This Sausage and Cabbage Stir Fry combines savory browned pork sausage with tender-crisp cabbage, sweet onion, and a simple garlic-ginger soy sauce. The cabbage softens around the edges while keeping a little bite, and the sausage adds enough richness to make the skillet satisfying without a heavy sauce.
Everything cooks in one large skillet in about 35 minutes. Browning the sausage first creates flavorful drippings for the vegetables, while adding the sauce near the end keeps the cabbage from becoming watery or overly soft.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 6 cups
- Servings: 4
- Difficulty: Easy
Why You Will Love This Recipe
- Browning the sausage before adding the vegetables develops deeper savory flavor and leaves seasoned fat in the skillet for cooking the cabbage.
- A large skillet gives the cabbage enough surface area to sauté instead of steaming immediately.
- Soy sauce, rice vinegar, and a small amount of brown sugar create a balanced sauce that is salty, tangy, and lightly sweet without overwhelming the vegetables.
- Adding garlic and ginger after the onion starts to soften prevents the aromatics from scorching during the longer cooking time.
- Cooking the cabbage only until tender-crisp preserves some texture and keeps the finished stir fry from becoming soggy.
What You Need Before You Start
- 12-inch (30 cm) large skillet or wok
- Instant-read meat thermometer
- Cutting board
- Chef's knife
- Small bowl for mixing the sauce
Ingredients and Helpful Swaps
For the Stir Fry
- ■ 1 pound (450 g) bulk pork sausage
- ■ 1 tablespoon (15 ml) neutral cooking oil, such as avocado or canola oil
- ■ 1 medium yellow onion, about 6 ounces (170 g), thinly sliced
- ■ 1 medium red bell pepper, about 5 ounces (140 g), seeded and thinly sliced
- ■ 3 cloves garlic, about 9 g, finely minced
- ■ 1 tablespoon (8 g) fresh ginger, peeled and finely grated
- ■ 1 1/2 pounds (680 g) green cabbage, cored and cut into 1/2-inch-wide strips
- ■ 2 green onions, about 30 g, thinly sliced, divided
For the Sauce
- ■ 3 tablespoons (45 ml) low-sodium soy sauce
- ■ 1 tablespoon (15 ml) unseasoned rice vinegar
- ■ 2 teaspoons (8 g) packed light brown sugar
- ■ 1 teaspoon (5 ml) toasted sesame oil
- ■ 1/4 teaspoon crushed red pepper flakes, optional
How to Make Sausage and Cabbage Stir Fry
Prepare the Sauce
In a small bowl, stir together the soy sauce, rice vinegar, brown sugar, toasted sesame oil, and optional crushed red pepper flakes until the sugar is mostly dissolved. Set aside. This sauce will add a savory depth and a hint of sweetness to the stir fry, balancing the richness of the sausage.
Brown the Sausage
Heat a 12-inch (30 cm) skillet or wok over medium-high heat. Add the pork sausage and cook for 6 to 8 minutes, breaking it into bite-size pieces as it browns. The sausage should be well browned with no raw pink areas remaining and must reach an internal temperature of 160°F (71°C). Transfer it to a plate with a slotted spoon. This step is crucial for developing flavor and ensuring the sausage is fully cooked.
Adjust the Skillet Fat
Leave about 1 tablespoon of rendered fat in the skillet. If the sausage was very lean and the pan looks dry, add the 1 tablespoon (15 ml) neutral oil. If there is substantially more than 1 tablespoon of fat, carefully spoon out the excess. This will help prevent the dish from becoming greasy while still providing enough fat for cooking the vegetables.
Cook the Onion and Bell Pepper
Add the sliced onion and red bell pepper. Cook over medium-high heat for 3 to 4 minutes, stirring frequently, until the onion begins to soften and the pepper is slightly tender but still brightly colored. This step adds sweetness and color to the dish, enhancing the overall flavor profile.
Add the Aromatics
Stir in the garlic and ginger. Cook for about 30 seconds, just until fragrant. Keep the mixture moving so the garlic does not brown or burn. This will infuse the oil with aromatic flavors that will permeate the entire stir fry.
Stir-Fry the Cabbage
Add the cabbage in two or three additions if necessary, tossing after each addition as it begins to wilt. Cook for 5 to 7 minutes, stirring often. The cabbage should shrink noticeably and become tender around the edges while retaining a slight crunch. If it starts browning too quickly before it softens, reduce the heat to medium. This step is key to achieving the perfect texture in the cabbage.
Return the Sausage and Add the Sauce
Return the browned sausage and any accumulated juices to the skillet. Pour the prepared sauce around the edges of the pan and toss everything together. Cook for another 1 to 2 minutes, until the sauce lightly coats the cabbage and the sausage is hot. This allows the flavors to meld together beautifully.
