/4-inch-thick medallions. Heat olive oil in a large skillet (12" or larger) over medium-high heat for 1 minute. Add the kielbasa and cook 5–7 minutes, stirring occasionally, until the edges are golden brown and the pieces are heated through.
3. 3While the kielbasa cooks, finely dice the onion. Once the kielbasa is browned, push it to the side of the skillet, add the diced onion to the empty space, and sauté over medium heat for 3–4 minutes, stirring occasionally, until the onion is soft and translucent.
4. 4While the onion is cooking, chop the cabbage into 2-inch by 1/2-inch strips. Add the cabbage to the skillet along with a pinch of salt and pepper. Stir to combine, add 3 tablespoons of water to create steam, and cook over medium heat for 8–10 minutes, stirring occasionally, until the cabbage is tender (check the thickest white pieces—they should bend easily without snapping).
5. 5Once the cabbage is tender and the water has mostly evaporated, drizzle half of the vinaigrette over the skillet and stir until everything is coated. Taste and add the remaining vinaigrette as needed.
6. 6Divide the kielbasa and cabbage mixture evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate.