Quick Sausage and Cabbage Stir Fry
This quick sausage and cabbage stir fry is a savory and satisfying meal that can be ready in under 30 minutes. Featuring tender sausage, slightly sweet cabbage, and simple seasonings, it's a perfect weeknight dinner option.
Equipment
- Large Skillet or Wok
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Spatula
- Lid for skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced kielbasa, andouille, or your favorite
- 1 medium onion, sliced
- 4 cloves garlic, minced
- ½ head of cabbage, shredded about 4 cups
- ½ cup chicken broth or vegetable broth
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil optional
- ½ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- Optional garnishes: chopped green onions
- Optional garnishes: sesame seeds
Instructions
- Prep Your Ingredients: Slice the sausage, onion, and shred the cabbage. Mince the garlic.
- Sauté the Sausage and Onions: Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced sausage and onion and cook, stirring occasionally, until the sausage is browned and the onions are softened – about 5-7 minutes.
- Add Garlic and Cabbage: Add the minced garlic and shredded cabbage to the skillet. Stir and cook until the cabbage starts to soften – about 3-5 minutes.
- Simmer in Broth and Seasonings: Pour in the chicken broth, soy sauce, and apple cider vinegar. If using sesame oil and red pepper flakes, add them now. Stir everything together and bring to a simmer. Reduce the heat to medium-low, cover the skillet, and let it cook for another 5-7 minutes, or until the cabbage is tender and the sauce has thickened slightly. Taste and season with salt and pepper to your liking.
- Serve and Enjoy: Remove from heat and serve immediately. Garnish with chopped green onions and sesame seeds, if desired. Serve over rice or noodles, if desired.
Notes
Any sausage can be used. Try kielbasa, andouille, or Italian sausage. Green cabbage is most common but red or savoy cabbage can be substituted. For spicier flavor, increase red pepper flakes or add hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.