Easy Sausage and Cabbage Stir Fry (30-Minutes)

This sausage and cabbage stir fry is my go-to for quick dinners that feel homemade without all the fuss. In just about 30 minutes, you get a plate full of smoky sausage, crunchy-tender cabbage, and a rich sauce made from simple pantry staples.

It’s a flexible recipe that fits low-carb, keto, or just everyday eating, plus it’s gentle on the budget. Below, I’ll guide you through all the ingredients, step-by-step cooking tips, clever swaps, serving ideas, and tips for saving leftovers — everything you need to make this work for your busy family.

Packed with Flavor and Value

• Low-Carb & Keto-Friendly: Loaded with protein and fiber, this meal fits perfectly into low-carb and keto plans. For another quick, cabbage-packed low-carb option, try Egg Roll in a Bowl.
• Full of Nutrients: Cabbage brings vitamin C and antioxidants, while the sausage adds a satisfying protein punch.
• Easy on Your Wallet: Made with straightforward, affordable ingredients, it’s a budget dinner winner. Looking for a set-and-forget budget meal, too? Check out this 6-ingredient Slow Cooker Hamburger Hash.

Ingredients You’ll Need

• 200 g (7 oz) smoked sausage, sliced into rounds
• 1 medium (400g) cabbage, thinly sliced
• 1 medium (150g) onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil or avocado oil
• 1 medium (150g) bell pepper, sliced (optional)
• 1 medium (100g) carrot, julienned (optional)
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tsp sesame oil
• 1 tsp honey or low-carb sweetener (optional)
• Pinch of chili flakes (optional, if you like a little heat)

Step-by-Step Cooking Instructions

1. Slice the sausage into bite-sized rounds or strips.
2. Thinly slice the cabbage, onion, and any optional vegetables (bell pepper, carrot).
3. Mince the garlic.
4. Whisk together soy sauce, sesame oil, and honey or sweetener (and chili flakes if using) in a small bowl.
5. Heat a large skillet or wok over medium-high heat and add oil.
6. Cook the sausage in the hot pan until golden and a bit crispy on the edges, then remove and set aside.
7. In the same pan, sauté the minced garlic and sliced onion until fragrant, about 1–2 minutes.
8. Add the cabbage (and any optional vegetables) and cook 3–5 minutes until softened but still slightly crunchy.

9. Return the sausage to the skillet, pour in the sauce, and stir to coat everything; cook another 2–3 minutes to meld flavors.

   

10. Remove the pan from the heat.

How to Serve and Garnish

Wondering how to enjoy this simple stir fry? Here are some ideas:

• Enjoy it straight up: This dish stands well on its own with plenty of flavor and substance.
• Dress it up: Sprinkle sesame seeds, chopped fresh parsley, or a squeeze of lemon juice to brighten the flavors.

Mix-Ins and Substitutions

Want to mix things up? Try these simple tweaks to make this sausage and cabbage stir fry your own:

• Switch the protein: Swap sausage for chicken, shrimp, sliced or ground beef, or tofu to suit your family’s preference—if you’re craving a beef-and-veggie skillet, check out these Philly Cheesesteak Bowls.
• Add more veggies: Broccoli florets, snap peas, or shredded carrots add texture and extra vitamins.
• Boost the flavor: Splash in some rice vinegar for tanginess or drizzle with sriracha for a spicy kick—or whisk up a quick Bang Bang Shrimp sauce for sweet heat.

Store, Reheat, and Freeze

After dinner, if you have any leftovers, here’s how to keep them fresh and tasty:

• Refrigerate: Let the stir fry cool to room temperature (no longer than 2 hours) then pop it in an airtight container. It’ll last up to 3 days in the fridge. For the best texture, you can store the sauce separate from the cabbage if you plan to reheat multiple times.
• Freeze: You can freeze cooked sausage and cabbage for up to 2 months in a freezer-safe container or bag. Just note, cabbage will soften once thawed.

Reheating tips:

• Skillet (best choice): Warm leftovers over medium heat with a splash of oil or a tablespoon of water. Stir often to keep the cabbage from getting soggy, about 3–6 minutes.
• Microwave: Heat covered loosely in 1-minute bursts, stirring in between. Shorter intervals help keep the cabbage’s crunch.
• Oven: Spread the leftovers in an oven-safe dish, cover, and heat at 350°F (175°C) for 10–15 minutes or until warmed through.

Make sure to reheat until piping hot all the way through (an internal temp of 165°F/74°C is safest). If you want to get ahead, chop the veggies and slice the sausage a day or two in advance, store separately in the fridge, then toss everything together with the sauce when ready to cook. For a fast meal-prep twist, tuck reheated sausage and cabbage into this 2-ingredient cottage cheese flatbread for a high-protein wrap, or serve alongside a crisp cucumber ranch salad to add fresh crunch.

Quick Answers to Common Questions

Can I make this recipe ahead of time?

Absolutely! Cook it fully and store in the fridge up to 3 days. Just reheat before serving.

How do I store and reheat leftovers?

Keep leftovers chilled in a sealed container. Heat them in a skillet on medium heat for the best taste and texture, avoiding overcooking to keep the cabbage crisp.

Is this recipe gluten-free?

Yes! Just use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

What type of sausage works best?

I like smoked sausage or kielbasa, but turkey sausage also works well for this recipe. Breakfast sausage can work too if you’re repurposing leftovers into easy sausage, egg, and cheese breakfast roll-ups.