Sausage and Cabbage Stir Fry

I grew up on skillet meals, and this Sausage and Cabbage Stir Fry is one of those recipes that shows up when the week gets busy and the fridge needs rescuing. It’s a one-pan dinner built around browned sausage, crisp-tender cabbage, and a quick savory sauce — fast, satisfying, and easy to scale for a crowd. I often make a big batch and serve leftovers the next day; if you want a creamy side, I like pairing it with a chilled dollop from my list of best cottage cheese brands when guests linger after dinner.

Why you’ll love this dish

This stir fry is a weekday hero. The sausage adds rich, savory fat and immediate flavor; the cabbage soaks up those juices and stays pleasantly crisp when cooked properly. It’s budget-friendly and flexible — swap sausage styles or toss in whatever veg you have on hand. Kids usually love the mild sweetness of the sautéed cabbage and peppers, while adults appreciate the umami from soy sauce. It’s also a great make-ahead meal: quick to reheat but robust enough to stand up to leftovers.

“Perfect for nights when you want something hearty without a lot of fuss — fast, flavorful, and forgiving.” — a regular in my dinner rotation

How this recipe comes together

Start by prepping everything: slice the sausage, shred the cabbage, and cut the peppers and onion so they cook evenly. Heat a large skillet or wok until hot, then brown the sausage so you get nice caramelized edges — that fat flavors the whole dish. Sauté the aromatics briefly, then toss in the cabbage and peppers and stir-fry until they are tender but still have a bite. Finish with soy sauce, a quick toss to coat, and serve straight from the pan. Total active time is usually 20–25 minutes.

What you’ll need

• Sausage (Italian, smoked kielbasa, or your favorite link) — sliced into 1/4–1/2-inch rounds
• Cabbage (green or red) — thinly sliced (about 6–8 cups packed)
• Bell peppers (any color) — thinly sliced (1–2 peppers)
• Onion (yellow or white) — sliced (1 medium)
• Garlic — minced (1–2 cloves)
• Soy sauce — 1–2 tablespoons (use tamari for a gluten-free option)
• Olive oil (or a neutral oil like vegetable or canola) — 1 tablespoon for cooking
• Salt and freshly ground black pepper, to taste
• Optional vegetables: shredded carrots, broccoli florets, or snap peas (add for color and texture)

Notes: If your sausage is very salty, reduce the soy sauce. For a lower-sodium version, rinse and pat dry pre-cooked sausages and choose low-sodium soy sauce.

Step-by-step instructions

1. Slice the sausage into 1/4–1/2-inch rounds. Cut the onion and bell peppers into thin strips. Shred or thinly slice the cabbage. Mince the garlic.
2. Heat a large skillet or wok over medium heat and add a tablespoon of olive oil. Let the pan get hot but not smoking.
3. Add the sliced sausage. Cook, stirring occasionally, until the edges are browned and the fat renders, about 4–5 minutes.
4. Push the sausage to one side of the pan (or remove briefly). Add the onion and garlic to the pan and sauté until the onion becomes translucent, about 2–3 minutes.
5. Add the cabbage and bell peppers. Stir-fry, tossing frequently, until the vegetables are tender-crisp, about 5–7 minutes. Avoid overcrowding so the vegetables maintain texture.
6. Pour in the soy sauce, stir to combine, and season with salt and pepper to taste. Cook for an additional 1–2 minutes to marry the flavors.
7. Serve hot straight from the pan, with rice or noodles if desired.

Best ways to enjoy it

Serve the stir fry over steamed rice, egg noodles, or cauliflower rice for a low-carb option. A fried egg on top adds richness and makes it extra comforting. For a bright contrast, garnish with thinly sliced green onions, toasted sesame seeds, or a squeeze of lime. If you want a cool, creamy side after the meal, try a light dessert or snack idea like the cottage cheese and Jello recipes I test when I need something retro and refreshing.

Storage and reheating tips

Cool leftovers to room temperature within two hours and refrigerate in an airtight container. Store for up to 3–4 days. Reheat gently in a skillet over medium heat with a splash of water or oil to revive the vegetables; microwaving works too but can make cabbage softer. To freeze: portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. For food safety, reheat to an internal temperature of 165°F (74°C).

