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Sausage And Cabbage Stir Fry

Sausage and cabbage stir fry with caramelized smoked sausage and golden-edged cabbage in a Dijon–apple cider vinegar glaze. Sautéed onions and garlic add savory depth, then the cabbage wilts and lightly browns at the edges.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Smoked kielbasa or andouille sausage
  • 1 lb smoked kielbasa or andouille sausage sliced into rounds
Green cabbage
  • 0.5 green cabbage roughly chopped
Onion
  • 1 onion sliced
Garlic
  • 3 garlic minced
Butter
  • 3 tbsp unsalted butter
Dijon mustard
  • 2 tbsp Dijon mustard
Apple cider vinegar
  • 2 tbsp apple cider vinegar
Brown sugar
  • 1 tbsp brown sugar
Caraway seeds (optional)
  • 0.5 tsp caraway seeds (optional) optional
Salt and pepper
  • 1 salt and pepper to taste to taste
Fresh parsley
  • 1 fresh parsley for serving for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausage
  1. Heat a large skillet over medium-high heat and add the sliced smoked kielbasa or andouille sausage. Brown until caramelized, 6-8 minutes, then remove to a plate and set aside (you should see deep golden-brown edges).
Sauté the onion and build flavor
  1. Melt the unsalted butter in the same skillet over medium heat, then add the sliced onion. Sauté for 5 minutes until softened and golden (stir occasionally so it browns instead of steaming).
  2. Add the minced garlic and the optional caraway seeds, then cook for 1 minute. Stir constantly just until fragrant (about 1 minute, no browning).
Wilt and caramelize the cabbage
  1. Add the roughly chopped green cabbage to the skillet and toss to coat. Cook for 8-10 minutes, stirring occasionally, until wilted and slightly caramelized at the edges.
Glaze and finish
  1. Whisk together the Dijon mustard, apple cider vinegar, and brown sugar, then pour the mixture over the cabbage. Cook for 1-2 minutes, stirring, until glossy.
  2. Return the caramelized sausage to the skillet and toss everything together. Cook for 2-3 minutes so the sausage heats through and the cabbage is evenly coated.
  3. Season with salt and pepper to taste, then turn off the heat and top with fresh parsley for serving. Serve hot and straight from the skillet.

Notes

For best caramelization, let the sausage rounds sit briefly without stirring until they’re browned, then flip and finish. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat in a skillet over medium until hot. Freezing is not recommended for the cabbage texture. For a lighter option, use turkey kielbasa and reduce butter to 2 tablespoons.