Sausage and cabbage stir fry is a savory, slightly sweet, and totally satisfying one-pan meal with juicy browned sausage, tender shredded cabbage, and soft, sweet onion. The texture is a nice contrast: crisp edges on the sausage and lightly caramelized cabbage that still has body. This dish cooks fast and needs only a few simple pantry ingredients and one skillet, making it perfect for busy weeknights. You can finish it with a splash of soy sauce or a pinch of red pepper flakes for heat, or serve it with a creamy side like mashed potatoes or a crusty roll. If you want a fuller meal, try it with a simple potato side like our Cheesy Ranch Potatoes and Smoked Sausage for a hearty plate everyone will love.
Why You’ll Love This Sausage and Cabbage Stir Fry
- Ready in about 20–30 minutes from start to finish — fast weeknight dinner.
- Bold, savory sausage flavor balanced by slightly sweet, tender cabbage.
- One-skillet cooking means minimal cleanup and easy timing.
- Flexible seasoning: add soy sauce, red pepper flakes, or keep it simple with salt and pepper.
- Budget-friendly ingredients you can find year-round.
- Filling enough as a main or light enough to serve as a side at brunch.
- Hands-on time is short; most cooking is active sautéing, not long simmering.
- Great for using leftover sausages or turning half a head of cabbage into a full meal.
What Is Sausage and Cabbage Stir Fry?
Sausage and cabbage stir fry is a simple skillet dish where sliced sausage cooks until browned and then mingles with onions, garlic, and sliced cabbage until everything is tender and flavorful. The taste combines the savory, spiced notes of the sausage with the mild sweetness and slight crunch of cabbage. The cooking method is quick pan-frying and sautéing over medium heat, which lets the sausage brown and the cabbage soften without getting mushy. The overall vibe is comfort-forward and unfussy — a weeknight staple that also works well for a casual brunch or late-night meal. It’s the kind of recipe that feels homey, filling, and downright practical.
Ingredients for Sausage and Cabbage Stir Fry
For the Base
- 1 lb sausage (e.g., Italian sausage or kielbasa), sliced
- Half a head of cabbage, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Seasoning
- Salt and pepper to taste
- Optional: red pepper flakes, soy sauce, or other seasonings
To Serve
- Serve hot as a hearty meal (no extra listed ingredients required)
Ingredient Notes (Substitutions, Healthy Swaps)
- Sausage: Use smoked kielbasa, chicken sausage, turkey sausage, or a plant-based sausage if you want lighter or vegetarian options. Slice thinly so it browns quickly.
- Cabbage: Green cabbage is standard, but you can use savoy or napa for a milder texture. Shred thin for faster cooking.
- Onion and garlic: Yellow or sweet onion work best for caramelization. Use garlic powder only if you’re out of fresh garlic, but fresh gives more flavor.
- Olive oil: Use any neutral oil (canola, vegetable) or butter for richer flavor.
- Salt and pepper: Adjust to taste; sausages can be salty, so add salt sparingly until the end.
- Optional seasonings: Soy sauce adds umami and a salty-sweet layer; use low-sodium if preferred. Red pepper flakes add heat, smoked paprika adds depth.
Step-by-Step Instructions
Step 1 – Prepare the ingredients
- Slice the sausage into 1/4–1/2-inch rounds. Slice the onion and thinly shred the cabbage. Mince the garlic.
- Visual cue: The sausage rounds should be even so they cook at the same rate.
Step 2 – Brown the sausage
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides, about 4–6 minutes.
- Visual cue: Look for golden-brown edges and some rendered fat pooling in the skillet.
Step 3 – Add onion and garlic
- Push the sausage to one side, add the sliced onion and cook until it becomes translucent, about 3–4 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Visual cue: Onions should be soft and glossy, not browned deeply.
Step 4 – Cook the cabbage
- Add the sliced cabbage to the skillet and toss with the sausage and onion. Cook, stirring occasionally, until the cabbage is tender but still has some bite, about 5–7 minutes.
- Pro cue: Keep the heat at medium to medium-high so cabbage softens without steaming into mush; a little browning on the edges adds flavor.
Step 5 – Season and finish
- Season with salt and pepper to taste. Add optional red pepper flakes or a splash of soy sauce if you like more depth. Stir well to combine and heat through for 1 minute.
- Visual cue: The dish should look glossy with a small amount of pan sauce and the cabbage slightly wilted.
Step 6 – Serve hot
- Serve the stir fry immediately while hot as a full meal or as a hearty side.
- Pro cue: Taste and adjust seasoning right before serving — sausage can vary in saltiness, so final seasoning matters.
Pro Tips for Success
- Use a large skillet: It gives the cabbage space to brown rather than steam.
- Don’t overcrowd the pan: Brown the sausage properly first — good caramelization builds flavor.
- Slice evenly: Even sausage slices and uniformly shredded cabbage cook at the same rate.
- Control moisture: If cabbage releases too much water, increase heat briefly to evaporate it and develop some browning.
- Season in stages: Taste after the sausage is cooked and again at the end because the sausage releases salt.
- Add soy sauce sparingly: A little goes a long way for umami; add in small amounts and taste.
- Finish hot: Serve immediately to keep the cabbage from becoming limp and soggy.
- Leftover sausage tip: If using pre-cooked or leftover sausage, reduce initial cooking time and focus on reheating and crisping.
Flavor Variations
- Optional: Garlic-Soy Kick — Add 1–2 tablespoons soy sauce and 1 teaspoon sesame oil at the end for an Asian-inspired note.
- Optional: Spicy Kick — Sprinkle 1/4–1/2 teaspoon red pepper flakes with the final seasoning or toss in a dash of hot sauce.