Pro chef tips

• Use high heat and a roomy pan so ingredients sear instead of steam.
• Slice sausage on the bias for larger surface area and prettier rounds.
• If you like more caramelization, remove the browned sausage after step 3, sauté the veggies until they start to color, then return the sausage to finish.
• Add sturdy veggies first (like broccoli) and quick-cooking ones (like snap peas) near the end.
• Make it a one-skillet weeknight win by prepping all vegetables earlier and cooking straight through.

Creative twists

• Vegetarian: swap sausage for smoky tempeh or firm tofu marinated in soy sauce and smoked paprika.
• Spice it up: add red pepper flakes, sriracha, or a drizzle of chili oil.
• Tangy twist: stir in a tablespoon of apple cider vinegar or a spoonful of Dijon mustard at the end for brightness.
• Eastern flavors: finish with a splash of sesame oil and a sprinkle of toasted sesame seeds.
• Add kraut and a little brown mustard for a German-inspired skillet.

Common questions

Q: How long does this take to make?
A: Active prep and cook time is roughly 20–30 minutes, depending on how fast you slice vegetables.

Q: Can I use pre-cooked sausage?
A: Yes — pre-cooked links will brown quickly; just be careful not to overcook them. Remove and add back if you want more veg caramelization.

Q: Is there a vegetarian version?
A: Definitely. Use firm tofu, tempeh, or a plant-based sausage. Press extra-moist tofu first and pan-fry until golden.

Q: Can I freeze the finished dish?
A: Yes — freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat in a skillet for best texture.

Q: Will the cabbage get soggy?
A: Not if you use high heat and avoid overcooking. Aim for tender-crisp — that keeps texture and flavor.

Q: What are good side dishes?
A: Simple steamed rice, buttered noodles, or a crisp green salad. For a light finish, try recipes like those in my cottage cheese and Jello collection.

Conclusion

Give this Sausage and Cabbage Stir Fry a try the next time you want a fast, flavorful one-pan meal that pleases the whole family. For another take on sausage stir-fry inspiration, see this detailed Sausage Stir Fry recipe on Chocolate with Grace.

Sausage and Cabbage Stir Fry

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• Author: amir_hassan
• Total Time: 25 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

A quick one-pan meal featuring browned sausage, crisp-tender cabbage, and a savory sauce that’s perfect for busy weeknights.

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Ingredients

• Sausage (Italian, smoked kielbasa, or your favorite link) — sliced into 1/4–1/2-inch rounds
• Cabbage (green or red) — thinly sliced (about 6–8 cups packed)
• Bell peppers (any color) — thinly sliced (1–2 peppers)
• Onion (yellow or white) — sliced (1 medium)
• Garlic — minced (1–2 cloves)
• Soy sauce — 1–2 tablespoons (use tamari for a gluten-free option)
• Olive oil (or a neutral oil like vegetable or canola) — 1 tablespoon for cooking
• Salt and freshly ground black pepper, to taste
• Optional vegetables: shredded carrots, broccoli florets, or snap peas

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Instructions

1. Slice the sausage into 1/4–1/2-inch rounds. Cut the onion and bell peppers into thin strips. Shred or thinly slice the cabbage. Mince the garlic.
2. Heat a large skillet or wok over medium heat and add a tablespoon of olive oil. Let the pan get hot but not smoking.
3. Add the sliced sausage. Cook, stirring occasionally, until the edges are browned and the fat renders, about 4–5 minutes.
4. Push the sausage to one side of the pan (or remove briefly). Add the onion and garlic to the pan and sauté until the onion becomes translucent, about 2–3 minutes.
5. Add the cabbage and bell peppers. Stir-fry, tossing frequently, until the vegetables are tender-crisp, about 5–7 minutes.
6. Pour in the soy sauce, stir to combine, and season with salt and pepper to taste. Cook for an additional 1–2 minutes to marry the flavors.
7. Serve hot straight from the pan, with rice or noodles if desired.

Notes

If your sausage is very salty, reduce the soy sauce. For a lower-sodium version, rinse and pat dry pre-cooked sausages and choose low-sodium soy sauce.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: American