Name: Sausage and Cabbage Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb sausage (pork or turkey), sliced or crumbled; 1 small head of cabbage, sliced; 1 onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; Optional: red pepper flakes, soy sauce, or ginger for extra flavor

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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This sausage and cabbage stir fry is the kind of dinner that shows up, looks impressive, and disappears fast. It gives you that savory comfort food vibe without the fuss or the laundry pile of pots.

If you like quick meals that still feel like a win, you might enjoy this other take on the same flavor family found on my site sausage and cabbage stir fry. Trust me, dinner does not need to be dramatic to be delicious.

Why This Recipe is Awesome

Why is this recipe so great? Short answer: it works. Long answer: it tastes amazing, comes together fast, and plays nice with whatever you already have in the fridge.

It is stupidly quick. You can get this on the table in under 30 minutes.
It is flexible. Swap sausage types, toss in extra veg, crank up the spice. No one is judging.
It is hearty without being heavy. Cabbage gives volume and texture while the sausage brings the savory party.

Also, if you are the kind of person who likes to remix sauces, this dish loves bold flavors. Want a punchy umami hit? Try a splash of soy and a pinch of garlic powder. Curious about other stir fry vibes? Check out a handy sauce idea over at beef and broccoli stir fry sauce which gives you ideas to jazz this up.

Big win: it is idiot proof. Even I did not mess it up the first time. OK maybe once, but that was user error, not the recipe.

Ingredients You’ll Need

1 lb sausage, pork or turkey, sliced or crumbled
1 small head of cabbage, sliced
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Optional: red pepper flakes, soy sauce, or ginger for extra flavor

Yes that is it. Minimal shopping list, maximal flavor. If you skip anything, skip the guilt not the garlic.

Step-by-Step Instructions

In a large skillet, heat the olive oil over medium heat.
Add the sausage and cook until browned.
Stir in the onion and garlic, cooking until softened.
Add the sliced cabbage and cook until wilted, about 5-7 minutes.
Season with salt, pepper, and optional ingredients to taste.
Serve warm.

Common Mistakes to Avoid

Overcrowding the pan. If you cram everything in, the sausage steams instead of browns. Browning means flavor. Give things space.
Cutting the cabbage too thick. Big chunks take longer to cook and make the texture clunky. Slice it thin or medium thin for best results.
Forgetting to taste. Salt is your friend here. Add a little, taste, then add more if needed.
Using low heat to rush the cook. Low and slow on the wrong part of the recipe equals limp veg and sad sausage. Cook hot enough to get a bit of color.
Ignoring optional ingredients. Sometimes a tiny splash of soy or a pinch of red pepper flakes makes it sing. Try them before you veto them.

Alternatives & Substitutions

Not into pork sausage? No problem. Use turkey, chicken, or a plant-based sausage for a twist. Want more veg power? Toss in sliced carrots, bell peppers, or even thin green beans toward the end for color and crunch. Prefer something vegetarian? Swap the sausage for browned tofu or tempeh and hit it with a little extra soy and ginger. If you need more inspiration for a veggie-forward swap, check out this speedy option 20 minute veggie tofu stir fry.

Some swaps I love personally

Use spicy sausage if you want heat without extra work.
Add a teaspoon of grated fresh ginger when cooking the garlic for a bright lift.
Finish with a splash of rice vinegar for a tangy pop that cuts richness.

Pro tip: If you add a sauce, add it at the end and let it reduce for a minute so everything gets glossy and sticky.

FAQ

Q Why would I use turkey instead of pork?
A Want something leaner but still satisfying? Turkey does the job. It gives you the sausage feel without the extra richness. Plus less guilt, more seconds.

Q Can I make this ahead of time?
A Sure. Cook it, cool it, stash it in the fridge for up to three days. Reheat in a skillet to keep the cabbage from getting too soggy. Microwave works in a pinch but skillet reheating wins.

Q Will this be too oily if I use pork sausage?
A Sometimes pork sausage releases fat. If it looks too greasy, spoon some out or blot with a paper towel. Or go turkey. Problem solved.

Q Can I add rice or noodles?
A Absolutely. Serve over rice, toss with noodles, or wrap in a tortilla. Why not? Flexibility is the dish’s middle name.

Q Is this kid friendly?
A Yep. Skip the red pepper flakes and keep the seasoning simple. Kids usually like the familiar sausage flavor and softened cabbage.

Q How do I store leftovers?
A Airtight container in the fridge for up to three days. For longer, freeze in a freezer safe container up to two months.

Q Can I double the recipe?
A Yes, but cook in batches if your pan is not huge. Browning needs room.

Final Thoughts

This recipe hits so many marks: cheap, fast, flexible, and comforting. It is a great midweek hero that asks for very little planning and rewards you with big flavors. Don’t overthink it. Keep the steps simple, taste as you go, and mess around with optional add ins. Cooking should be fun not a chore.

Now go impress someone or just impress yourself with dinner. You earned it. FYI this also makes excellent leftovers for lunch and IMO tastes even better the next day.

Conclusion

Want another take on sausage stir fry with helpful tips and photos? For more inspiration and a slightly different spin, check out this useful write up at Sausage Stir Fry – Chocolate with Grace.