Sausage and Cabbage Stir Fry (30-Minutes) is my go-to when the day gets crowded and dinner needs to happen fast. It’s hearty, budget friendly, and somehow tastes like a weekend meal even when it’s a Tuesday. I love that it uses one big skillet and a handful of simple ingredients. The cabbage gets tender but still a little crisp, the sausage brings smoky flavor, and the whole thing is done before you can unload the dishwasher. If you’re craving something cozy without babysitting the stove, this is it.
How to Make Easy Sausage and Cabbage Stir Fry
Ingredients
- 12 ounces smoked sausage or kielbasa, sliced into coins
- 1 small head green cabbage, cored and thinly sliced
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 carrot, thin matchsticks or shredded (optional)
- 1 bell pepper, thinly sliced (optional)
- 1 to 2 tablespoons neutral oil
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon Dijon or whole grain mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon brown sugar or honey (optional, balances flavors)
- Pinch of red pepper flakes
- Salt and black pepper to taste
- Fresh parsley or green onions for garnish
Step-by-step
Set a large skillet over medium high heat and drizzle in the oil. When it’s shimmering, add the sliced sausage in a single layer. Let it sizzle until the edges turn golden. Browning equals flavor.
Push the sausage to one side. Add the onion and cook until it softens and gets a little color, then stir in the garlic. You’ll smell that cozy, garlicky aroma in about 30 seconds.
Add the cabbage, carrot, and bell pepper. Toss well so the veggies meet the tasty browned bits in the pan. Cook, stirring often, until the cabbage softens but keeps a slight crunch. You want tender, not mushy.
Stir in soy sauce, mustard, a sprinkle of red pepper flakes, and the brown sugar if using. Let it bubble for a minute so everything gets glossy. Finish with apple cider vinegar for a bright pop.
Taste and adjust salt and pepper. A handful of chopped parsley or green onions on top makes it look and taste fresher. That’s it. Dinner is ready.
Little pro tips that make a big difference
Use a wide skillet so the cabbage can sear, not steam. Slice the sausage thin for more browned edges. Keep the heat fairly high and stir every minute or so. If the pan looks dry, splash in a teaspoon of water to help the cabbage soften without extra oil.
If skillet dinners are your thing, you might also enjoy my easy one-pot chicken sausage and rice for a set-and-forget style meal.
For nights when time is tight, this Sausage and Cabbage Stir Fry (30-Minutes) has your back and your appetite.
Tips for Customizing Your Stir Fry
Make this recipe fit your mood and what you’ve got in the fridge. There’s a lot of freedom here, which is exactly why I keep it in regular rotation.
Choose your sausage: Chicken or turkey sausage for lighter fare, kielbasa for smoky richness, Italian sausage for a hint of spice. If your sausage has casing, keep the slices thicker so they hold shape.
Change up the veggies: Add shredded Brussels sprouts, thin broccoli stems, snap peas, or zucchini. Just keep cuts small so they cook at about the same speed as the cabbage.
Make it spicier: A pinch of cayenne or a drizzle of your favorite hot sauce turns it into a punchy weeknight hit. For smoky heat, use smoked paprika.
Keep it gluten free: Swap soy sauce for coconut aminos or a certified gluten free tamari. Easy fix, same great flavor.
Low carb option: Serve it as-is with a fried egg on top. It eats like a complete meal without starch.
Want a quick side that adds umami? Toss in a pan of air fryer mushrooms while this finishes. They pair perfectly with the sausage and cabbage combo.
“I made this after a long workday, and my family devoured it. Ten minutes to prep, twenty to cook, and it tasted like comfort food I usually save for weekends. Now it’s in our weekly rotation.”
However you customize it, your Sausage and Cabbage Stir Fry (30-Minutes) can lean spicy, sweet, or tangy with just a couple of pantry tweaks.
Why This Sausage and Cabbage Dish is a Healthy Choice
Cabbage is the quiet hero of the veggie drawer. It’s affordable, lasts a long time, and delivers fiber and vitamin C. Paired with protein from sausage, you get a satisfying skillet that doesn’t require a pile of butter or cream to feel complete.
If you want to keep it on the lighter side, pick chicken or turkey sausage and drain any extra fat after browning. Season smartly with mustard and vinegar to get big flavor without extra oil. This Sausage and Cabbage Stir Fry (30-Minutes) also happens to be naturally low in carbs, especially if you skip sweeteners and go easy on the soy sauce.
Watching sodium? Use a low sodium soy sauce or coconut aminos, and taste before adding salt. You can also bulk up the veggie ratio for more volume and fewer calories per serving. It’s a great choice for meal prep since the cabbage keeps texture better than many leafy greens.
