Kielbasa and Cabbage Skillet

• •
  2 tbsp Vinegar, Red Wine
• •
  1.5 tbsp Mustard, Dijon
• •
  0.3 tsp Garlic powder
• •
  0.3 tsp 1/4 tsp salt ($0.02)
• •
  Freshly Cracked Pepper ($0.05)
• •
  1 tbsp Olive oil

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

• •
  14 oz Kielbasa, Pork, Smoked
• •
  1 Yellow Onion(110g)
• •
  6 cup Cabbage, Green
• •
  pinch salt and pepper ($0.05)

Instructions

1. 1Make the vinaigrette: whisk together 1/4 cup olive oil, red wine vinegar, stone ground mustard, garlic powder, 1/4 tsp salt, and freshly cracked pepper in a small bowl until combined. Set aside.
2. 2Slice the kielbasa into 1/4-inch-thick medallions. Heat 1 Tbsp 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, dice the yellow onion. Push the kielbasa 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. 4Add the chopped cabbage to the skillet along with a pinch of salt and pepper. Stir to combine and cook over medium heat for 8–10 minutes, stirring occasionally, until the cabbage is tender — the thickest white pieces should bend easily without snapping.
5. 5Once the cabbage is tender, drizzle half the vinaigrette over the skillet and stir until everything is evenly coated. Taste and add more vinaigrette as needed.
6. 6Divide the kielbasa and cabbage mixture evenly into 4 airtight meal-prep containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.