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Sausage and Cabbage Stir Fry

Sausage and cabbage stir fry with caramelized kielbasa, golden-edged cabbage, and a Dijon–apple cider vinegar glaze. Stir-fry method brings tender, slightly crisp cabbage edges with savory buttery sauce.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Sausage and cabbage stir fry
  • 1 lb smoked kielbasa or andouille sausage
  • 0.5 head green cabbage
  • 1 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 and pepper to taste
  • fresh parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown and remove sausage
  1. Heat a large skillet over medium-high heat and add the sliced smoked kielbasa or andouille sausage in an even layer; brown until caramelized, 5-7 minutes, then remove and set aside.
  2. Leave any browned bits in the pan so they flavor the cabbage, and keep the sausage warm while you cook the vegetables.
Sauté onion and seasonings
  1. Melt the unsalted butter in the same skillet over medium heat and sauté the sliced onion until softened and golden, 5 minutes, stirring occasionally.
  2. Add the minced garlic and the caraway seeds (optional) and cook until fragrant, 1 minute, stirring constantly to prevent burning.
Wilt and caramelize cabbage
  1. Add the roughly chopped green cabbage and cook, stirring occasionally, until wilted and slightly caramelized at the edges, 8-10 minutes.
  2. Keep the heat at medium so the cabbage softens while the edges develop light browning.
Glaze and toss with sausage
  1. Whisk the Dijon mustard, apple cider vinegar, and brown sugar in a small bowl until smooth, then pour over the cabbage.
  2. Return the browned sausage to the skillet and toss everything together until the glaze coats the cabbage, 1-2 minutes.
Finish and serve
  1. Season with salt and pepper to taste, then top with fresh parsley for serving and serve hot.

Notes

Pro tip: Don’t overcrowd the skillet when browning the sausage—caramelized edges create the best flavor for the cabbage. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet until warmed through. Freezing is not recommended because cabbage can soften too much. For a lower-sodium option, choose a reduced-sodium kielbasa/andouille and keep added salt minimal.