Go Back

Sausage and Cabbage Stir Fry

Sausage and cabbage stir fry with caramelized smoked kielbasa, tender golden-edged cabbage, and a tangy Dijon–apple cider vinegar glaze. Quick skillet method delivers savory, buttery flavor with lightly caramelized edges.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Brown and set aside sausage
  1. Heat a large skillet over medium-high heat and add the sliced kielbasa rounds. Brown until caramelized, then remove to a plate and set aside.
Sauté onion
  1. Reduce heat to medium and melt the butter in the same skillet. Sauté the sliced onion for 5 minutes, until softened and golden.
Cook aromatics
  1. Add the minced garlic and caraway seeds to the skillet. Cook for 1 minute, stirring, until fragrant.
Wilt and caramelize cabbage
  1. Add the chopped cabbage to the skillet and stir to coat in the buttery onion mixture. Cook for 8-10 minutes, stirring occasionally, until wilted and slightly caramelized at the edges.
Glaze with Dijon mixture
  1. In a small bowl, whisk together Dijon mustard, apple cider vinegar, and brown sugar until smooth. Pour the glaze over the cabbage and stir to combine.
Combine and finish
  1. Return the browned sausage to the skillet and toss everything together until evenly coated. Season with salt and black pepper to taste, then top with fresh parsley before serving.

Notes

For best browning, keep the sausage slices in a single layer and avoid crowding the pan. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat in a skillet over medium until warmed through. Freezing is not recommended because cabbage texture softens after thawing. For a lower-sugar option, reduce the brown sugar to 1/2 tablespoon while keeping the Dijon and apple cider vinegar the same.