Sausage And Cabbage Stir Fry is about to become your new weeknight hero, I promise! Are you searching for a dish that effortlessly blends hearty comfort with vibrant, quick-cooking convenience? Then look no further.
I am absolutely thrilled to share this remarkably simple yet profoundly satisfying recipe with you. While the stir-fry method often hails from Asian culinary traditions, this particular rendition takes inspiring cues from robust, warming European peasant dishes, where the humble cabbage and flavorful sausage have long been celebrated staples. It’s a delightful fusion, transforming classic, beloved flavors into a modern, lightning-fast meal that doesn’t compromise on taste or texture.
Why This Dish Will Win Your Heart
People adore this Sausage And Cabbage Stir Fry for so many wonderful reasons. The irresistible savory depth of the sausage, beautifully caramelized and seasoned, pairs exquisitely with the crisp-tender texture and subtly sweet notes of the cabbage. It’s a symphony of balanced flavors and satisfying textures in every single bite. Moreover, its one-pan nature makes for minimal cleanup, ensuring that even on your busiest evenings, a nutritious and incredibly delicious meal is just minutes away. Get ready to add this versatile and incredibly tasty recipe to your regular rotation!
Ingredients:
- For the Sausage and Vegetables:
- 1.5 lbs (approximately 680g) smoked sausage (such as Kielbasa, Andouille, or your favorite fully cooked smoked sausage), cut into 1/4-inch thick rounds or half-moons
- 1 tablespoon high-heat cooking oil (like canola, grapeseed, or avocado oil), plus more if needed
- 1 large yellow onion, halved and thinly sliced
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated or finely minced
- 1 medium head green cabbage (about 2 lbs or 900g), outer leaves removed, quartered, cored, and then thinly sliced or shredded
- 1 large red bell pepper, cored, seeded, and thinly sliced into strips
- 2 medium carrots, peeled and julienned or thinly sliced into rounds
- 1/2 cup chicken or vegetable broth (low sodium preferred)
- For the Stir-Fry Sauce:
- 1/4 cup soy sauce (or tamari for a gluten-free option), low sodium
- 2 tablespoons rice vinegar (not seasoned rice vinegar, unless you want extra sweetness)
- 1 tablespoon brown sugar (packed) or honey
- 1 teaspoon sesame oil (toasted is best for flavor)
- 1 teaspoon Sriracha or chili garlic sauce (adjust to your spice preference, or omit for mild)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- For Garnish (Optional):
- 2 tablespoons chopped fresh green onions (scallions)
- 1 teaspoon toasted sesame seeds
Preparation Phase:
Gathering and Chopping Your Ingredients (Mise en Place):
- First things first, let’s get organized! This is the secret to a successful stir fry. We call this “mise en place” – everything in its place. Trust me, once the cooking starts, it moves quickly, and you won’t want to be fumbling for ingredients.
- Prepare the Sausage: Take your smoked sausage and slice it into uniform 1/4-inch thick rounds or half-moons. Consistency in size is key here for even cooking. If you’re using a particularly thick sausage, feel free to halve the rounds to create half-moon shapes, which can be easier to manage and distribute throughout the dish. Set these aside in a bowl.
- Prepare the Aromatics: Peel and thinly slice your large yellow onion. For the garlic, peel and mince those three cloves; you should aim for about a tablespoon. For the ginger, peel it with the back of a spoon (it’s surprisingly easy!) and then grate or finely mince it to yield about one tablespoon. Keep the minced garlic and ginger separate from the sliced onion, as they will be added to the pan at different times during our cooking process to prevent burning.
- Prepare the Cabbage: Remove any wilted or damaged outer leaves from your head of green cabbage. Quarter the cabbage, then carefully cut out the tough core from each quarter. Once cored, thinly slice or shred the cabbage quarters. I often aim for strips about 1/4 to 1/2 inch wide. Don’t worry if it looks like a mountain of cabbage; it cooks down significantly. Place the shredded cabbage in a large bowl.
