Sausage and Cabbage Stir Fry

Author: Emily

Published: 1 July 2025

Updated: 10 January 2026

why make this recipe

This dish feels like a warm hug from my skillet. It comes together fast. It uses simple ingredients. You get savory sausage and tender cabbage in one pan. I love it on busy weeknights. If you like bold sausage flavors, try my Cajun sausage pasta for another quick dinner idea.

how to make Sausage and Cabbage Stir Fry

Ingredients:

1 pound sausage (Italian or your choice)
1 small head of cabbage, chopped
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon olive oil
Salt and pepper to taste
Optional: carrots or bell peppers, sliced

Directions:

Heat the olive oil in a large skillet over medium heat.
Add the sliced onion and minced garlic. Sauté until fragrant, about 2–3 minutes.
Add the sausage. Brown it while you break it apart with a spatula.
Stir in the chopped cabbage and any extra vegetables. Cook until the cabbage wilts.
Pour in the soy sauce and stir to combine.
Season with salt and pepper to taste.
Cook for another 5 minutes so the flavors meld and everything heats through.
Serve hot and enjoy.

You can swap in sliced smoked sausage if you like a smokier bite, similar to my cheesy ranch potatoes with smoked sausage.

how to serve Sausage and Cabbage Stir Fry

Serve it straight from the skillet. Spoon it over steamed rice for a cozy bowl. You can also set it next to crusty bread. I love serving this with warm sourdough fry bread for soaking up the juices. Add a simple green salad for brightness.

how to store Sausage and Cabbage Stir Fry

Cool the leftovers to room temperature. Transfer to an airtight container. Refrigerate up to 4 days. Reheat in a skillet over medium heat so everything heats evenly. You can also freeze for up to 3 months. Thaw in the fridge overnight before reheating. Leftovers make a great sandwich filling. Try folding them into a hearty sandwich like my brisket sandwich recipe for a quick lunch.

tips to make Sausage and Cabbage Stir Fry

Use a large skillet so the cabbage has room to wilt. Slice the sausage thin for quick browning. Taste as you go and add soy sauce slowly. If you want a touch of sweetness, stir in a teaspoon of honey. For more texture, add sliced carrots or bell peppers. If you plan to turn leftovers into a warm sandwich, think about melting cheese over the filling like in a classic tuna melt sandwich—it makes a comforting twist.

variation (if any)

Swap Italian sausage for kielbasa or chicken sausage. Use napa cabbage for a milder crunch. Add a splash of rice vinegar for brightness. Sprinkle red pepper flakes for heat. For a one-pan meal, toss in cooked rice or thin noodles at the end.

FAQs

Q: Can I use ground sausage instead of links?
A: Yes. Ground sausage cooks quickly and mixes evenly with the cabbage. Brown it fully before adding the vegetables.

Q: How do I prevent the cabbage from getting soggy?
A: Cook over medium to medium-high heat. Give the cabbage room in the pan. Don’t overcrowd the skillet. Stir less so it steams less and sears more.

Q: Can I make this vegetarian?
A: Absolutely. Use a plant-based sausage or hearty mushrooms. Add a splash of soy sauce and a touch of smoked paprika for depth.

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