- Optional: Mustard & Herb — Stir in 1 tablespoon Dijon mustard and a handful of chopped parsley for a tangy change.
- Optional: Sweet & Tangy — Add 1 tablespoon apple cider vinegar or a squeeze of lemon to brighten the flavors.
- Optional: Cheese Topper — Finish with a sprinkle of grated sharp cheddar or Parmesan for a rich finish (works well if serving with potatoes).
- Optional: Veggie Boost — Toss in sliced bell pepper or shredded carrots with the onion for more color and nutrition (add earlier so they soften).
Serving Suggestions
- Serve over steamed rice or simple buttered noodles for a complete meal.
- Pair with mashed potatoes or roasted potatoes for a comforting plate.
- Spoon into a warm roll or crusty bread for a sausage-and-cabbage sandwich.
- Offer alongside a green salad or pickles to cut through the richness.
- Plate as part of a brunch spread with eggs and toast.
- Serve family-style straight from the skillet for a casual dinner.
Make-Ahead, Storage & Reheating
- Make-ahead: Slice sausage, shred cabbage, and slice the onion up to a day ahead and store separately in airtight containers to save time.
- Storage duration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or oil to prevent drying out. Microwave reheating works but may make cabbage softer.
- Texture changes: Cabbage will soften more after refrigeration and reheating; to retain a bit of bite, reheat briefly on medium-high to revive some texture.
Storage and Freezing Instructions
- Freezing: This dish can be frozen, but cabbage can become softer after freezing and thawing. If you plan to freeze, cool completely, portion into freezer-safe containers, and freeze for up to 2 months.
- Thawing: Thaw overnight in the refrigerator before reheating for the best texture.
- If you prefer not to freeze because of texture changes, store in the fridge and plan to eat within 3–4 days.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 380 | 18 g | 12 g | 26 g | 3 g | 820 mg
Estimates vary by brands and portions.
FAQ About Sausage and Cabbage Stir Fry
Q: My cabbage turned watery — what went wrong?
A: You likely steamed it by covering the pan or cooking on too low heat. Cook uncovered on medium to medium-high and let excess water evaporate.
Q: How do I know when the sausage is cooked?
A: Browned edges and internal heat are good signs. For raw sausage, the center should no longer be pink and reach safe temperature if you test.
Q: Can I use pre-cooked sausage?
A: Yes. Slice and brown briefly to crisp the edges, then follow the rest of the recipe to heat through.
Q: What if the dish is too salty?
A: Sausage can be salty. Balance with a squeeze of lemon or a small splash of water and extra cabbage, or serve with unsalted sides like rice or potatoes.
Q: Can I make this vegetarian?
A: Use a plant-based sausage substitute and cook the same way — the method and timing remain similar.
Q: How do I keep the cabbage from becoming mushy?
A: Shred it thinner and cook just until tender, not falling apart. Medium heat and short cooking time help keep some bite.
TastyInspo Notes
- Finish with a tiny drizzle of good olive oil for shine and mouthfeel.
- For texture contrast, add a handful of toasted sunflower seeds when serving.
- A squeeze of lemon just before serving brightens the whole dish.
- If you want color, stir in chopped parsley or sliced scallions at the end.
- For extra caramelization, let the cabbage sit undisturbed for 1–2 minutes before stirring.
Troubleshooting
- Bland flavor: Brown sausage longer and add a splash of soy sauce or extra salt and pepper.
- Overcooked, limp cabbage: Reduce cooking time and cook at medium heat; add cabbage later in the process.
- Too watery: Increase heat to evaporate liquid, and avoid covering the pan.
- Burning: Lower the heat and stir more frequently; use oil with a higher smoke point if needed.
- Sausage not browning: Don’t overcrowd the pan; brown in batches if needed.
- Too spicy: Add a dollop of plain yogurt or serve with a neutral starch like rice to mellow heat.
Final Thoughts
This sausage and cabbage stir fry is quick, flexible, and full of flavor — a dependable weeknight recipe that turns a few simple ingredients into a complete meal. Try the optional variations or pair it with your preferred sides to make it your own, and enjoy the easy, hearty comfort it delivers.
Conclusion
If you want a similar take or more ideas for sausage-based stir fries, check out Sausage Stir Fry – Chocolate with Grace for another approach and inspiration.
Sausage and Cabbage Stir Fry
Ingredients
For the Base
- 1 lb sausage (e.g., Italian sausage or kielbasa), sliced Use smoked kielbasa, chicken sausage, turkey sausage, or a plant-based sausage for lighter options.
- 0.5 head cabbage, sliced Green cabbage is standard, but savoy or napa can be used.
- 1 piece onion, sliced Yellow or sweet onion works best for caramelization.
- 2 cloves garlic, minced Use fresh garlic for better flavor.
- 2 tablespoons olive oil Can substitute with any neutral oil or butter.
Seasoning
- Salt and pepper to taste Add salt sparingly, especially if sausage is salty.
- Optional: red pepper flakes, soy sauce, or other seasonings Red pepper flakes add heat; soy sauce adds umami.
Instructions
Preparation
- Slice the sausage into 1/4–1/2-inch rounds. Slice the onion and thinly shred the cabbage. Mince the garlic.
Cooking
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides, about 4–6 minutes.
- Push the sausage to one side, add the sliced onion and cook until it becomes translucent, about 3–4 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add the sliced cabbage to the skillet and toss with the sausage and onion. Cook, stirring occasionally, until the cabbage is tender but still has some bite, about 5–7 minutes.
- Season with salt and pepper to taste. Add optional red pepper flakes or a splash of soy sauce if desired. Stir well to combine and heat through for 1 minute.
Serving
- Serve the stir fry immediately while hot as a full meal or as a hearty side.