- Prepare the Other Vegetables: Take your red bell pepper, core it, remove the seeds and any white pith, then thinly slice it into strips, roughly the same length as your julienned carrots. For the carrots, peel them first. You can either julienne them (cut into thin matchsticks) for an elegant look and quick cooking, or simply slice them thinly into rounds if that’s easier for you. The goal is for them to be relatively thin so they cook to a tender-crisp texture quickly. Keep these prepared vegetables separate from the cabbage for now.
- Whisk the Stir-Fry Sauce: In a medium bowl, combine the soy sauce, rice vinegar, brown sugar (or honey), sesame oil, and Sriracha (if using). Whisk these ingredients together until the sugar is fully dissolved. In a separate small bowl, whisk together the cornstarch and cold water until smooth to create a cornstarch slurry. This is what will thicken our beautiful sauce at the end. Set both sauce components aside. Having this ready ensures a smooth, quick finish to your Sausage And Cabbage Stir Fry.
Cooking Phase:
Browning the Sausage:
- Heat the Wok or Large Skillet: Place your largest wok or a heavy-bottomed skillet over medium-high heat. Let it get nice and hot for about 1-2 minutes. This initial high heat is crucial for developing flavor.
- Cook the Sausage: Add 1 tablespoon of high-heat cooking oil to the hot pan. Once the oil shimmers, carefully add your sliced smoked sausage in a single layer. You might need to do this in two batches if your pan isn’t large enough to avoid overcrowding. Overcrowding can lead to steaming instead of browning, and we really want those delicious crispy edges for our Sausage And Cabbage Stir Fry! Let the sausage cook undisturbed for 3-4 minutes until it develops a beautiful golden-brown crust. Then, stir and cook for another 3-5 minutes, or until all sides are nicely browned and slightly crispy.
- Remove Sausage and Rendered Fat: Once browned, use a slotted spoon to transfer the cooked sausage to a clean plate, leaving any rendered fat in the pan. We’re going to use that flavorful fat to cook our vegetables. If there’s an excessive amount of fat (more than 2 tablespoons), you can carefully drain some off, leaving just enough to coat the bottom of the pan. If your sausage was lean and left very little fat, add another teaspoon of cooking oil to the pan.
Stir-Frying the Vegetables:
- Sauté the Onions: Add the sliced onions to the hot pan with the sausage fat (or added oil). Stir-fry for about 3-4 minutes, or until they start to soften and become translucent. Keep the heat at medium-high. We want a slight char and sweetness to develop.
- Add Carrots and Bell Pepper: Next, add your julienned carrots and sliced red bell pepper to the pan. Continue to stir-fry for another 3-5 minutes. The goal here is for them to become tender-crisp – still retaining a slight bite, but no longer raw. The colors should be vibrant and inviting.
- Introduce Garlic and Ginger: Push the vegetables to one side of the pan, creating a small space in the center. Add the minced garlic and grated ginger to this hot spot. Stir-fry them for about 30 seconds, just until fragrant. Be careful not to burn them, as burned garlic and ginger can turn bitter. Once aromatic, toss them with the other vegetables to combine thoroughly. The kitchen should be smelling absolutely incredible right now!
- Stir-Fry the Cabbage: Now it’s time for the star vegetable of our Sausage And Cabbage Stir Fry! Add about half of your shredded cabbage to the pan. It will look like a lot, but don’t worry, it will quickly wilt down. Stir-fry for 2-3 minutes, tossing frequently, until it starts to soften. Then, add the remaining cabbage and continue to stir-fry for another 3-5 minutes, or until all the cabbage has wilted and reached your desired tenderness. Some people like their cabbage with more crunch, while others prefer it softer; adjust cooking time accordingly. I usually aim for tender but with a slight snap.
- Deglaze with Broth: Pour in the 1/2 cup of chicken or vegetable broth. Use your spatula to scrape up any browned bits stuck to the bottom of the pan. These “fond” bits are packed with flavor and will contribute wonderfully to our sauce. Bring the broth to a gentle simmer.
Finishing and Serving:
Combining and Seasoning Our Delicious Sausage And Cabbage Stir Fry:
- Return the Sausage: Add the cooked, browned sausage back into the pan with the vegetables. Toss everything together gently to combine. Ensure the sausage pieces are evenly distributed amongst the colorful vegetables.
