Description
A quick one-pan meal featuring browned sausage, crisp-tender cabbage, and a savory sauce that’s perfect for busy weeknights.
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
Instructions
- 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.
- Heat a large skillet or wok over medium heat and add a tablespoon of olive oil. Let the pan get hot but not smoking.
- Add the sliced sausage. Cook, stirring occasionally, until the edges are browned and the fat renders, about 4–5 minutes.
- 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.
- Add the cabbage and bell peppers. Stir-fry, tossing frequently, until the vegetables are tender-crisp, about 5–7 minutes.
- 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.
- 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