Sausage and Cabbage Stir Fry
This Hearty Sausage and Cabbage Stir Fry is a brilliantly simple yet incredibly satisfying dish, perfect for a quick weeknight dinner. Combining savory, browned sausage with crisp-tender cabbage, vibrant bell peppers, and aromatic garlic and onion, it's all tossed in a savory soy-sesame sauce. This recipe proves that flavor-packed meals can be both effortless to prepare and deeply delicious.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4 generous servings
Keywords
Why This Recipe Delivers
- Amazingly quick and easy weeknight dinner solution, ready in under 40 minutes.
- Flavor-packed with savory browned sausage and crisp, tender stir-fried vegetables.
- Highly customizable: easily adapt with different sausage types or your favorite vegetables.
- Hearty and satisfying, yet surprisingly balanced with a good mix of protein and vegetables.
- A fantastic one-pan wonder that minimizes cleanup, making weeknights a breeze.
Ingredients
- 450g (1 lb) Italian or smoked sausage, casings removed if fresh, sliced into 1.5 cm (½-inch) pieces
- 450g (4 cups) green cabbage, thinly shredded
- 150g (1 cup) mixed bell peppers (e.g., red, yellow), cored, deseeded, and thinly sliced
- 1 medium yellow onion (approx. 150g), diced
- 3 cloves garlic, freshly minced
- 15ml (1 tablespoon) neutral cooking oil (e.g., canola, vegetable)
- 15ml (1 tablespoon) toasted sesame oil
- 30ml (2 tablespoons) low-sodium soy sauce
- 5g (1 teaspoon) red pepper flakes (optional, adjust to taste)
- Optional garnishes: Fresh spring onions, thinly sliced; toasted sesame seeds
Instructions
- Begin by meticulously preparing all your ingredients. Carefully slice the sausage into uniform bite-sized pieces, roughly 1.5 cm (½-inch) thick, to ensure even cooking. Next, thinly shred the green cabbage into delicate strips. Finally, dice the yellow onion and thinly slice the bell peppers, aiming for pieces that will cook evenly and integrate beautifully into the stir-fry.
- Heat a large skillet or wok over medium-high heat. Add the neutral cooking oil first, then the toasted sesame oil. Once the oils are shimmering, add the sliced sausage. Cook for approximately 5-7 minutes, stirring occasionally, until the sausage is beautifully browned and slightly crispy on all sides. Browning develops deep flavor and texture. Remove the cooked sausage from the skillet and set aside, leaving any rendered fat in the pan.
- To the same skillet with the rendered sausage fat (add a splash more neutral oil if the pan seems too dry), add the diced yellow onion. Sauté for 2-3 minutes, stirring frequently, until the onion begins to soften and turn translucent. Then, add the minced garlic and cook for an additional 1 minute until wonderfully fragrant, being careful not to burn it, which can turn it bitter.
- Immediately add the shredded cabbage and sliced bell peppers to the skillet. Increase the heat to high. Stir-fry vigorously for 5-7 minutes, tossing constantly, until the vegetables are tender-crisp – they should retain a slight bite while being cooked through. This rapid, high-heat cooking ensures the vegetables stay vibrant and fresh-tasting, avoiding a soggy texture.
- Return the browned sausage to the skillet with the tender-crisp vegetables. Pour in the low-sodium soy sauce and sprinkle in the red pepper flakes (if using). Toss everything together thoroughly, ensuring all ingredients are well coated in the savory sauce. Continue to stir-fry for another 2-3 minutes to allow the flavors to meld and the sauce to slightly reduce and coat the ingredients.
- Taste the stir-fry and adjust seasoning as needed. You might add a pinch more soy sauce for saltiness, a dash of freshly ground black pepper, or a bit more red pepper flakes for extra heat. Serve immediately, perhaps garnished with fresh spring onions or toasted sesame seeds for an added touch of freshness and textural contrast.
Tools You’ll Need
- Large skillet or wok
- Cutting board
- Chef's knife
- Spatula or stir-fry tool
- Measuring spoons
Essential Success Tips
- Prepare all ingredients (mise en place) before you start cooking, as stir-fries cook very quickly.
- Do not overcrowd the pan. Cook the sausage in a single layer to ensure proper browning and crispness; stir-fry vegetables in batches if your pan is not large enough to accommodate everything.
- Keep the heat high when stir-frying vegetables to achieve that desirable tender-crisp texture, preventing them from becoming soggy.
- Ensure the sausage is well browned before removing it from the pan; this step is crucial for developing deep, rich flavors.
- Taste and adjust seasoning at the very end. The saltiness from the soy sauce can vary, so a final taste test ensures perfect balance.
Professional Cooking Secrets
- By using pre-cooked smoked sausage or Italian sausage with casings removed, you dramatically cut down on cooking time and infuse the dish with immediate, robust flavor. The rendered fat also becomes the perfect base for sautéing your aromatics.
- To enhance the umami depth, after browning the sausage, you can deglaze the pan with a small splash of dry sherry or mirin before adding the onions. This lifts all those flavorful browned bits from the bottom of the pan.
- The balance of textures is paramount in a great stir-fry. Aim for tender-crisp vegetables and slightly chewy, browned sausage. Avoid overcooking the cabbage, as it can quickly lose its appealing crunch.
Notes
- Storage: Store any leftover stir-fry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
- Variations: Feel free to add other quick-cooking vegetables like broccoli florets, snap peas, shredded carrots, or mushrooms. A pinch of fresh ginger added with the garlic will also boost the aromatic profile.
- Serving Suggestion: This stir-fry is excellent served on its own, or over steamed white or brown rice, quinoa, or even cauliflower rice for a lower-carb option.
Frequently Asked Questions
Can I use different types of sausage for this recipe?
Absolutely! While Italian and smoked sausages work wonderfully, feel free to experiment with chicken or turkey sausage for a leaner option, or even a spicy chorizo for a bolder flavor profile. Just ensure they are cooked through.
What if I don't have sesame oil?
Toasted sesame oil provides a distinct nutty aroma and flavor that is characteristic of many Asian-inspired dishes. If unavailable, you can use another neutral oil for cooking and perhaps a tiny sprinkle of toasted sesame seeds at the end for some nutty texture and a hint of sesame essence, though the flavor won't be as deep.
How do I prevent the cabbage from getting soggy?
The key to crisp-tender cabbage is high heat and quick cooking. Ensure your skillet or wok is very hot before adding the vegetables and avoid overcrowding the pan. Stir-fry the cabbage and peppers rapidly until they are just cooked through but still retain a slight crunch. Cooking in batches, if necessary, helps maintain high heat.
Nutrition Facts (Per Serving)
Calories: 410-480, Protein: 28-32g, Fat: 28-35g, Carbohydrates: 15-20g (Estimates based on typical Italian sausage and ingredients listed, actual values may vary).
Allergy Information
Contains soy. For a gluten-free version, use tamari or a certified gluten-free soy sauce alternative. Always check the labels on your sausage for hidden allergens like dairy or gluten, especially with flavored varieties.
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