- Thicken the Sauce: Give your cornstarch slurry a quick re-whisk, as cornstarch tends to settle at the bottom. While stirring the contents of the pan, slowly pour in the prepared stir-fry sauce mixture. Continue to stir gently as the sauce comes to a simmer and thickens. This usually takes just 1-2 minutes. The sauce should coat all the ingredients beautifully, transforming our dish into a glossy, irresistible Sausage And Cabbage Stir Fry. If the sauce seems too thick, you can add a splash more broth or water until it reaches your preferred consistency. If it’s not thick enough, you can mix a tiny bit more cornstarch with cold water and add it in.
- Taste and Adjust: This is a crucial step! Taste the Sausage And Cabbage Stir Fry. Does it need more salt? A touch more sweetness from brown sugar? Perhaps a little extra kick from Sriracha or a splash more rice vinegar for brightness? Adjust the seasonings to your personal preference. Remember, everyone’s palate is a little different, and store-bought ingredients can vary in saltiness.
- Serve Immediately: Transfer your glorious Sausage And Cabbage Stir Fry to serving plates or a large platter.
- Garnish and Enjoy: If desired, sprinkle with freshly chopped green onions and a dusting of toasted sesame seeds for an extra burst of freshness and a nutty aroma. Serve this amazing Sausage And Cabbage Stir Fry hot, either on its own for a hearty meal or alongside steamed rice or cauliflower rice for a more complete dish. The combination of savory sausage, tender-crisp cabbage, and a flavorful stir-fry sauce makes this a truly satisfying and incredibly delicious meal. Enjoy the fruits of your labor!
Conclusion:
Well, my friends, we’ve reached the end of our culinary journey for today, but the real adventure is just beginning in your kitchen! I genuinely hope you’re feeling as excited as I am about this incredible recipe. What makes this dish an absolute must-try, in my humble opinion, is its perfect blend of simplicity, speed, and undeniable flavor. Imagine a weeknight dinner that doesn’t demand hours of prep or an endless pile of dishes, yet delivers a comforting, savory, and incredibly satisfying meal. That’s precisely what you get here. The delightful combination of tender-crisp cabbage, perfectly browned sausage, and aromatic spices creates a symphony of textures and tastes that truly hits the spot. It’s hearty without being heavy, flavorful without being complicated, and remarkably versatile, making it a fantastic addition to any home cook’s repertoire. This isn’t just another meal; it’s a testament to how truly delicious and nourishing food can be created with minimal fuss. It’s the kind of dish that warms you from the inside out, perfect for chasing away the chill of a busy day or simply enjoying a moment of culinary comfort. Trust me, once you experience the ease and deliciousness of this recipe, you’ll wonder how you ever managed without it. It’s a genuine crowd-pleaser and a personal favorite for good reason.
Serving Suggestions & Creative Variations to Elevate Your Meal
Now, while this dish is absolutely fantastic on its own, it also plays wonderfully with a variety of accompaniments and lends itself beautifully to creative twists. For a classic, wholesome meal, I love serving it alongside a steaming bowl of fluffy white rice or a healthier brown rice. The grains perfectly soak up all those delicious savory juices from the pan, making every bite an absolute delight. If you’re looking for a low-carb option, cauliflower rice is an excellent substitute, maintaining that satisfying bulk without the extra carbs. For those who enjoy a little extra texture and a touch of the exotic, a sprinkle of toasted sesame seeds over the top adds a lovely crunch and a subtle nutty flavor. A squeeze of fresh lime juice just before serving can also brighten the entire dish, cutting through the richness with a zesty flourish.
But let’s talk about variations – this is where you can truly make this recipe your own! Don’t feel limited to just one type of sausage. Experiment with spicy Italian sausage for a kick, mild breakfast sausage for a more subtle flavor, or even chicken or turkey sausage for a leaner option. Each choice will impart its unique character to the dish. And why stop at just cabbage? While it’s the star, a medley of other vegetables can be seamlessly incorporated. Think vibrant bell peppers (red, yellow, or orange) for sweetness and color, sliced carrots for an earthy note, or even mushrooms for an umami boost. You could also toss in some snow peas or broccoli florets towards the end of cooking for an added layer of crunch and freshness. For a slightly different flavor profile, consider adding a dash of soy sauce or tamari during the stir-frying process, transforming it into more of an Asian-inspired delight. A pinch of red pepper flakes will amp up the heat for those who crave it, or a drizzle of sriracha at the table will do the trick. The beauty of this Sausage And Cabbage Stir Fry is truly in its adaptability, allowing you to tailor it to your personal preferences and whatever ingredients you have on hand. Don’t be afraid to experiment with different herbs like fresh parsley or cilantro as a final garnish to add another layer of aromatic goodness. Even a sprinkle of grated Parmesan cheese can add an unexpected savory depth that is surprisingly delicious.