Finish and Serve
Remove the skillet from the heat. Stir in half of the sliced green onions and scatter the remaining green onions over the top. Serve immediately while the cabbage is still tender-crisp. Enjoy this dish hot for the best flavor and texture.
Storage and Make-Ahead Tips
Store leftover Sausage and Cabbage Stir Fry in an airtight container in the refrigerator for up to 3 to 4 days. Cool leftovers promptly before refrigerating. For reheating, warm individual portions in a skillet over medium heat with a small splash of water, or microwave until steaming hot. Previously cooked leftovers should be reheated to 165°F (74°C). Avoid prolonged reheating, which can make the cabbage overly soft.
The stir fry can be frozen in an airtight freezer container for up to 2 months, although the cabbage will be softer after thawing. Thaw overnight in the refrigerator before reheating. For make-ahead preparation, slice the cabbage, onion, pepper, and green onions up to 1 day ahead and refrigerate them separately in airtight containers. The sauce can also be mixed a day ahead. For the best texture, cook the stir fry shortly before serving.
FAQ
Can I make Sausage and Cabbage Stir Fry ahead of time?
You can prepare the vegetables and sauce a day ahead, but the dish has the best cabbage texture when cooked just before serving. Fully cooked leftovers reheat well for quick meals.
Can I use smoked sausage instead of bulk pork sausage?
Yes. Use 1 pound (450 g) fully cooked smoked sausage, sliced into rounds. Brown it briefly in the skillet until the edges are golden, then remove it and proceed with the vegetables. Because it is already cooked, you do not need the same raw-pork cooking step.
Why is my cabbage stir fry watery?
Cabbage releases moisture as it cooks. A crowded or undersized skillet can trap that liquid and steam the vegetables. Use a 12-inch skillet or wok, keep the pan uncovered, and cook over medium-high heat so excess moisture can evaporate.
Can I use red cabbage?
Yes, but red cabbage is generally firmer and may need a few extra minutes to become tender. It will also tint the other ingredients purple and give the finished stir fry a slightly different appearance.
What can I serve with this stir fry?
It can be served on its own for a lower-starch meal or spooned over steamed rice or noodles. Because the sausage and soy sauce are already savory, choose simply seasoned sides.
Sausage and Cabbage Stir Fry
Ingredients
Method
- Prepare the Sauce: In a small bowl, stir together the soy sauce, rice vinegar, brown sugar, toasted sesame oil, and optional crushed red pepper flakes until the sugar is mostly dissolved. Set aside. This sauce will add a savory depth and a hint of sweetness to the stir fry, balancing the richness of the sausage.
- Brown the Sausage: Heat a 12-inch (30 cm) skillet or wok over medium-high heat. Add the pork sausage and cook for 6 to 8 minutes, breaking it into bite-size pieces as it browns. The sausage should be well browned with no raw pink areas remaining and must reach an internal temperature of 160°F (71°C). Transfer it to a plate with a slotted spoon. This step is crucial for developing flavor and ensuring the sausage is fully cooked.
- Adjust the Skillet Fat: Leave about 1 tablespoon of rendered fat in the skillet. If the sausage was very lean and the pan looks dry, add the 1 tablespoon (15 ml) neutral oil. If there is substantially more than 1 tablespoon of fat, carefully spoon out the excess. This will help prevent the dish from becoming greasy while still providing enough fat for cooking the vegetables.
- Cook the Onion and Bell Pepper: Add the sliced onion and red bell pepper. Cook over medium-high heat for 3 to 4 minutes, stirring frequently, until the onion begins to soften and the pepper is slightly tender but still brightly colored. This step adds sweetness and color to the dish, enhancing the overall flavor profile.
- Add the Aromatics: Stir in the garlic and ginger. Cook for about 30 seconds, just until fragrant. Keep the mixture moving so the garlic does not brown or burn. This will infuse the oil with aromatic flavors that will permeate the entire stir fry.
- Stir-Fry the Cabbage: Add the cabbage in two or three additions if necessary, tossing after each addition as it begins to wilt. Cook for 5 to 7 minutes, stirring often. The cabbage should shrink noticeably and become tender around the edges while retaining a slight crunch. If it starts browning too quickly before it softens, reduce the heat to medium. This step is key to achieving the perfect texture in the cabbage.
- Return the Sausage and Add the Sauce: Return the browned sausage and any accumulated juices to the skillet. Pour the prepared sauce around the edges of the pan and toss everything together. Cook for another 1 to 2 minutes, until the sauce lightly coats the cabbage and the sausage is hot. This allows the flavors to meld together beautifully.
- Finish and Serve: Remove the skillet from the heat. Stir in half of the sliced green onions and scatter the remaining green onions over the top. Serve immediately while the cabbage is still tender-crisp. Enjoy this dish hot for the best flavor and texture.
