Easy Sausage and Cabbage Stir Fry – Quick 30-Minute Dinner
This sausage and cabbage stir-fry shows how a few pantry staples turn into a satisfying, family-friendly meal fast. Crisped sausage, tender-crisp cabbage, and a bright savory sauce come together in one pan — low fuss, big flavor. Customize with extra vegetables or swap the sausage for a leaner protein if you like.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Ingredients
- 200 g (≈7 oz) smoked sausage, cut into rounds or half-moons
- 1 medium cabbage (about 400 g), thinly shredded
- 1 medium onion (about 150 g), sliced
- 2 garlic cloves, minced
- 2 tbsp olive oil or avocado oil
- 1 medium bell pepper (about 150 g), thinly sliced — optional
- 1 medium carrot (about 100 g), julienned — optional
- 2 tbsp soy sauce (or tamari for a gluten-free option)
- 1 tsp toasted sesame oil
- 1 tsp honey or preferred low-carb sweetener (optional)
- Pinch of red pepper flakes (optional, for heat)
Instructions
Prep
Cut the sausage into bite-sized pieces.
Shred the cabbage and slice the onion so everything cooks evenly. If using, slice the bell pepper and julienne the carrot.
Whisk together the soy (or tamari), sesame oil, and honey (or sweetener) in a small bowl — set aside.
Cook
Heat a large skillet or wok over medium-high and add the oil. When the pan is hot, add the sausage and sear until the edges brown and it begins to crisp, about 4–5 minutes. Transfer the sausage to a plate, leaving the fond in the pan.
Add the sliced onion to the same pan and sauté 1–2 minutes until it softens. Stir in the garlic and cook another 30–45 seconds until fragrant.
Toss in the cabbage (plus bell pepper and carrot if using). Cook, stirring occasionally, until the cabbage wilts but still has a bit of bite — roughly 3–5 minutes. Let the vegetables sit undisturbed a minute or two at times so they get a touch of caramelization.
Return the browned sausage to the skillet. Pour the prepared sauce over everything and toss to coat. Cook 2–3 more minutes so the sauce reduces slightly and clings to the ingredients. Taste and add a pinch of red pepper flakes, more soy, or a squeeze of lemon if you want extra brightness.
Finish & serve
- Remove from heat and serve immediately. Sprinkle with sesame seeds, chopped scallions, or fresh herbs if desired.
Notes
- Avoid steaming: Don’t overcrowd the pan — work in batches if necessary so ingredients brown instead of steam.
- Protein swaps: Use sliced kielbasa, chicken sausage, or turkey sausage for different flavors.
Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
Leftovers: Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or stock to revive texture.
