Smoky Kielbasa and Cabbage Skillet

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Slice the kielbasa into ½-inch coins, core and cut the cabbage into 1-inch wedge strips, halve and thinly slice the onion, and mince the 4 garlic cloves. 10 min
2. Roughly chop ¼ cup flat-leaf parsley and set aside for garnish. 2 min
3. Heat 1 tablespoon olive oil in a large, heavy skillet (12-inch cast iron or stainless) over medium-high until shimmering. 2 min
4. Timing-sensitive step. Add the kielbasa coins in a single layer and sear undisturbed for 3 minutes, then flip and sear 2 minutes more until deeply browned on both sides; transfer to a plate. 5 min
5. Timing-sensitive step. Add the sliced onion to the same skillet and cook, stirring frequently, for 4 minutes until softened and beginning to caramelize. 4 min
6. Timing-sensitive step. Add the cabbage, ¾ teaspoon kosher salt, and ½ teaspoon black pepper; cook, tossing occasionally, for 6 minutes until the cabbage is wilted and lightly charred at the edges. 6 min
7. Timing-sensitive step. Push the vegetables to the edges of the pan, add the garlic, 1 teaspoon caraway seeds, 1 teaspoon smoked paprika, and ¼ teaspoon crushed red pepper flakes to the center, and stir for 1 minute until fragrant.
8. Pour in ½ cup chicken broth and 2 tablespoons apple cider vinegar, scraping up any browned bits from the pan, then stir in 2 tablespoons whole-grain mustard. 2 min
9. Return the seared kielbasa to the skillet, nestle it into the cabbage, and simmer over medium heat for 5 minutes until the sauce reduces slightly and coats everything. 5 min
10. Scatter the chopped parsley over the top and serve directly from the skillet.