Your Turn: Embrace the Joy of Cooking and Share Your Experience!
So, what are you waiting for? This is your invitation, your friendly nudge, to roll up your sleeves and give this incredible recipe a try. I promise you, the effort is minimal, and the reward is truly immense. There’s a unique satisfaction that comes from creating something so delicious from scratch, right in your own kitchen, and I want you to experience that joy. Imagine the wonderful aroma filling your home as the sausage sizzles and the cabbage tenderizes, hinting at the delightful meal to come. It’s more than just food; it’s an experience, a moment of culinary creation that will leave you feeling accomplished and well-fed. Once you’ve cooked up your very own batch, I would absolutely love to hear about it! Did you stick to the original recipe, or did you put your own creative spin on it? What were your favorite variations? Did you discover a new serving suggestion that you simply must share? Your feedback, your photos, and your unique insights are incredibly valuable and inspiring. They help build a wonderful community of home cooks, sharing ideas and making mealtime even more exciting. Please feel free to share your culinary triumphs, your clever modifications, or even just a simple note about how much you enjoyed it. I can’t wait to see and hear about your delicious adventures with this amazing Sausage And Cabbage Stir Fry. Happy cooking, and bon appétit!
Sausage And Cabbage Stir Fry
This one-pan Beef Sausage & Cabbage Stir Fry is your new weeknight hero! Blending hearty comfort with quick-cooking convenience, this remarkably simple yet profoundly satisfying recipe takes cues from warming European peasant dishes. It transforms classic, beloved flavors into a modern, lightning-fast meal that doesn’t compromise on taste or texture. Enjoy the savory depth of beef sausage with crisp-tender cabbage in a delightful stir-fry.
Ingredients
-
200g (7 oz) smoked beef sausage, sliced into rounds
-
1 medium cabbage (400g), thinly sliced
-
1 medium onion (150g), sliced
-
2 cloves garlic, minced
-
2 tbsp avocado oil
-
1 medium bell pepper (150g), sliced (optional)
-
1 medium carrot (100g), julienned (optional)
-
2 tbsp tamari (or soy sauce, low sodium)
-
1 tsp sesame oil (toasted is best for flavor)
-
1 tsp low-carb sweetener (or honey), optional
-
Pinch of chili flakes (optional, for spice)
-
2 tbsp chopped fresh green onions (scallions, optional, for garnish)
-
1 tsp toasted sesame seeds (optional, for garnish)
Instructions
-
Step 1
First things first, let\ -
Step 2
Take your smoked beef sausage and slice it into uniform 1/4-inch thick rounds or half-moons. Consistency in size is key here for even cooking. If you’re using a particularly thick sausage, feel free to halve the rounds to create half-moon shapes, which can be easier to manage and distribute throughout the dish. Set these aside in a bowl. -
Step 3
Peel and thinly slice your medium yellow onion. For the garlic, peel and mince those two cloves. Keep the minced garlic separate from the sliced onion, as they will be added to the pan at different times during our cooking process to prevent burning. -
Step 4
Remove any wilted or damaged outer leaves from your head of green cabbage. Quarter the cabbage, then carefully cut out the tough core from each quarter. Once cored, thinly slice or shred the cabbage quarters. Aim for strips about 1/4 to 1/2 inch wide. Don’t worry if it looks like a mountain of cabbage; it cooks down significantly. Place the shredded cabbage in a large bowl. -
Step 5
If using, take your red bell pepper, core it, remove the seeds and any white pith, then thinly slice it into strips. For the carrot, peel it first. You can either julienne it (cut into thin matchsticks) for an elegant look and quick cooking, or simply slice it thinly into rounds if that’s easier for you. The goal is for them to be relatively thin so they cook to a tender-crisp texture quickly. Keep these prepared vegetables separate from the cabbage for now. -
Step 6
