Go Back

Sausage And Cabbage Stir Fry

Sausage and cabbage stir fry with caramelized kielbasa, golden-edged cabbage, and a Dijon-apple cider vinegar glaze. Built in one skillet for quick browning and tender-crisp cabbage with savory buttery flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Sausage and cabbage stir fry
  • 1 lb smoked kielbasa or andouille sausage slice into rounds
  • 0.5 green cabbage roughly chopped
  • 1 onion sliced
  • 3 cloves garlic minced
  • 3 tbsp unsalted butter
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 0.5 tsp caraway seeds optional
  • 0.25 salt and pepper to taste
  • 1 fresh parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown and set aside the sausage
  1. Heat a large cast iron skillet over medium-high heat and add the smoked kielbasa or andouille sausage rounds. Brown until caramelized, then remove and set aside.
Sauté onion
  1. In the same skillet, melt the unsalted butter over medium heat. Sauté the sliced onion for 5 minutes, stirring occasionally, until softened and golden.
Bloom garlic and caraway
  1. Add the minced garlic and optional caraway seeds to the skillet and cook for 1 minute, stirring constantly, until fragrant.
Cook cabbage until edges caramelize
  1. Add the roughly chopped green cabbage to the pan and cook for 8-10 minutes, stirring occasionally. Continue until wilted and slightly caramelized at the edges.
Glaze with Dijon mixture
  1. Whisk together the Dijon mustard, apple cider vinegar, and brown sugar, then pour over the cabbage. Cook for 1 minute to thicken slightly and coat the cabbage.
Combine and finish
  1. Return the caramelized sausage to the skillet and toss everything together until evenly glazed and warmed through. Season with salt and pepper to taste, then top with fresh parsley before serving.

Notes

For best browning, let the sausage sit undisturbed for the first 2 minutes before stirring. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat in a skillet over medium heat until hot (add a splash of water if dry). Freezing is not recommended for cabbage texture, but you can refrigerate the cooked sausage-cabbage mixture. For a lighter option, use turkey kielbasa instead of smoked sausage; the Dijon-vinegar glaze still works the same.