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–+ servings
A colorful bowl of Sausage and Cabbage Stir Fry with fresh vegetables and spices.

Sausage and Cabbage Stir Fry

A quick and savory one-pan stir fry that combines caramelized sausage and tender cabbage, delivering comfort in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound sausage (use your favorite variety; chicken, turkey, or plant-based options work) Choose a sausage with enough fat to flavor the pan; leaner sausages may need a splash of oil.
  • 4 cups chopped cabbage (green or a mix with red cabbage)
  • 1 unit onion, thinly sliced
  • 2 cloves garlic, minced Add garlic last to prevent burning and bitterness.
  • 2 tablespoons soy sauce Use low-sodium soy sauce for a lower sodium profile.
  • 1 tablespoon olive oil Add a half tablespoon more oil if using a very lean sausage.
  • Salt and pepper to taste Taste before adding additional salt.

Method
 

Cooking
  1. Heat the olive oil in a large skillet or wok over medium heat until the oil shimmers but does not smoke.
  2. Add the sausage. Break it up and cook until well browned, about 5 to 7 minutes.
  3. Add the sliced onion and cook until soft and translucent, about 3 to 4 minutes.
  4. Stir in the minced garlic and cook for about 1 minute, just until fragrant.
  5. 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.
  6. Pour in the soy sauce and stir to coat everything evenly. Scrape up any browned bits from the pan for extra flavor.
  7. Taste and season with salt and pepper as needed.
  8. Serve hot and enjoy.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 5g

Notes

Serve this stir fry on its own for a low-carb meal, spooned over steamed rice, or tucked into warmed flatbreads. Great with toasted sesame seeds or chopped scallions on top. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

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