Sausage and Cabbage Stir Fry — Easy Weeknight Comfort

introduction

Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. One of those homey meals is Sausage and Cabbage Stir Fry, a quick skillet dinner that feels both comforting and bright.

People search for Sausage and Cabbage Stir Fry because they want a fast, affordable, and tasty weeknight meal. In this article, you will learn what this dish is, why it works, and how to make restaurant-style results at home. If you like simple stir fries, check out this easy sausage and egg McMuffins recipe for more sausage ideas.

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Sausage and Cabbage Stir Fry

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• Author: issam-blogger
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

Sausage and Cabbage Stir Fry makes a quick, flavorful dinner with simple ingredients in about 20 minutes.

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Ingredients

• 1 lb sausage (Italian or smoked)
• 4 cups green cabbage, chopped
• 1 cup bell peppers, sliced (mixed colors)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tsp red pepper flakes (optional)

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Instructions

1. Slice the sausage into bite-sized pieces. Chop the cabbage into thin strips and dice the bell peppers and onion.
2. In a large skillet over medium-high heat, add sesame oil. Once hot, add the sausage and cook until browned (about 5 minutes).
3. Add onions and garlic; sauté for 2 minutes until fragrant. Incorporate cabbage and bell peppers; stir-fry until vegetables are tender yet crisp.
4. Pour in soy sauce and red pepper flakes; mix well and cook for an additional 5 minutes.
5. Taste and adjust seasoning if necessary before serving.

Notes

Use high heat and a roomy pan for better browning. If you want more sauce, mix 1 tablespoon cornstarch with 3 tablespoons water and add it with the soy sauce to thicken slightly.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir Fry
• Cuisine: Asian

why make this recipe

Sausage and Cabbage Stir Fry gives you bold flavor with little fuss. The sausage lends savory fat and spice. The cabbage adds crunch, sweetness, and fiber. This dish comes together in about 20 minutes. You can use pantry staples and one pan.

Many people choose it to save time and money. Others want a low-carb swap for rice-heavy meals. If you worry about bland stir fry, this recipe solves that with garlic, soy, and a touch of sesame oil. For a different protein but the same quick method, compare how beef behaves in an easy beef stir fry. You can also scale this recipe up for meal prep or scale it down for two. The simple technique makes it easy to adapt.

how to make Sausage and Cabbage Stir Fry

Start by preparing everything. Slice the sausage into bite-sized pieces. Thinly shred the cabbage to help it wilt fast. Have your garlic minced and your soy sauce measured. Heat a large skillet over medium-high heat. Add sesame oil and swirl so it coats the pan. Add the sausage in a single layer so it browns properly. Brown the sausage for about five minutes. Browning creates color and deep flavor for your Sausage and Cabbage Stir Fry.

When the sausage is nicely browned, push it to the side and add onions and garlic. Sauté for two minutes. The onions will soften and the garlic will release fragrance. Mix in the cabbage and bell peppers next. Keep the heat high enough to sear the vegetables but not so high that they burn. Stir often to prevent sticking. You want tender-crisp texture for the cabbage. Overcooking makes it limp and soggy, which robs the Sausage and Cabbage Stir Fry of its appealing contrast.

Once the vegetables soften but still hold a bite, pour in the low-sodium soy sauce and add red pepper flakes if you like heat. Toss everything to coat. Let the mixture cook another five minutes until the cabbage reduces and the flavors marry. Taste and adjust with a pinch of salt or an extra splash of soy sauce. Remove from heat and serve right away. The key steps are proper browning, fast high-heat stir-frying, and finishing with sauce so the vegetables stay bright. Avoid crowding the pan; overcrowding steams the sausage and cabbage and prevents that desirable caramelization.

Ingredients

• 1 lb sausage (Italian or smoked)
• 4 cups green cabbage, chopped
• 1 cup bell peppers, sliced (mixed colors)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tsp red pepper flakes (optional)

Each ingredient plays a clear role. Sausage brings fat, salt, and spice. Cabbage gives bulk, crunch, and mild sweetness. Bell peppers add color and a fresh snap. Onions and garlic build the flavor base. Soy sauce ties the dish together with umami. Sesame oil adds a toasty finish. Use good-quality sausage for the best results; smoked sausage gives more depth, while Italian sausage adds herb notes. Swap turkey or chicken sausage for a leaner option. You can use Napa cabbage for a softer texture or red cabbage for color. If you prefer gluten-free, use tamari instead of soy sauce.