In a medium bowl, combine the tamari (or soy sauce), sesame oil, low-carb sweetener (if using), and chili flakes (if using). Whisk these ingredients together until well combined. Set this sauce aside. Having this ready ensures a smooth, quick finish to your Sausage And Cabbage Stir Fry. -
Step 7
Place your largest wok or a heavy-bottomed skillet over medium-high heat. Let it get nice and hot for about 1-2 minutes. Add 2 tablespoons of avocado oil to the hot pan. Once the oil shimmers, carefully add your sliced smoked beef sausage in a single layer. You might need to do this in two batches if your pan isn’t large enough to avoid overcrowding. Let the sausage cook undisturbed for 3-4 minutes until it develops a beautiful golden-brown crust. Then, stir and cook for another 3-5 minutes, or until all sides are nicely browned and slightly crispy. -
Step 8
Once browned, use a slotted spoon to transfer the cooked sausage to a clean plate, leaving any rendered fat in the pan. We’re going to use that flavorful fat to cook our vegetables. If there’s an excessive amount of fat, you can carefully drain some off, leaving just enough to coat the bottom of the pan. If your sausage was lean and left very little fat, add another teaspoon of cooking oil to the pan. -
Step 9
Add the sliced onions to the hot pan with the sausage fat (or added oil). Stir-fry for about 3-4 minutes, or until they start to soften and become translucent. Keep the heat at medium-high. We want a slight char and sweetness to develop. -
Step 10
If using, next, add your julienned carrot and sliced red bell pepper to the pan. Continue to stir-fry for another 3-5 minutes. The goal here is for them to become tender-crisp – still retaining a slight bite, but no longer raw. The colors should be vibrant and inviting. -
Step 11
Push the vegetables to one side of the pan, creating a small space in the center. Add the minced garlic to this hot spot. Stir-fry for about 30 seconds, just until fragrant. Be careful not to burn it, as burned garlic can turn bitter. Once aromatic, toss it with the other vegetables to combine thoroughly. The kitchen should be smelling absolutely incredible right now! -
Step 12
Now it’s time for the star vegetable of our Sausage And Cabbage Stir Fry! Add about half of your shredded cabbage to the pan. It will look like a lot, but don’t worry, it will quickly wilt down. Stir-fry for 2-3 minutes, tossing frequently, until it starts to soften. Then, add the remaining cabbage and continue to stir-fry for another 3-5 minutes, or until all the cabbage has wilted and reached your desired tenderness. Some people like their cabbage with more crunch, while others prefer it softer; adjust cooking time accordingly. Aim for tender but with a slight snap. -
Step 13
Add the cooked, browned sausage back into the pan with the vegetables. Toss everything together gently to combine. Ensure the sausage pieces are evenly distributed amongst the colorful vegetables. Slowly pour in the prepared stir-fry sauce mixture. Continue to stir gently, ensuring the sauce coats all the ingredients beautifully. Since this sauce does not contain a thickener, it will remain thin but will flavor the dish wonderfully. -
Step 14
This is a crucial step! Taste the Sausage And Cabbage Stir Fry. Does it need more tamari (or soy sauce)? A touch more sweetness from the low-carb sweetener? Perhaps a little extra kick from chili flakes? Adjust the seasonings to your personal preference. Remember, everyone’s palate is a little different, and store-bought ingredients can vary in saltiness. -
Step 15
Transfer your glorious Sausage And Cabbage Stir Fry to serving plates or a large platter. If desired, sprinkle with freshly chopped green onions and a dusting of toasted sesame seeds for an extra burst of freshness and a nutty aroma. Serve this amazing Sausage And Cabbage Stir Fry hot, either on its own for a hearty meal or alongside steamed rice or cauliflower rice for a more complete dish. The combination of savory beef sausage, tender-crisp cabbage, and a flavorful stir-fry sauce makes this a truly satisfying and incredibly delicious meal. Enjoy the fruits of your labor!
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
