Introduction

Remember those nights when dinner just needs to be easy? Like, throw-it-all-in-a-pan easy, but still bursting with flavor? This Sausage and Cabbage Stir Fry is exactly that kind of recipe. It’s one of those dishes that instantly makes your kitchen feel warm and inviting, and the best part? It’s on the table in under 30 minutes! Perfect for those busy weeknights when all you want is something delicious and comforting without a fuss.

Why You’ll Love This Recipe

Fast: Ready in about 30 minutes from start to finish!
Easy: Simple steps and common ingredients make this a breeze for anyone.
Giftable: While not a baked good, the delicious aroma and satisfying taste make it a joy to share as a meal.
Crowd-pleasing: The savory sausage and tender-crisp veggies are a hit with adults and kids alike.

Ingredients

Gather these goodies, and let’s get cooking!

200 g smoked sausage: Any of your favorites will work here – kielbasa, andouille, or even a good quality Italian sausage if you prefer!
1 medium onion (approx. 150g): Yellow or white onions are perfect for their sweet, savory base.
1 medium cabbage (approx. 400g): Green cabbage is classic, but feel free to try Napa cabbage for a slightly milder flavor.
1 medium carrot (approx. 100g): Adds a lovely sweetness and a pop of color.
1 medium bell pepper (approx. 150g): I love using red or yellow for their sweetness, but green works great too!
2 cloves garlic: The flavor powerhouse! Don’t skimp on this.
1 teaspoon honey: Just a touch to balance the savory notes and help the sauce caramelize.
2 tablespoons soy sauce: The salty, umami backbone of our stir-fry sauce.
1 teaspoon chili flakes: For a gentle warmth. Adjust to your spice preference!
2 tablespoons olive oil: For sautéing our delicious ingredients.
1 teaspoon sesame oil: This adds a wonderful nutty aroma right at the end.

How to Make It

Let’s get this simple, flavorful dish on your plate!

Prep Your Sausage: First things first, slice your smoked sausage into nice, bite-sized pieces. This makes them easy to eat and ensures they’ll brown up beautifully.
Chop Your Veggies: Now, let’s get those vegetables ready.
- Thinly slice your onion.
- Shred or thinly slice your cabbage. I like to cut it into quarters, remove the core, and then slice it thinly.
- Julienne your carrot. This means cutting it into thin matchsticks – it looks pretty and cooks evenly.
- Seed and thinly slice your bell pepper.
- Mince your garlic. A microplane grater works wonders here if you have one!
Heat Things Up: Grab a large wok or a good-sized skillet. Heat the olive oil over medium-high heat. You want it hot enough to sizzle, but not smoking.
Brown the Sausage: Add your sliced sausage to the hot skillet. Let it cook, stirring occasionally, until it’s nicely browned and a little crispy around the edges. This usually takes about 5 minutes, and oh, that aroma is just the best start!
Soften the Onion and Pepper: Toss in your sliced onion and bell pepper. Stir-fry them with the sausage for about 3-4 minutes. You want them to start softening and getting a little tender.
Add the Cabbage and Carrot: Now, add your shredded cabbage and julienned carrots. Keep stir-frying for another 5-7 minutes. The goal here is for the vegetables to become tender-crisp – still with a little bite, not mushy!
Aromatic Boost: Stir in your minced garlic and chili flakes. Cook for just 1 minute more, stirring constantly. You’ll smell that amazing fragrance bloom – that’s your cue that the garlic is ready.
Whip Up the Sauce: While the garlic is doing its thing, grab a small bowl. Whisk together the soy sauce and honey. Easy peasy!
Sauce It Up: Pour this lovely sauce mixture right over your stir-fry in the skillet.
Coat and Thicken: Toss everything together really well to make sure every piece of sausage and veggie is coated in that yummy sauce. Let it cook for another 1-2 minutes. You’ll see the sauce thicken up just a bit, clinging beautifully to everything.
Finishing Touch: Drizzle with sesame oil and give it one final toss. This adds that perfect nutty finish.
Serve and Enjoy! Serve this piping hot and dig in!

Substitutions & Additions

This recipe is super forgiving, so feel free to play around!

Vegetables: Don’t have a carrot or bell pepper? No problem! Broccoli florets, snap peas, mushrooms, or even a handful of spinach added at the end would be delicious.
Protein: Chicken or pork strips would work wonderfully as a substitute for sausage. For a vegetarian option, try firm tofu or edamame!
Spice Level: If you love heat, feel free to add more chili flakes, a dash of sriracha, or even some fresh ginger when you add the garlic.
Sauce Boost: A tablespoon of oyster sauce or a teaspoon of rice vinegar can add an extra layer of flavor complexity to the sauce.

Tips for Success

A few little tricks to make your stir-fry even better!

