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Sausage And Cabbage Stir Fry

Sausage and cabbage stir fry with caramelized kielbasa and golden-edge cabbage in a Dijon and apple cider vinegar glaze. Quick skillet method gives tender cabbage with lightly browned 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Sausage and vegetables
  • 1 lb smoked kielbasa or andouille sausage
  • 0.5 head green cabbage
  • 1 large onion
  • 3 cloves garlic
Butter-Dijon glaze
  • 3 tbsp unsalted butter
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 0.5 tsp caraway seeds (optional)
Seasoning and serving
  • 0.25 salt and pepper to taste to taste
  • 1 fresh parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For the best caramelization, don’t overcrowd the sausage slices—brown in batches if needed. 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 isn’t recommended because cabbage texture can soften. If you want a lower-sodium option, choose a reduced-sodium kielbasa and increase pepper to keep the flavor punch.