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Featured image showcasing a delicious pan of Sausage And Cabbage Stir Fry, ready to be served.

Quick Sausage and Cabbage Stir Fry

This quick sausage and cabbage stir-fry recipe delivers crisp-tender vegetables, flavorful sausage, and a perfectly balanced sauce in under 30 minutes. Perfect for a weeknight meal, it's a delicious and easy way to enjoy a healthy and satisfying stir-fry.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 pound smoked sausage, sliced into 1/4-inch thick rounds
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 small head green cabbage, thinly sliced
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons chopped green onions, for garnish
  • Cooked rice, for serving

Equipment

  • Wok or large skillet
  • cutting board
  • knife
  • small bowl
  • whisk
  • Measuring spoons
  • Measuring cups

Method
 

  1. Prepare the ingredients: Slice the sausage, onion, and cabbage. Mince the garlic and ginger. Prepare the sauce by whisking together soy sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes (if using) in a small bowl.
  2. Sear the sausage: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 3-5 minutes. Remove the sausage from the wok and set aside.
  3. Sauté the aromatics: Add the sliced onion to the wok and cook until softened, about 3-4 minutes. Add the minced garlic and ginger and cook until fragrant, about 30 seconds.
  4. Stir-fry the cabbage: Add the sliced cabbage to the wok and stir-fry until it is crisp-tender, about 5-7 minutes.
  5. Combine and simmer: Return the cooked sausage to the wok. Pour the sauce over the sausage and cabbage and stir to combine. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
  6. Garnish and serve: Remove from heat and garnish with chopped green onions. Serve immediately over cooked rice.

Notes

For a spicier dish, add more red pepper flakes or a dash of sriracha. You can substitute the brown sugar with honey or maple syrup. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.