Grilled Kielbasa with Cabbage and Bean Slaw

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons apple cider vinegar

1 tablespoon packed light brown sugar

Kosher salt

1 15-ounce can black-eyed peas, drained and rinsed

1/4 small red onion, thinly sliced into rings

1 small head green cabbage, cut into 8 wedges

3 tablespoons extra-virgin olive oil

Freshly ground pepper

1 13-ounce package light kielbasa

1/2 cup fresh parsley

Spicy brown mustard, for serving


  1. Mix the vinegar, brown sugar, 2 tablespoons water and 1 1/4 teaspoons salt in a large bowl. Add the black-eyed peas and red onion, toss well and set aside to marinate.
  2. Meanwhile, preheat a grill to medium. Brush the cabbage wedges all over with 2 tablespoons olive oil and season with salt and pepper. Grill the kielbasa and cabbage, turning halfway through, until charred and the cabbage is crisp-tender, 8 to 10 minutes.
  3. Chop the cabbage into bite-size pieces and add to the black-eyed pea mixture. Stir in the parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Divide among plates. Slice the kielbasa and add to the plates. Serve with mustard.
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