Round out the plate with a simple veggie side like air fryer broccoli for extra crunch and color. Simple, fast, and nourishing.
How to Serve Easy Sausage and Cabbage Skillet
Favorite serving ideas
- Over fluffy white rice or brown rice for a classic bowl
- On buttery egg noodles with a spoon of mustard on the side
- Scooped into baked potatoes or sweet potatoes
- Paired with garlic bread or crusty rolls to soak up the juices
- With cauliflower rice for a lighter, low carb option
- Topped with a fried or poached egg for a diner-style plate
- Rolled into tortillas with a little cheese for a quick wrap
For a breakfast-for-dinner spin, serve it next to air fryer egg and cheese toast. The creamy, cheesy toast is a fun contrast to the savory skillet.
Hosting friends? Keep the skillet warm and set out Dijon, grainy mustard, and hot sauce so everyone can personalize their plate. It feels casual and cozy without extra work.
How to Store Leftovers
Store leftover Sausage and Cabbage Stir Fry (30-Minutes) in an airtight container in the fridge for up to 4 days. The flavors meld in the best way by day two, which makes this perfect for meal prep. Reheat in a skillet over medium heat with a splash of water to bring back moisture, or use the microwave in short bursts, stirring between rounds.
Freezing works too. Pack cooled stir fry in freezer-safe bags, press out the air, and freeze for up to 2 months. Thaw in the fridge overnight and rewarm gently so the cabbage doesn’t turn overly soft. If you like a little crisp on the edges, reheat in a hot skillet and let a few pieces caramelize again.
Food safety note: reheat until steaming hot throughout. If it smells off or looks watery and dull, trust your instincts and skip it.
Common Questions
Do I need a wok for this?
Nope. A wide skillet works perfectly. The key is space and heat so the cabbage can sear.
Can I use red cabbage?
Yes, but it takes a minute or two longer to soften and can tint everything purple. Tasty, just a little different visually.
How can I make it less salty?
Use low sodium soy sauce or coconut aminos, and add salt at the end only if needed. Vinegar and mustard boost flavor without salt.
What sausage type is best?
Smoked sausage or kielbasa is classic. For lighter results, pick chicken or turkey. For spice fans, try hot Italian.
Can I prep this ahead?
Yes. Slice sausage and veggies up to 2 days ahead and store separately. Dinner comes together in 15 minutes on cook night.
Ready to Cook This Tonight?
There’s a reason I keep coming back to this skillet. It’s fast, flexible, and full of flavor. A handful of ingredients, one pan, and you’ve got a weeknight hero that tastes like you planned ahead. If you want more ideas and ways to riff on it, check out this helpful take on Easy Sausage and Cabbage Stir Fry (30-Minutes) and a tasty twist with kielbasa here at Kielbasa Sausage and Cabbage Stir-Fry – Our Little Nook. Now grab a big skillet, crank up the heat, and make tonight’s dinner the easy kind you’ll still be proud of.
Sausage and Cabbage Stir Fry
Ingredients
Main Ingredients
- 12 ounces smoked sausage or kielbasa, sliced into coins Choose your preferred sausage type.
- 1 small head green cabbage, cored and thinly sliced Cabbage brings fiber and vitamin C.
- 1 medium onion, thinly sliced Adds sweetness and flavor.
- 2 cloves garlic, minced Enhances aroma and flavor.
- 1 medium carrot, thin matchsticks or shredded (optional) Optional for added sweetness.
- 1 medium bell pepper, thinly sliced (optional) Add color and sweetness.
Sauces and Seasonings
- 1-2 tablespoons neutral oil For cooking the sausage and vegetables.
- 1 tablespoon soy sauce or coconut aminos For umami flavor.
- 1 teaspoon Dijon or whole grain mustard For a hint of tang.
- 1 teaspoon apple cider vinegar Adds brightness to the dish.
- 1 teaspoon brown sugar or honey (optional) Balances the flavors, optional.
- 1 pinch red pepper flakes For a touch of heat.
- to taste salt and black pepper Season to personal preference.
Garnish
- to taste fresh parsley or green onions For garnish.
Instructions
Cooking
- Set a large skillet over medium high heat and drizzle in the oil.
- When it’s shimmering, add the sliced sausage in a single layer and let it sizzle until the edges turn golden.
- Push the sausage to one side, add the onion, and cook until it softens and gets some color before stirring in the garlic.
- Add the cabbage, carrot, and bell pepper; toss well and cook, stirring often, until the cabbage softens but keeps a slight crunch.
- Stir in soy sauce, mustard, red pepper flakes, and brown sugar, letting it bubble for a minute to get everything glossy.
- Finish with apple cider vinegar, taste, and adjust salt and pepper as necessary.
- Serve hot, garnished with chopped parsley or green onions.
