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Ingredients
Glaze
2 tbsp Dijon mustard- 2 tbsp whole-grain mustard
2 tbsp soy sauce- 1 tbsp Champagne vinegar or white wine vinegar
Skillet
2 tbsp olive oil plus more as needed- 8 oz halloumi torn into 1-inch pieces
- 1 lb green cabbage cut into 2-inch-thick wedges
- 12 oz fully cooked kielbasa or bratwurst sliced 1/4 inch thick
1 medium red onion cut into 1-inch pieces
To finish
- dill chopped, to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Whisk both mustards, soy sauce and vinegar in a small bowl.
- Heat the oil in a large skillet over medium-high heat. Cook the halloumi in a single layer for about 4 minutes, turning as needed, until golden and crisp. Move to a bowl.
- Put the cabbage cut-side down in the skillet and leave for about 3 minutes, until charred in spots underneath. Move to a board and cut into smaller pieces.
- Cook the sliced fully cooked sausage in the same skillet for about 3 minutes, turning, until browned, crisp and hot throughout. Move to the halloumi bowl, leaving the fat in the pan.
- Add oil if needed to leave about a tablespoon of fat for the base batch. Add the onion and leave about 2 minutes to brown at the edges, then stir for another 3 minutes, until softened.
- Return the cabbage, add the mustard glaze and toss for about 1 minute, until coated. Take off the heat and fold in the hot sausage and halloumi. Finish with dill.
Notes
Use fully cooked sausage for this method. Raw sausage needs a different cooking step before it joins the skillet.
Halloumi, sausage and soy sauce all bring salt, so taste before adding any additional seasoning.
