Tuesday night in my small LA kitchen often calls for something quick that still feels substantial. This sausage and cabbage stir fry is one of those meals. It comes together in about 30 minutes, relying on a few key ingredients and a single pan. It’s comforting without being heavy, and it uses up that head of cabbage that always seems to linger in the produce drawer.
I find it’s a good option when I don’t want to think too much about dinner but still want something homemade. One thing I’ve learned, though, is that the cabbage can get a bit watery if you overcrowd the pan. It’s better to cook it in batches if your skillet isn’t quite large enough to ensure it actually browns instead of just steaming.
Essential proteins
Italian sausage forms the base of this meal. I usually opt for a sweet variety, but hot Italian sausage works well too if you prefer more heat. Just remember to remove the casings before cooking.
Fresh produce
A head of green cabbage, an onion, and two bell peppers (red and green for color) make up the bulk of the vegetables. Minced garlic adds a sharp aromatic note.
Pantry staples
Olive oil starts the sauté. Dried thyme and red pepper flakes bring warmth and a little spice. A splash of chicken broth, like the one from Trader Joe’s, helps deglaze the pan and meld the flavors at the end.
Instructions
Prepare the sausage
Warm the olive oil in a large skillet or wok over medium-high heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Once it’s browned and cooked through, remove it from the pan and set it aside, leaving any drippings.
Sauté the vegetables
Add the chopped onion and bell peppers to the same skillet. Cook them for about 5 to 7 minutes until they soften. Then, stir in the thinly sliced cabbage and minced garlic. Continue cooking for another 5 to 7 minutes, stirring occasionally, until the cabbage wilts down.
Combine and simmer
Return the cooked sausage to the pan with the vegetables. Stir in the dried thyme and red pepper flakes if you’re using them. Season with salt and black pepper. Pour in the chicken broth and bring everything to a simmer. Let it cook for 2 to 3 minutes, allowing the flavors to come together. This completes your sausage and cabbage stir fry, ready for an easy weeknight meal.
Notes From My Kitchen
Nonna Rosa always said a good meal starts with good ingredients. For this dish, that means quality sausage. I’ve found that using a mix of sweet and hot Italian sausage provides a nice balance without needing many other spices. It adds depth.
When I make this in my Instant Pot on the sauté function, I find the cooking times are pretty similar, maybe a minute or two faster for the vegetables. The key is to get a good sear on the sausage before adding the other ingredients. I usually serve it over plain white rice, which soaks up the broth and keeps the meal simple.
Sometimes I’ll add a fried egg on top for breakfast the next day if there are leftovers. It’s a quick way to repurpose the dish.
Variations
You can easily adjust this recipe to suit what you have on hand. If bell peppers aren’t available, sliced carrots or even some frozen peas added at the end work well. For a different flavor, try adding a tablespoon of soy sauce and a teaspoon of ginger along with the broth for an Asian-inspired twist.
Ground turkey or chicken can substitute for the Italian sausage if you prefer. Just be sure to season it well, as it’s leaner. A sprinkle of fresh parsley or cilantro at the very end brightens the dish up before serving.
Storage
Leftovers of this sausage and cabbage stir fry can be stored in an an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The cabbage maintains its texture fairly well, though it will soften a bit more. I find it tastes just as good the next day, sometimes even better as the flavors have more time to meld.
FAQ
Can I use different vegetables?
Certainly. This recipe is quite adaptable. Broccoli florets, sliced carrots, or even mushrooms would work well. Just be mindful of their cooking times; harder vegetables might need a few extra minutes.
How to make this dish spicier?
To increase the heat, you can add more red pepper flakes, or incorporate a pinch of cayenne pepper with the seasonings. Sliced fresh jalapeños or serrano peppers sautéed with the bell peppers would also provide a fresher, brighter spice.
Nutritional Information
The nutritional information provided is an estimate based on the ingredients and preparation methods outlined. One serving of this sausage and cabbage stir fry is approximately 475 calories. These values can vary depending on the specific brands of sausage and broth used, as well as the exact portion sizes. Factors like the fat content in the sausage or the sodium level in your chosen chicken broth will influence the final numbers. For more recipe ideas, check out our Pinterest page.
Print
Sausage and Cabbage Stir Fry (30 Minutes)
- Total Time: 35 minutes
- Yield: 4 servings
Description
This is a simple stir-fry dish featuring sausage, cabbage, and bell peppers.
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 head cabbage, thinly sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- ¼ cup chicken broth
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from the skillet and set aside, leaving a small amount of drippings in the pan.
- Add the chopped onion and bell peppers to the skillet. Cook for 5-7 minutes until softened.
- Stir in the thinly sliced cabbage and minced garlic. Cook for another 5-7 minutes, stirring occasionally, until the cabbage wilts.
- Return the cooked sausage to the skillet. Add the dried thyme and red pepper flakes (if using). Season with salt and black pepper to taste.
- Pour in the chicken broth and stir to combine. Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
- Serve hot.
Notes
- Adjust red pepper flakes to your preferred spice level.
- For extra flavor, use a mix of sweet and hot Italian sausage.
- This dish pairs well with rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: American
