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Quick and Delicious Savory Sausage and Cabbage Stir Fry Recipe

A vibrant, one-pan dish featuring juicy sausages, tender cabbage, and colorful bell peppers in a rich sauce. Ideal for busy weeknights.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: cabbage stir fry, Delicious, Easy Dinner, One-Pan Meal, quick, sausage stir fry
Servings: 4 servings
Calories: 400kcal

Equipment

  • large skillet

Ingredients

For the Stir Fry

  • 4 pieces Sausages Italian or smoked; can substitute with chicken or tofu.
  • 1 head Cabbage Fresh green, firm and blemish-free.
  • 2 pieces Bell Peppers Red and yellow, thinly sliced.
  • 1 medium Onion Sweet onion, firm.
  • 3 cloves Garlic Fresh, minced.
  • 1 tablespoon Soy Sauce Low-sodium recommended.
  • 2 tablespoons Olive Oil Light olive oil.
  • 1 teaspoon Black Pepper Freshly cracked.
  • 1/2 teaspoon Red Pepper Flakes Optional, for heat.

Instructions

How to Make

  • Begin by chopping the cabbage into thin strips and slicing the sausages into bite-sized pieces. Gather your bell peppers, onion, and garlic to ensure an organized cooking process.
  • Heat olive oil in a large skillet over medium-high heat. Add the sausages and cook for about 5 minutes, turning until they are golden brown and crispy.
  • Stir in the onions and bell peppers, sautéing for about 3-4 minutes until they soften slightly and are vibrant in color.
  • Mix in the chopped cabbage and minced garlic. Stir everything together and cook until the cabbage wilts, which should take around 4-5 minutes.
  • Pour soy sauce over the mixture, seasoning it with freshly cracked black pepper and optional red pepper flakes for an extra kick. Stir-fry for an additional 3-4 minutes until everything is perfectly combined.
  • Remove from heat and serve immediately. This dish pairs beautifully with steamed rice or noodles for a complete meal.

Notes

Optional: Garnish with fresh herbs for added flavor and color. Always use fresh ingredients for the best flavor and texture.