Grilled Cabbage & Sausage Kabobs

By Lunds & Byerlys

July 28, 2024

Don’t be fooled, these aren’t just kabobs. They’re a meal on a stick! Our skewers are lined with hearty kielbasa sausage, baby red potatoes and charred yet crispy cabbage and drizzled with a bright mustardy vinaigrette. (Sausage and mustard lovers unite!) We added apple cider vinegar to the vinaigrette for a welcome tang and garnished with dill fronds to add a burst of freshness. The result is a come-together-fast grilled dish that can be served 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. (We never judge.) Yes, these kabobs are quite capable of going it alone, so to speak. But if you’ve got the grill fired up for a cookout, they’re easy to add to the mix and they play well with other dishes—so don’t be afraid to invite them to the party.

SERVINGS

4-6

PREP TIME

15 min

COOK TIME

30 min

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

  1. 1

    Place the skewers in a shallow dish filled with water to soak for a minimum of 30 minutes and up to 3 hours.

  2. 2

    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.

  3. 3

    Drain the potatoes and let cool until safe enough to handle. Heat a grill or grill pan to medium-high heat.

  4. 4

    In a small bowl, whisk together the mayonnaise, Dijon mustard, 1 tablespoon of the whole grain mustard and 1 tablespoon extra virgin olive oil.

  5. 5

    Cut the potatoes in half and transfer them to a large bowl. Add the sausage and dressing and toss to coat.

  6. 6

    Cut the cabbage into 8 wedges through the core, then cut each wedge into 3 pieces.

  7. 7

    Alternate threading the potatoes, cabbage pieces and sausage onto the skewers and season with salt.

  8. 8

    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.

  9. 9

    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.

  10. 10

    Garnish with dill fronds and serve hot.

Recipe adapted from: Bon Appetit 

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