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Sausage and Cabbage Stir Fry

Sausage and cabbage stir fry with caramelized smoked kielbasa, golden-edged cabbage, and a Dijon–apple cider vinegar glaze. Quick skillet method yields tender cabbage with lightly browned edges and 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage stir fry
  • 1 lb smoked kielbasa or andouille sausage
  • 0.5 green cabbage roughly chopped (about 1/2 head)
  • 1 onion large, sliced
  • 3 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 to taste
  • 0.25 black pepper to taste
  • 2 tbsp fresh parsley for serving, chopped

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausage
  1. Heat a large skillet over medium-high heat and brown the sausage slices until caramelized, then remove and set aside.
  2. Keep the skillet hot so the browned bits stay in the pan for flavor.
Sauté the onion
  1. Melt the butter in the same pan and sauté the onion for 5 minutes until softened and golden.
Cook garlic and cabbage
  1. Add the garlic and caraway seeds and cook for 1 minute, stirring so they don’t brown too much.
  2. Add the cabbage and cook for 8-10 minutes, stirring occasionally, until wilted and slightly caramelized at the edges.
Glaze and toss
  1. Whisk the Dijon, apple cider vinegar, and brown sugar, then pour the mixture over the cabbage.
  2. Return the sausage to the pan and toss until everything is coated and glossy.
  3. Season with salt and pepper to taste and top with fresh parsley before serving.

Notes

For best browning, slice the kielbasa evenly so the rounds caramelize at the same rate. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until hot. Freezing is not recommended because cabbage texture softens. Dietary swap: use turkey kielbasa or chicken sausage to lower fat while keeping the same Dijon–vinegar glaze.