Sausage and Cabbage Stir Fry Easy
This Sausage and Cabbage Stir Fry is a quick and satisfying meal perfect for busy weeknights. Tender sausage and crisp-tender cabbage are coated in a flavorful sauce, making it an easy and delicious dish.
Equipment
- Large Skillet or Wok
- Cutting board
- Knife
- Small bowl
- Measuring cups and spoons
- Stirring spoon or spatula
Ingredients
- 1 pound sausage Italian, kielbasa, or your favorite
- 1 medium head of cabbage, shredded about 6 cups
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced optional
- 2 tablespoons olive oil or vegetable oil
- ¼ cup chicken broth or water
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar or honey
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes optional
Instructions
- Slice the sausage into bite-sized pieces.
- Shred or chop the cabbage.
- Slice the onion and bell pepper (if using).
- Mince the garlic.
- Whisk together soy sauce, rice vinegar, sesame oil, brown sugar, ground ginger, and red pepper flakes (if using) in a small bowl.
- Heat the olive oil (or vegetable oil) in a large skillet or wok over medium-high heat.
- Add the sausage and cook until browned and cooked through (if using raw sausage) or heated through (if using pre-cooked sausage).
- Remove the sausage from the skillet and set aside.
- Add the onion and bell pepper (if using) to the skillet and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the shredded cabbage to the skillet and stir-fry until it starts to soften, about 5-7 minutes.
- Pour in the chicken broth (or water) and cover the skillet. Cook for another 3-5 minutes, or until the cabbage is tender-crisp.
- Return the cooked sausage to the skillet.
- Pour the sauce over the sausage and cabbage and stir to combine.
- Cook for another 2-3 minutes, or until the sauce has thickened slightly and everything is heated through.
- Serve immediately and enjoy!
Notes
For a spicier version, use chorizo and add some jalapeños. For a sweeter version, add some pineapple chunks. For a vegetarian version, substitute the sausage with tofu or tempeh. Taste the sauce and adjust the seasonings to your liking. Don't overcrowd the skillet; cook the sausage in batches if necessary to ensure it browns properly. Serve over rice or noodles, or cauliflower rice for a low-carb option. Leftovers are great for lunch the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.