Grilled Cabbage & Sausage Kabobs
Skewers lined with hearty kielbasa sausage, baby red potatoes and charred yet crispy cabbage and drizzled with a bright mustardy vinaigrette. Serve this come-together-fast grilled dish with a small side dish for an out-of-the-box weeknight meal or with a nice, cold beer and slice of German chocolate cake.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Cabbage & Sausage Kabobs
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
12 - 12-inch skewers
1 pound baby red potatoes
1 teaspoon kosher salt, plus more to taste
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
3 tablespoons whole grain mustard, divided
2 tablespoons extra virgin olive oil, divided
2 - 12-ounce kielbasa sausages, cut into 2-inch long pieces
1 small green cabbage
3 tablespoons apple cider vinegar
Vegetable oil, for brushing
Dill fronds, for garnish
Directions
- lace the skewers in a shallow dish filled with water to soak for a minimum of 30 minutes and up to 3 hours.
- Place the potatoes in a large pot with 1 teaspoon of salt and cover with water by 2 inches. Bring to a boil over high heat, reduce to a simmer and cook until fork tender, 10 to 15 minutes.
- Drain the potatoes and let cool until safe enough to handle. Heat a grill or grill pan to medium-high heat.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, 1 tablespoon of the whole grain mustard and 1 tablespoon extra virgin olive oil.
- Cut the potatoes in half and transfer them to a large bowl. Add the sausage and dressing and toss to coat.
- Cut the cabbage into 8 wedges through the core, then cut each wedge into 3 pieces.
- Alternate threading the potatoes, cabbage pieces and sausage onto the skewers and season with salt.
- Brush the grill grates with vegetable oil. Grill the skewers, rotating occasionally, until charred and warmed through, 10 to 12 minutes. Transfer the skewers to a serving plate.
- In a small bowl, whisk together the remaining 2 tablespoons whole grain mustard, 1 tablespoon olive oil, the apple cider vinegar and season with salt. Drizzle the vinaigrette over the skewers.
- Garnish with dill fronds and serve hot.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Good Cook Bamboo Skewers 12-Inch, 100 Each
$3.19$0.03 each
The Little Potato Co. Little Charmers Red Creamer Potatoes Family Size Smart Buy Value Pack, 3 Pound
Huge Deal
$6.99 was $8.99$2.33/lb
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
L&B Honey Dijon Mustard, 9 Ounce
$5.19$0.58/oz
L&B Whole Seed Stone Ground Mustard, 9.5 Ounce
$3.99$0.42/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Johnsonville Polish Kielbasa, 14 Ounce
$5.99$0.43/oz
Organic Green Cabbage Head, 1 Each
$4.99
Wild Harvest Organic Apple Cider Vinegar, 16 Ounce
$3.35$0.21/oz
Wesson Vegetable Oil, 24 Ounce
$3.99$0.17/oz
L&B Fresh Dill, 0.75 Ounce
$3.49$4.65/oz
Directions
- lace the skewers in a shallow dish filled with water to soak for a minimum of 30 minutes and up to 3 hours.
- Place the potatoes in a large pot with 1 teaspoon of salt and cover with water by 2 inches. Bring to a boil over high heat, reduce to a simmer and cook until fork tender, 10 to 15 minutes.
- Drain the potatoes and let cool until safe enough to handle. Heat a grill or grill pan to medium-high heat.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, 1 tablespoon of the whole grain mustard and 1 tablespoon extra virgin olive oil.
- Cut the potatoes in half and transfer them to a large bowl. Add the sausage and dressing and toss to coat.
- Cut the cabbage into 8 wedges through the core, then cut each wedge into 3 pieces.
- Alternate threading the potatoes, cabbage pieces and sausage onto the skewers and season with salt.
- Brush the grill grates with vegetable oil. Grill the skewers, rotating occasionally, until charred and warmed through, 10 to 12 minutes. Transfer the skewers to a serving plate.
- In a small bowl, whisk together the remaining 2 tablespoons whole grain mustard, 1 tablespoon olive oil, the apple cider vinegar and season with salt. Drizzle the vinaigrette over the skewers.
- Garnish with dill fronds and serve hot.