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Want to know one of my favorite go-to, throw together Whole30 weeknight meals? It’s this Potato, Pepper, and Kielbasa Skillet with Sauerkraut! This recipe is the perfect meal to prepare when hunger strikes and you need to get dinner on the table FAST.
This Potato, Pepper, and Kielbasa Skillet with Sauerkraut is a complete flavor bomb of deliciousness in your mouth! It is also very filling and only takes about 15 minutes to throw together; talk about a weeknight win. And if you did not know, sauerkraut has all kinds of benefits — it’s packed with nutrients like vitamin K2 and probiotics to help with digestion and more — making this skillet recipe even better!
And while it is a simple recipe, I promise it is still husband-approved. Clayton is obsessed with this skillet and begs for an extra serving every time I make it. The dish is also a great recipe paired with a crisp, cold beer — if you are not doing a Whole30 of course!
If you are obsessed with sauerkraut like I am and like to add it to just about anything, be sure to try these recipes as well to put your jar to use: Easy Grain-Free Reuben Quesadillas, Beer Bratwursts with Onions and Grilled Cabbage or Whole30 Braised Bratwurst and Cabbage.
Potato, Pepper, and Kielbasa Skillet with Sauerkraut
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- ½ white onion sliced
- 4 red potatoes
- kosher salt and black pepper to taste
- 2 tbsp olive oil
- 2 tbsp whole grain mustard or spicy brown mustard check your labels for whole 30 approved!
- juice of 1 lemon
- 1 [12-oz] link of kielbasa I use Pederson's Farms No Sugar Kielbasa
- Whole30 Compliant Sauerkraut to taste (I use Farmhouse Culture)
Instructions
- Scrub the red potatoes, pat dry. Cut each potato into eights. Remove seeds/core of the bell peppers, cut them into chunks that are the same size as the potatoes.
- Heat 2 tbsp of olive oil over medium-high heat. When hot, add your potatoes and cook for three minutes, stirring occasionally. Now add your bell peppers and sliced onions and continue cooking. Add plenty of kosher salt (you're dealing with potatoes here) and some black pepper to taste.
- Cook until the potatoes are just cooked through and the bell peppers are tender, about 7 more minutes. The potatoes should be tender all the way through when pieced with the fork. Turn heat down to low.
- Slice up your kielbasa and toss into the skillet with 2 tbsp of mustard, and the juice of a lemon. Stir to combine and cook on low until kielbasa is heated through.
- Serve with Whole30 approved sauerkraut and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious. I could see serving this on a bed of sauerkraut as another alternative to mixing it in. I followed the recipe and decided not to rinse the sauerkraut. Was a little acidic, so either do not add the lemon juice or don’t rinse the kraut. I also used a cast iron pan and I added leeks cause I had them on hand! Be sure to enjoy some strong beer! Adding to our regular rotation.
I just made this for a quick lunch. This might be my favorite recipe off this blog. So good!