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Sausage And Cabbage Stir Fry

Sausage and cabbage stir fry with caramelized smoked sausage and golden-edge cabbage, finished with a Dijon and apple cider vinegar glaze. Quick skillet cooking delivers tender-crisp cabbage and savory buttery flavor in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Sausage and vegetables
  • 1 lb smoked kielbasa or andouille sausage
  • 0.5 head green cabbage
  • 1 large onion
  • 3 cloves garlic
  • 3 tbsp unsalted butter
Dijon glaze
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 0.5 tsp caraway seeds (optional)
Finishing
  • 1 salt and pepper to taste
  • 1 fresh parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Caramelize sausage
  1. Heat a large skillet over medium-high heat and brown the sausage slices until caramelized, about 6 to 8 minutes, turning occasionally until the rounds are deeply browned. Remove sausage and set aside.
Sauté onion and cook aromatics
  1. Melt the butter in the same pan over medium heat, then sauté the onion for 5 minutes until softened and golden, stirring occasionally. Add the minced garlic and caraway seeds and cook for 1 minute until fragrant, scraping browned bits from the pan.
Stir-fry cabbage
  1. Add the chopped cabbage to the skillet and cook for 8 to 10 minutes, stirring occasionally, until wilted and slightly caramelized at the edges. Keep the heat medium to maintain light browning while preventing burning.
Glaze and toss
  1. Whisk the Dijon mustard, apple cider vinegar, and brown sugar in a small bowl, then pour the mixture over the cabbage and let it bubble for 30 to 60 seconds. Return the sausage to the skillet and toss until the glaze coats everything evenly.
Season and serve
  1. Season with salt and pepper to taste, then top with fresh parsley and serve hot. Letting it sit for 2 minutes helps the sauce cling to the cabbage.

Notes

Pro tip: slice the kielbasa/andouille into even rounds so they caramelize at the same pace. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat until hot, adding a splash of water if needed. Freezing is not recommended because cabbage can soften too much after thawing. For a lighter option, use turkey kielbasa or a low-fat sausage and reduce the butter to 2 tablespoons without changing the glazing steps.