Easy Sausage and Cabbage Stir Fry
Let Me Tell You About This Stir Fry (And Why My Kids Call It ‘That Thing’)
So, you know how some nights you just stare blankly into the fridge and wonder if it’s possible to cobble together something edible again? That’s how this stir fry came about. I was hungry, tired, and honestly, I think I’d had cereal for dinner the night before (no shame, honestly). But there was half a cabbage, some sausage links, and a bell pepper giving me a look. I tossed ’em in a pan—bam. My kids started calling it “That Thing You Make On Wednesdays,” which, hey, could be worse. And the best part? Almost no dishes to wash. Anyway, let’s get into it before I get sidetracked talking about my tragic attempts at sourdough last spring…
Why You’ll Love This (Or At Least, Why I Do)
I make this when I want a hot meal but absolutely can’t deal with complicated steps. My family actually goes a bit mad for it—my youngest picks out the sausage first and leaves the cabbage (eh, can’t win ’em all). Also, it’s forgiving. I once burnt the onions a bit and everyone still ate it, so there’s that. If you’ve ever wondered what to do with that sad quarter of cabbage in the back of your fridge, well, here you go. Sometimes I use turkey sausage if I’m pretending to be healthy; sometimes spicy Italian if I’m feeling bold.
What You’ll Need (But Honestly, Improvise)
- 1 pound (about 450g) sausage links (smoked, chicken, or classic pork—my uncle swears by kielbasa, and actually, I find it works better if you use something with a bit of a snap)
- Half a medium head of green cabbage, chopped (or red, which turns everything pinkish—your call)
- 1 large onion, sliced (I sometimes use two if they’re small or if I just need to get rid of onions)
- 1 bell pepper, any color (doesn’t matter, but red is sweet and sort of pretty)
- 2-3 garlic cloves, minced (or a heaping spoonful of jarred garlic when I’m lazy)
- 2 tablespoons soy sauce (or tamari if you’re fancy, or coconut aminos—my friend swears it doesn’t taste different, but, well…)
- 1 tablespoon olive oil or butter (or just use whatever’s handy; bacon grease makes this ridiculously good, but that’s a secret)
- Salt, pepper, and a pinch of red pepper flakes (optional, but I like a little heat)
How To Throw It Together (Step-By-Step, But Not Too Fussy)
- Slice your sausage into rounds (about a coin thick; don’t overthink it). Heat a big ol’ skillet over medium heat, toss in the oil, and brown the sausage. Get a bit of color but don’t worry about perfection—this is where I usually sneak a taste. Remove the sausage and set it aside—stealing a couple of pieces is basically a chef’s tax.
- Add onions and bell pepper to the same pan. If it looks dry, splash in a bit more oil. Cook until they start to soften, maybe 4-5 minutes. (Don’t worry if the onions are getting messy. Trust the process.)
- Stir in the garlic. Give it a minute—if you add it too soon, it burns, and nobody likes burnt garlic.
- Dump in your cabbage. It’ll look like way too much, but it shrinks! Stir it all around, add a splash of water if things seem sticky, and let it get a bit tender—5 minutes-ish. At this stage, it always looks slightly weird and unappetizing, but just keep going.
- Return the sausage to the pan. Add the soy sauce, red pepper flakes, and a generous grind of pepper. Stir-fry everything for another 3-4 minutes until it smells like something you’d happily eat.
- Taste and adjust: More soy sauce? A sprinkle of salt? This is the time. Sometimes I even splash in a bit of vinegar if it feels too heavy.
- Serve it up hot, or honestly, straight out of the pan if you’re that hungry. No judgement.
Some Notes From My Own Kitchen Fails
- The cabbage will look like it’s too much. It isn’t. It shrinks, trust me—I freak out every time and it always works out.
- I once used pre-shredded bagged cabbage; it was fine, but got mushy fast. So if you do use it, watch the pan like a hawk.
- If you want it saucier, add a splash of chicken broth or just a bit more soy sauce. Otherwise, it’s more of a dry stir fry (which I actually prefer).
Variations I’ve Tried Or (Regretted) Attempting
- Spicy: Add sriracha or a spoonful of chili crisp at the end. Makes it sing.
- Vegetarian: Swap the sausage for tofu. Once, I tried seitan, and honestly, it was a bit rubbery for my taste.
- With noodles: I tossed in some cooked egg noodles once—kids loved it, but it soaks up the sauce fast. Go heavy on the sauce if you try this.
- Cheese: Don’t do it. I grated cheddar over it on a dare. Let’s just say, never again.
What If I Don’t Have a Wok?
I know every cookbook says “must use a wok.” Me? I just use my biggest skillet. No wok? Use whatever wide pan you’ve got, even a Dutch oven in a pinch. (Heck, I once used a roasting pan on the stove and it worked, sort of.)
How to Store (If There’s Any Leftover)
Technically, this keeps in an airtight container in the fridge for up to 3 days. But honestly, in my house it never lasts more than a day. I think it actually tastes better the next day—if you can keep your hands off it that long. Reheat gently on the stove or just microwave it (covered, or it’ll splatter everywhere… ask me how I know).
How I Like To Serve It
I love this over plain white rice, but my partner always dumps it into a big bowl and adds a fried egg on top. Sometimes we have it with a hunk of crusty bread on the side (which, weirdly, just works). And if you want a fresh crunch, try some sliced green onions or a drizzle of chili oil. Oh, and a side of pickles? You might just thank me.
Pro Tips (Aka What Not To Do, Because I Did)
- Don’t rush browning the sausage. I tried once—everything tasted sort of gray. Not good.
- Let the cabbage wilt down before you add the sausage back. I jumped the gun and the pan was too crowded. Cabbage everywhere.
- If you add the garlic too early, it will burn. Trust me on this—burnt garlic is not a flavor enhancer.
Some Questions People Actually Asked Me
- Can I use red cabbage? Yep, but it turns a funky pink. Tastes fine though.
- How spicy is it? Not at all, unless you add the chili flakes or sriracha. My kids are spice-wimps, so I usually put the heat on the table.
- Can I freeze leftovers? I’ve never tried, actually—ours is always gone. But in theory, sure, though the cabbage might go a bit limp. If you try it, let me know?
- Is this gluten free? If you use gluten free sausage and tamari, then yes, but check your ingredient labels. (Here’s a handy guide I like: Gluten-Free Living.)
- Any side dishes you recommend? Sometimes I just throw together a quick cucumber salad. If you want inspiration, check out Serious Eats cucumber salad ideas—so many good ones.
So that’s my Easy Sausage and Cabbage Stir Fry. Not fancy, but solid, and you’ll probably make it more than once. And if you make it your own, or have an epic fail (I’ve been there), drop me a line—I love a good kitchen story.
Ingredients
- 12 oz smoked sausage, sliced
- 1 small head green cabbage, cored and sliced
- 1 medium onion, thinly sliced
- 2 medium carrots, julienned
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- Salt to taste
Instructions
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1Heat olive oil in a large skillet or wok over medium-high heat.
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2Add sliced sausage and cook for 3-4 minutes until browned. Remove sausage and set aside.
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3In the same skillet, add onion and carrots. Stir fry for 2-3 minutes until slightly softened.
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4Add garlic and sliced cabbage. Stir fry for 5-6 minutes until cabbage is tender but still crisp.
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5Return sausage to the skillet. Add soy sauce, black pepper, and salt to taste. Stir well and cook for another 2 minutes until heated through.
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6Serve hot, garnished with fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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