Prep is Key: Stir-fries cook quickly, so have ALL your ingredients prepped and ready to go before you even turn on the stove. This is the golden rule!
Don’t Crowd the Pan: If you’re doubling this recipe, it’s better to cook it in two batches. Overcrowding the pan will steam your ingredients instead of stir-frying them, and you won’t get that nice browning.
High Heat is Your Friend: For a true stir-fry, you want your pan nice and hot. This helps the veggies cook quickly and stay crisp.
Prep Ahead: You can chop all your vegetables and slice your sausage a day in advance and store them in airtight containers in the fridge. Just mix the sauce ingredients when you’re ready to cook.

How to Store It

Leftovers are a delicious thing!

Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. I find it’s still really tasty the next day!

FAQs

Got questions? I’ve got answers!

Can I make this ahead of time?

While it’s best enjoyed fresh, you can certainly prep all your ingredients ahead of time. The actual cooking process is so fast that it’s hard to beat cooking it right before serving.

Is this spicy?

The recipe includes chili flakes for a gentle warmth. You can easily adjust the amount to your liking – use less for mild, or add more if you love a kick!

What kind of sausage is best?

Smoked sausage like kielbasa is fantastic because it’s already cooked and adds a wonderful savory flavor. Any firm, smoked sausage will work well. Just make sure it’s a type you enjoy eating!

Can I serve this with rice?

Absolutely! This stir-fry is wonderful served over a bed of steamed white, brown, or jasmine rice. It’s the perfect base to soak up all those delicious flavors.

Quick & Cozy Sausage and Cabbage Stir Fry

A fast, easy, and flavorful sausage and cabbage stir fry that's perfect for busy weeknights. Ready in under 30 minutes, it's a comforting and delicious meal that's sure to please the whole family.

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Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

Wok or large skillet
Small bowl

Ingredients

Main ingredients

200 g smoked sausage Any of your favorites will work here – kielbasa, andouille, or even a good quality Italian sausage if you prefer!
1 medium onion approx. 150g. Yellow or white onions are perfect for their sweet, savory base.
1 medium cabbage approx. 400g. Green cabbage is classic, but feel free to try Napa cabbage for a slightly milder flavor.
1 medium carrot approx. 100g. Adds a lovely sweetness and a pop of color.
1 medium bell pepper approx. 150g. I love using red or yellow for their sweetness, but green works great too!
2 cloves garlic The flavor powerhouse! Don't skimp on this.
1 teaspoon honey Just a touch to balance the savory notes and help the sauce caramelize.
2 tablespoons soy sauce The salty, umami backbone of our stir-fry sauce.
1 teaspoon chili flakes For a gentle warmth. Adjust to your spice preference!
2 tablespoons olive oil For sautéing our delicious ingredients.
1 teaspoon sesame oil This adds a wonderful nutty aroma right at the end.

Instructions

First things first, slice your smoked sausage into nice, bite-sized pieces. This makes them easy to eat and ensures they’ll brown up beautifully.
Now, let's get those vegetables ready. Thinly slice your onion. Shred or thinly slice your cabbage. I like to cut it into quarters, remove the core, and then slice it thinly. Julienne your carrot. This means cutting it into thin matchsticks – it looks pretty and cooks evenly. Seed and thinly slice your bell pepper. Mince your garlic. A microplane grater works wonders here if you have one!
Grab a large wok or a good-sized skillet. Heat the olive oil over medium-high heat. You want it hot enough to sizzle, but not smoking.
Add your sliced sausage to the hot skillet. Let it cook, stirring occasionally, until it's nicely browned and a little crispy around the edges. This usually takes about 5 minutes, and oh, that aroma is just the best start!
Toss in your sliced onion and bell pepper. Stir-fry them with the sausage for about 3-4 minutes. You want them to start softening and getting a little tender.
Now, add your shredded cabbage and julienned carrots. Keep stir-frying for another 5-7 minutes. The goal here is for the vegetables to become tender-crisp – still with a little bite, not mushy!
Stir in your minced garlic and chili flakes. Cook for just 1 minute more, stirring constantly. You’ll smell that amazing fragrance bloom – that’s your cue that the garlic is ready.
While the garlic is doing its thing, grab a small bowl. Whisk together the soy sauce and honey. Easy peasy!
Pour this lovely sauce mixture right over your stir-fry in the skillet.
Toss everything together really well to make sure every piece of sausage and veggie is coated in that yummy sauce. Let it cook for another 1-2 minutes. You’ll see the sauce thicken up just a bit, clinging beautifully to everything.
Drizzle with sesame oil and give it one final toss. This adds that perfect nutty finish.
Serve this piping hot and dig in!

Notes

This recipe is super forgiving, so feel free to play around with different vegetables, proteins, or spice levels. Prep is key for stir-fries; have all ingredients ready before you start cooking. Don't crowd the pan and use high heat for best results. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.