I’ve been making this sausage and cabbage stir fry on busy weeknights for years. It’s one-pan, forgiving, and delivers savory comfort in under 20 minutes. The caramelized sausage and quick-tender cabbage give a great balance of texture, and the soy sauce ties everything together. If you’re hunting for a fast, satisfying meal that clears out the fridge, this is it — and it pairs nicely with other simple mains like the one-pan chicken and broccoli recipe when you want variety throughout the week.
Why you’ll love this dish
This stir fry is fast, thrifty, and full-flavored. It’s perfect when you want dinner on the table with minimal fuss. The recipe uses pantry staples and one skillet, so cleanup is easy. It’s also versatile — swap the sausage for a lean alternative, bulk up the cabbage with more veggies, or keep it low-carb for a weeknight win.
“One skillet, ten minutes of active time, and the whole family comes back for seconds — a simple keeper.” — a regular at my kitchen table
The cooking process explained
Quick overview: brown the sausage to build flavor, soften onion, add garlic briefly, then toss in cabbage and finish with soy sauce. The whole sequence takes about 15–20 minutes, and most of that is passive cooking. The goal is to get good browning on the sausage and wilt the cabbage while keeping a little texture.
What you’ll need
- 1 pound sausage (use your favorite variety; chicken, turkey, or plant-based options work)
- 4 cups chopped cabbage (green or a mix with red cabbage)
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Notes: Choose a sausage with enough fat to flavor the pan; leaner sausages may need a splash of oil. If you prefer a lower-sodium profile, use low-sodium soy sauce.
Step-by-step instructions
- Heat the olive oil in a large skillet or wok over medium heat. Let the oil shimmer but not smoke.
- Add the sausage. Break it up and cook until well browned, about 5 to 7 minutes. Browning creates flavor, so let it sit briefly between stirs.
- Add the sliced onion and cook until soft and translucent, about 3 to 4 minutes.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant.
- Add the chopped cabbage and toss to combine. Stir-fry until the cabbage wilts but still has a bit of bite, about 4 to 5 minutes.
- Pour in the soy sauce and stir to coat everything evenly. Scrape up any browned bits from the pan for extra flavor.
- Taste and season with salt and pepper as needed.
- Serve hot and enjoy.
Best ways to enjoy it
Serve this stir fry on its own for a low-carb meal, spooned over steamed rice for a filling bowl, or tucked into warmed flatbreads for an easy wrap. For a crunchy contrast, sprinkle toasted sesame seeds or chopped scallions on top. It’s also a great partner to sides like quick steamed greens or simple roasted potatoes. If you want an appetizer to go with it, consider pairing with crispy air-fryer egg rolls for varied textures and a crowd-pleasing combo: try my take on crispy air-fryer egg rolls alongside this stir fry.
Storage and reheating tips
Cool leftovers quickly and refrigerate within two hours of cooking. Store in an airtight container for up to 4 days. To reheat, microwave covered until hot, or warm gently in a skillet over medium heat with a splash of water or broth to revive moisture. To freeze, place cooled portions in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating. Always reheat until steaming hot throughout to ensure safety.
Tricks for success
- Browning matters: let the sausage get color before breaking it up. Those browned bits add savory depth.
- Cut cabbage uniformly so it cooks evenly; a mandoline or chef’s knife works well.
- Add garlic last to prevent burning and bitterness.
- If using a very lean sausage, add a half tablespoon more oil to prevent sticking.
- Taste before you salt: some sausages and soy sauces already contain a lot of salt.
Creative twists
- Add a splash of rice vinegar or a squeeze of lemon at the end for bright acidity.
- Stir in a handful of sliced bell pepper or julienned carrots with the cabbage for color and sweetness.
- Make it heartier by stirring in cooked rice or quinoa at the end.
- For a spicy kick, add red pepper flakes or a drizzle of chili oil when you add the soy sauce.
- Swap the sausage for a seasoned plant-based crumbled sausage to make it vegetarian-friendly.
Your questions answered
How long does this dish take from start to finish?
Total time is about 15 to 20 minutes active cooking. Prep (chopping onion and cabbage) can add another 5–10 minutes depending on your knife skills.
Can I use pre-shredded cabbage or coleslaw mix?
Yes. Pre-shredded cabbage or coleslaw mix speeds things up. Watch timing closely since it will wilt faster than whole cabbage.
Is this safe to meal-prep?
Yes. Store cooled portions in airtight containers in the fridge for up to 4 days. Reheat until piping hot. For freezing, portion into freezer-safe containers and use within 3 months.
What if I want to reduce the sodium?
Use a low-sodium soy sauce and choose a lower-salt sausage. Taste before adding additional salt.
Can I make this in a wok or a nonstick skillet?
Both work. A heavy-bottomed skillet gives great browning. Use a wok if you prefer faster, higher-heat stir-frying.
Sausage and Cabbage Stir Fry
Ingredients
Method
- Heat the olive oil in a large skillet or wok over medium heat until the oil shimmers but does not smoke.
- Add the sausage. Break it up and cook until well browned, about 5 to 7 minutes.
- Add the sliced onion and cook until soft and translucent, about 3 to 4 minutes.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant.
- Add the chopped cabbage and toss to combine. Stir-fry until the cabbage wilts but still has a bit of bite, about 4 to 5 minutes.
- Pour in the soy sauce and stir to coat everything evenly. Scrape up any browned bits from the pan for extra flavor.
- Taste and season with salt and pepper as needed.
- Serve hot and enjoy.
