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Sausage and Cabbage Stir Fry

Sausage and cabbage stir fry with caramelized smoked kielbasa and golden-edged cabbage tossed in a savory Dijon-apple cider vinegar glaze. Quick skillet cooking delivers tender cabbage with browned edges and a glossy mustard 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 and cabbage stir fry
  • 1 lb smoked kielbasa or andouille sausage Sliced into rounds.
  • 0.5 head green cabbage Roughly chopped.
  • 1 onion Large, sliced.
  • 3 clove 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) Optional.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 fresh parsley For serving.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the sausage
  1. Heat a large skillet over medium-high heat, then add sliced smoked kielbasa or andouille sausage in a single layer. Brown until caramelized, then remove and set aside.
Sauté onion and aromatics
  1. In the same skillet, melt the unsalted butter over medium heat. Sauté the sliced onion for 5 minutes until softened and golden.
  2. Add the minced garlic and caraway seeds, if using, then cook for 1 minute while stirring to prevent burning.
Wilt and caramelize cabbage
  1. Add the roughly chopped green cabbage and cook for 8-10 minutes, stirring occasionally, until wilted and slightly caramelized at the edges.
Glaze and toss
  1. Whisk together the Dijon mustard, apple cider vinegar, and brown sugar in a small bowl, then pour over the cabbage. Return the sausage to the pan and toss everything together until coated.
  2. Season with salt and pepper to taste, then top with fresh parsley before serving.

Notes

For best browning, don’t overcrowd the skillet—cook the sausage in a single layer and let it sit briefly between stirs. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium until hot. Freezing is not recommended because cabbage can turn softer after thawing. For a lower-sodium option, choose a reduced-sodium kielbasa or andouille and still adjust salt to taste.