This quick sausage and cabbage stir fry is a simple, satisfying weeknight dinner. Savory sausage browns and crisps at the edges while the cabbage softens and picks up a salty-sweet hint from soy sauce. You’ll get warm, garlicky aroma and a mix of tender and slightly crunchy textures in about 30 minutes.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 415 kcal
- Protein: 17 g
- Carbohydrates: 13 g
- Fat: 32 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 700–800 mg
Note: Nutrition values are estimates based on the listed ingredients and a 4-serving yield. Values can change with different sausages or lower-sodium soy sauce.
Why Make This Sausage and Cabbage Stir Fry
This dish cooks fast and uses simple, inexpensive ingredients. It gives bold, savory flavor with little fuss. The cabbage softens but keeps a pleasant bite. Sausage adds richness, seasoning, and a caramelized crust that contrasts the mild cabbage. It’s perfect for busy nights, fridge-cleanout meals, or when you want comfort food without long prep.
How to Make Sausage and Cabbage Stir Fry
You’ll brown the sausage, soften aromatics, then toss in cabbage and soy sauce. The dish cooks on one skillet, so cleanup is easy. Keep the heat medium to get nice browning without burning the garlic. Stir occasionally so the cabbage cooks evenly and soaks up flavor.
Ingredients:
- 1 lb sausage (Italian or any preferred type)
- 1 small head of cabbage, chopped
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions:
Step 1: Preparation
Slice the sausage if using links, or crumble it if using bulk sausage. Chop the cabbage into bite-size pieces. Slice the onion and mince the garlic. Measure out the soy sauce and olive oil. Have a large skillet ready.
Step 2: Mixing
Warm the skillet and add the olive oil. Add the sausage pieces and spread them out so each piece touches the pan. Season lightly with pepper. No need to add salt yet—the sausage and soy sauce will provide salt.
Step 3: Cooking
Cook the sausage over medium heat until browned and cooked through, about 6–8 minutes. Push the sausage to one side, add the sliced onion and minced garlic, and sauté until the onion is translucent and the garlic is fragrant, about 2–3 minutes. Stir in the chopped cabbage and the soy sauce. Stir to combine and let the cabbage cook down, stirring occasionally, until it is tender but not mushy, about 10–15 minutes total.
Step 4: Finishing
Taste and adjust seasoning with salt and pepper if needed. If you like a little tang, add a splash of rice vinegar or lemon juice now. Serve hot, spooning sausage and cabbage onto plates. Garnish with chopped green onion or a sprinkle of red pepper flakes if desired.
How to Serve Sausage and Cabbage Stir Fry
Serve it straight from the skillet for a rustic meal. It pairs well with:
- Steamed rice or cauliflower rice for a complete plate.
- Egg noodles tossed with a little butter.
- A slice of crusty bread to soak up pan juices.
Top with chopped parsley, green onions, or a dollop of mustard for extra brightness. For a picnic or potluck, serve warm in a shallow dish with tongs.
How to Store Sausage and Cabbage Stir Fry
- Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Place in a freezer-safe container for up to 2 months. Texture may soften after freezing.
- Reheat: Warm gently in a skillet over medium-low heat until heated through, adding a splash of water or broth if it feels dry. You can also reheat in the microwave in 30–45 second bursts, stirring between intervals.
Expert Tips for Perfect Sausage and Cabbage Stir Fry
- Use a hot pan to get good browning on the sausage. Browning adds flavor.
- Don’t overcrowd the pan. If the sausage steams instead of browns, cook in batches.
- Cut cabbage into even pieces so it cooks uniformly.
- If you prefer crisp-tender cabbage, reduce the final cook time to 6–8 minutes. For softer cabbage, cook longer.
- Swap regular soy sauce for low-sodium to lower the salt. Taste before adding salt at the end.
- Add a little acid (vinegar or lemon) at the end to brighten the dish and cut richness.
Delicious Variations
- Spicy: Add 1/2 teaspoon red pepper flakes or a sliced jalapeño when cooking the onion.
- Sweet & Savory: Add 1 grated apple or 1/2 cup sliced apples with the cabbage for a sweet contrast.
- Lighter protein: Use turkey or chicken sausage to reduce fat.
- Vegetarian: Replace sausage with firm crumbled tofu or tempeh and add a teaspoon of smoked paprika for a smoky note.
- Asian twist: Swap soy sauce for tamari and add 1 tablespoon sesame oil and a sprinkle of toasted sesame seeds at the end.
- Add veg: Stir in sliced bell peppers, carrots, or mushrooms for more color and nutrition.
Frequently Asked Questions
Q: Can I use pre-cooked or smoked sausage?
A: Yes. If using pre-cooked or smoked sausage, slice and add it later in step 3 just to heat and brown slightly. Reduce total cooking time so the cabbage doesn’t overcook.
Q: How do I know when the cabbage is done?
A: Done cabbage will be tender but still slightly crisp at the center. Taste a piece; it should be soft enough to bite easily but not mushy. Cook 10–15 minutes depending on chunk size and your texture preference.
Q: Can I make this low-sodium?
A: Yes. Use low-sodium soy sauce, choose a low-sodium or fresh sausage, and skip added salt. You can boost flavor with herbs, vinegar, or citrus instead of salt.
Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, then freeze in an airtight container for up to 2 months. Reheat gently to avoid overcooking the cabbage. Texture may be softer after freezing.
Q: What can I serve with this for a balanced meal?
A: Pair with steamed brown rice or quinoa for whole grains, or serve alongside a green salad for freshness. Add a simple side of roasted potatoes if you want extra comfort.
Q: Can I use a different oil?
A: Yes. Use vegetable oil, avocado oil, or a neutral oil with a high smoke point. For extra flavor, finish with a drizzle of sesame oil but don’t cook with large amounts of it.
Q: How do I prevent the cabbage from becoming bitter?
A: Cook over medium heat and avoid burning the garlic or onions. Remove any outer leaves that are wilted or discolored before chopping. A short splash of vinegar at the end balances any slight bitterness.
Conclusion
This sausage and cabbage stir fry is fast, flavorful, and forgiving. It offers savory browned sausage, soft-sweet cabbage, and a touch of garlicky aroma that makes weeknights feel special. If you want another similar idea or extra inspiration for sausage stir fry recipes, check this helpful guide: Sausage Stir Fry – Chocolate with Grace. Give this recipe a try — it’s easy to adapt and a great one-skillet meal.
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Sausage and Cabbage Stir Fry
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and satisfying weeknight dinner with savory sausage and tender cabbage, enhanced by a delicious garlicky flavor.
Ingredients
- 1 lb sausage (Italian or preferred type)
- 1 small head of cabbage, chopped
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Slice the sausage if using links, or crumble it if using bulk sausage. Chop the cabbage into bite-size pieces. Slice the onion and mince the garlic. Measure out the soy sauce and olive oil. Have a large skillet ready.
- Warm the skillet and add the olive oil. Add the sausage pieces and season lightly with pepper.
- Cook the sausage over medium heat until browned and cooked through, about 6–8 minutes. Push the sausage to one side, add the sliced onion and minced garlic, and sauté for 2–3 minutes until the onion is translucent.
- Stir in the chopped cabbage and the soy sauce. Cook, stirring occasionally, until the cabbage is tender but not mushy, about 10–15 minutes.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnishing with green onion or red pepper flakes if desired.
Notes
Serve with steamed rice or egg noodles for a complete meal. Can be stored in the refrigerator for 3–4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 4g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 60mg
