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Sausage And Cabbage Stir Fry

Sausage and cabbage stir fry with caramelized kielbasa and golden-edge cabbage in a savory Dijon and apple cider vinegar glaze. Quick skillet method delivers tender, slightly browned cabbage with smoky sausage rounds.
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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
  

Smoked kielbasa or andouille sausage
  • 1 lb smoked kielbasa or andouille sausage sliced into rounds
Green cabbage
  • 0.5 head green cabbage roughly chopped
Onion
  • 1 onion sliced
Garlic
  • 3 cloves garlic minced
Unsalted 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
Salt and pepper
  • 1 salt and pepper to taste
Fresh parsley
  • 1 fresh parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausage
  1. Heat a large cast iron skillet over medium-high heat and add the sausage rounds. Cook 6-8 minutes, stirring occasionally, until caramelized and browned at the edges; remove and set aside.
Sauté the aromatics
  1. Lower heat to medium and melt the unsalted butter in the same skillet. Sauté the onion for 5 minutes until softened and golden.
  2. Add the garlic and caraway seeds to the skillet. Cook 1 minute, stirring constantly, until fragrant.
Stir fry the cabbage
  1. Add the chopped green cabbage to the skillet and stir to coat in the buttery onion mixture. Cook 8-10 minutes, stirring occasionally, until wilted and slightly caramelized at the edges.
  2. In a small bowl, whisk the Dijon mustard, apple cider vinegar, and brown sugar until smooth. Pour the glaze over the cabbage and stir to combine.
Finish and serve
  1. Return the caramelized sausage to the skillet. Toss everything together for 1-2 minutes until heated through.
  2. Season with salt and pepper to taste. Top with fresh parsley and serve hot.

Notes

For the most caramelized cabbage, don’t overcrowd the pan—use a wide skillet and stir only occasionally during the 8-10 minute cook. 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 and lose texture. For a lower-sodium option, choose a reduced-sodium kielbasa and season lightly with a salt-free pepper blend.