Description
This Sausage and Cabbage Stir Fry is a quick and flavorful one-pan meal combining savory sausage with crisp cabbage and colorful bell peppers. Perfect for a nutritious weeknight dinner, it features tender sautéed vegetables seasoned with garlic, soy sauce, and just a hint of spice.
Ingredients
Scale
Sausage and Vegetables
- 1 lb (450 g) sausage (Italian, smoked, or chicken sausage, sliced)
- 4 cups green cabbage (chopped, about half a medium head)
- 1 medium onion (thinly sliced)
- 1 bell pepper (sliced, any color)
- 3 cloves garlic (minced)
Seasonings and Oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (adjust to taste)
Instructions
- Prepare Ingredients: Slice the sausage into bite-sized pieces, chop the cabbage, thinly slice the onion and bell pepper, and mince the garlic to have everything ready for cooking.
- Cook Sausage: Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced sausage and cook for 5-7 minutes until browned on all sides and cooked through.
- Sauté Vegetables: Add the sliced onion and bell pepper to the skillet with the sausage. Sauté for 3-4 minutes until the vegetables soften.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook Cabbage: Add the chopped cabbage to the skillet, stirring well. Cook for 5-7 minutes until the cabbage is tender but still has a slight crunch.
- Combine and Season: Return the cooked sausage to the skillet if removed, then add the soy sauce, black pepper, and red pepper flakes. Stir thoroughly to combine all flavors.
- Heat Through and Serve: Continue cooking for another 2-3 minutes to heat everything through evenly. Serve the stir fry warm for a hearty meal.
Notes
- Choose your preferred sausage type for different flavors—Italian sausage provides a spiced taste, smoked sausage adds depth, while chicken sausage keeps it lighter.
- Adjust red pepper flakes according to desired spice level.
- For a gluten-free option, use gluten-free soy sauce or tamari.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed rice or quinoa for a complete meal.