Directions

1. Slice the sausage into bite-sized pieces. Chop the cabbage into thin strips and dice the bell peppers and onion.
2. In a large skillet over medium-high heat, add sesame oil. Once hot, add the sausage and cook until browned (about 5 minutes).
3. Add onions and garlic; sauté for 2 minutes until fragrant. Incorporate cabbage and bell peppers; stir-fry until vegetables are tender yet crisp.
4. Pour in soy sauce and red pepper flakes; mix well and cook for an additional 5 minutes.
5. Taste and adjust seasoning if necessary before serving.

For best results, use a roomy skillet so ingredients sear instead of steam. Keep the heat steady and don’t rush the browning step. Stir often but let ingredients sit briefly so they color. If the pan looks dry, add a teaspoon of neutral oil. If you want more sauce, mix 1 tablespoon cornstarch with 3 tablespoons water and add it with the soy sauce to thicken slightly. These small touches help your Sausage and Cabbage Stir Fry reach peak texture and flavor.

how to serve Sausage and Cabbage Stir Fry

Serve this stir fry hot from the pan. It pairs well with steamed rice, cauliflower rice, or buttered noodles. For a lighter meal, serve over mixed greens or alongside roasted potatoes. Add a drizzle of sriracha or a sprinkle of toasted sesame seeds for garnish. The dish balances savory, slightly sweet, and mildly spicy notes. The sausage offers richness. The cabbage keeps the bite fresh and crisp. For a diverse spread at dinner, include a simple cucumber salad or roasted carrots. Try a complementary protein-focused stir fry like this mediterranean chicken stir fry on another night for variety.

how to store Sausage and Cabbage Stir Fry

Cool the Sausage and Cabbage Stir Fry to room temperature before storing. Place in an airtight container and refrigerate up to four days. Reheat in a skillet over medium heat to keep the cabbage crisp. Microwave reheating works but may soften the cabbage more. For longer storage, freeze in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating. If you plan to freeze, undercook the cabbage slightly so it holds up better after thawing. Always reheat to 165°F (74°C) for food safety.

tips to make Sausage and Cabbage Stir Fry

Use high heat and a roomy pan for better browning. Slice the sausage thick enough to stay juicy. Shred the cabbage thin so it cooks evenly and quickly. Add the soy sauce near the end to prevent the vegetables from getting limp. If your sausage is very salty, reduce the soy sauce. Toast the sesame oil briefly in the pan before adding other ingredients to unlock its aroma, but don’t burn it. For crispier results, finish with a quick high-heat toss in a hot clean pan for 30–60 seconds. These small steps elevate any home-cooked Sausage and Cabbage Stir Fry.

variation (if any)

• Spicy Asian: Add 1 tbsp gochujang or 2 tsp chili-garlic sauce with the soy sauce for a bolder kick.
• Sweet and Sour: Stir in 2 tbsp rice vinegar and 1 tbsp honey with the soy sauce. Add pineapple chunks if you like.
• Low-Carb: Replace bell peppers with zucchini and serve over cauliflower rice.
• Smoky and Savory: Use smoked kielbasa and add a splash of apple cider vinegar to brighten the flavors.
• Vegetarian Swap: Replace sausage with firm tofu or tempeh; marinate in soy sauce and pan-fry until crisp.
  Each variation keeps the core method but alters seasoning and texture to suit different tastes. You can make these swaps without changing the overall timing for the Sausage and Cabbage Stir Fry.

FAQs

Conclusion

This Sausage and Cabbage Stir Fry is a fast, satisfying meal that fits weeknight cooking. For another version of sausage-focused stir fry, try Sausage Stir Fry – Chocolate with Grace for different seasoning ideas. If you want a skillet-style cabbage and sausage option with homey flavors, see Cabbage and Sausage Skillet – Barefeet in the Kitchen. For a pork-forward take on cabbage stir fry, explore Pork and Cabbage Stir Fry for alternative techniques.