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Sausage and Cabbage Stir Fry — Family Dinner Ready in 30 Minutes Pinterest recipe pin

30-Minute Sausage and Cabbage Stir Fry

A quick, family-friendly sausage and cabbage stir fry with browned sausage, crisp-tender cabbage, and a bright soy-ginger finish ready in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fully cooked smoked turkey or chicken sausage sliced into 1/3-inch rounds
  • 1 tablespoon neutral oil plus 1 tablespoon divided
  • 1 medium green cabbage about 1.5 to 2 pounds, core removed and thinly shredded (about 8 cups)
  • 1 medium yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon cornstarch dissolved in 2 tablespoons cold water
  • 2 green onions thinly sliced, for garnish
  • Juice of 1/2 lemon or lime optional
Optional additions
  • 1/2 teaspoon red pepper flakes optional
  • 8 ounces cooked rice or noodles for serving optional

Equipment

  • 1 12-inch skillet or 14-inch wok
  • 1 Chef's knife and cutting board
  • 1 Measuring cups and spoons
  • 1 Tongs or spatula

Method
 

Prepare the ingredients
  1. Slice the sausage into 1/3-inch rounds and shred the cabbage thinly; spread the cabbage on paper towels and pat dry to remove surface moisture.
  2. Mix soy sauce, rice vinegar, brown sugar, sesame oil, and cornstarch slurry in a small bowl and set aside.
Brown the sausage
  1. Heat a 12-inch skillet over medium-high heat until very hot, add 1 tablespoon oil, and arrange sausage slices in a single layer; sear undisturbed 2–3 minutes until browned, flip and brown the other side 1–2 minutes, then remove to a plate and drain excess fat leaving about 1 tablespoon in the pan.
Stir fry cabbage and aromatics
  1. Add remaining tablespoon oil to the hot skillet, add sliced onion and cook 2 minutes until translucent, add garlic and ginger and stir 30 seconds until fragrant, then add shredded cabbage and stir-fry 3–5 minutes until crisp-tender with a few browned edges.
Combine and finish
  1. Return the sausage to the skillet, pour the soy-ginger sauce over everything, and stir continuously 1–2 minutes until the sauce thickens and coats the ingredients; taste and adjust seasoning with salt or a splash more vinegar if needed.
  2. Remove from heat, garnish with green onions and an optional squeeze of lemon or lime, and serve immediately over rice or noodles if desired.

Notes

Patting the cabbage dry prevents a watery stir fry; if sausage is very fatty, drain excess but leave a tablespoon for flavor. For gluten-free, use tamari and verify sausage ingredients. Refrigerate leftovers up to 3 days; freezing will soften cabbage and is not recommended for best texture.