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Place butter and bacon grease (if using) in a shallow Dutch oven or sauté pan and melt over medium heat.
Add Kielbasa and cook until browned. Approximately 6 minutes.
Add salt, pepper, and red pepper flakes (if using). Stir well.
Add cabbage and stir well to coat the cabbage with the melted fat. Also mix in the Kielbasa with the cabbage. (See video.)
If you are adding bacon and you like your bacon to soften, you can add it now along with the cabbage. If you want the bacon to maintain its texture, you'll want to add it later.
Cover the Dutch oven or sauté pan and turn the heat down to low. Simmer until the cabbage is tender. Approximately 8 minutes.
Once the cabbage is tender, add the bacon now if you are using it and didn't add it earlier. Stir well and allow the bacon to warm through.
Once the bacon is warmed through (approximately 30 seconds to one minute), turn off the heat and add the mustard and vinegar. Stir well and serve hot.
Refrigerate leftovers in an airtight container for up to 4 days.
To freeze leftovers, place them in an airtight container. If you are only freezing the fried cabbage it can maintain its best quality for 10-12 months. If you are freezing fried cabbage with Kielbasa, it will maintain its best quality for 1-2 months.