Go Back

Sausage And Cabbage Stir Fry

Sausage and cabbage stir fry with caramelized smoked kielbasa and golden-edged cabbage in a tangy Dijon-apple cider vinegar glaze. A quick skillet method delivers tender cabbage with lightly browned edges and savory pan flavor.
Print Recipe Pin Recipe
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 Cabbage Stir Fry
  • 1 lb smoked kielbasa or andouille sausage Slice into rounds.
  • 0.5 green cabbage Roughly chopped (about 1/2 head).
  • 1 onion Sliced.
  • 3 clove garlic Minced.
  • 3 tbsp unsalted butter
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 0.5 tsp caraway seeds Optional.
  • 0.25 salt and pepper to taste Use to season.
  • 1 fresh parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown sausage
  1. Heat a large skillet over medium-high heat and add the sliced smoked kielbasa rounds. Brown until caramelized, then remove and set aside.
Sauté onion
  1. Melt the unsalted butter in the same pan. Sauté the sliced onion for 5 minutes, stirring occasionally, until softened and golden.
Flavor the pan
  1. Add the minced garlic and caraway seeds (if using) to the pan and cook for 1 minute. Stir constantly to prevent browning.
Cook cabbage
  1. Add the chopped green cabbage to the skillet and cook for 8-10 minutes, stirring occasionally, until wilted and slightly caramelized at the edges. Keep heat at medium-high for best browning.
Glaze with Dijon
  1. Whisk the Dijon mustard, apple cider vinegar, and brown sugar in a bowl. Pour the mixture over the cabbage and let it coat for 30-60 seconds, bubbling lightly.
Combine and finish
  1. Return the caramelized sausage to the skillet. Toss everything together until evenly coated and heated through, about 1-2 minutes.
  2. Season with salt and pepper to taste and top with fresh parsley before serving. Serve hot straight from the skillet.

Notes

For the best caramelization, keep the pan hot while browning the sausage and avoid crowding the skillet. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because cabbage can soften too much. Dietary swap: use gluten-free Dijon mustard if needed.