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Sausage and Cabbage Stir Fry

Sausage and cabbage stir fry with caramelized kielbasa, golden-edged cabbage, and a Dijon–apple cider vinegar glaze. Quick skillet method delivers 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Sausage and vegetables
  • 1 lb smoked kielbasa or andouille sausage Slice into rounds.
  • 0.5 green cabbage Roughly chopped.
  • 1 onion Sliced.
  • 3 garlic Minced.
  • 3 tbsp unsalted butter
Dijon glaze
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 0.5 tsp caraway seeds Optional.
Seasoning and serving
  • salt and pepper To taste.
  • 1 fresh parsley For serving.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize and set aside
  1. Brown sausage slices in a large skillet until caramelized, then remove and set aside.
  2. Melt butter in the same pan, using the browned bits as flavor.
Sauté and stir-fry
  1. Sauté onion for 5 minutes until softened and golden.
  2. Add garlic (and caraway seeds, if using) and cook for 1 minute.
  3. Add cabbage and cook for 8-10 minutes, stirring occasionally, until wilted and slightly caramelized at the edges.
Glaze and finish
  1. Whisk Dijon, apple cider vinegar, and brown sugar, then pour over the cabbage.
  2. Return sausage to the pan and toss everything together until evenly coated.
  3. Season with salt and pepper, then top with fresh parsley before serving.

Notes

For best caramelization, don’t crowd the sausage in the skillet—brown in batches if needed. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended because cabbage texture softens. For a lighter option, use turkey kielbasa or chicken sausage while keeping the same Dijon–vinegar glaze.