Golden Cabbage and Kielbasa in Mustard Cream Sauce

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Creamy cabbage and kielbasa with golden cabbage, browned sausage, and a rich mustard cream sauce

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Golden Cabbage and Kielbasa in Mustard Cream Sauce

Tender, lightly caramelized cabbage and browned kielbasa tossed in a rich, tangy mustard cream sauce. A hearty, low-carb skillet dinner with simple ingredients.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: Cabbage, Comfort Food, Keilbasa, Keto, Low Carb, One Pan Meals, Skillet Dinner

Servings:

Calories: 410kcal

Equipment

Skillet

Ingredients

8 oz low-carb kielbasa or sausage sliced
2 tbsp butter
4 oz onion approximately 1 medium onion, minced
2 pounds green cabbage approximately 1 medium head, chopped
2 cups chicken broth plus extra as needed to thin the sauce
1 tsp table salt
½ tsp freshly ground black pepper
2 tsp dried thyme
1 tsp garlic powder
3 tbsp brown mustard
⅔ cup heavy cream

Instructions

Brown the Kielbasa. Heat a large, heavy-bottomed skillet over medium-high heat. Add the sliced kielbasa and cook until browned on both sides. Remove from the skillet and set aside, leaving the rendered fat in the pan.
Sauté the Onion. Add the butter and minced onion to the skillet. Cook until the onion softens.
Cook the Cabbage. You'll need: 2 pounds chopped cabbage, 2 cups chicken broth, 1 tsp table salt, 1 tsp garlic powder, 2 tsp dried thyme, and ½ tsp black pepper.
Add the cabbage and chicken broth to the skillet, then stir in the seasonings. Bring to a simmer, cover, and cook for approximately 15–20 minutes, or until the cabbage reaches your preferred tenderness.
Caramelize the Cabbage. Remove the lid and continue cooking, stirring occasionally, until the excess broth evaporates and the cabbage develops a light golden color. Watch carefully to prevent burning.
Make the Mustard Cream Sauce. You'll need: 3 tbsp brown mustard and ⅔ cup heavy cream.
Reduce the heat to low and stir both into the cabbage. Return the browned kielbasa to the skillet and simmer gently, uncovered, for 3–5 minutes, until the sauce coats the cabbage.
Adjust and Serve. If the sauce becomes too thick or dry, add chicken broth or water, 1–2 tablespoons at a time, until it reaches your preferred consistency. Taste and adjust the seasoning before serving.

Notes

Kielbasa varies by brand, so check the carbohydrate content when choosing your sausage.

Nutritional values are estimates and may vary based on ingredients and serving sizes. Net carbs are calculated by subtracting dietary fiber and, when applicable, eligible sweeteners such as allulose and erythritol from total carbohydrates.

Nutrition