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Quick sausage and cabbage stir fry in a wok, showcasing the easy 30-minute recipe.

30-Minute Sausage Cabbage Stir-Fry

This quick and easy sausage and cabbage stir-fry is a perfect weeknight meal, ready in just 30 minutes. It's budget-friendly, versatile, and packed with flavor, making it a satisfying and healthy(ish!) alternative to takeout.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage sweet or hot
  • 1 medium head green cabbage, thinly sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons cooking oil vegetable, canola, or peanut
  • Salt to taste
  • Pepper to taste
  • Sesame seeds for garnish optional
  • Chopped green onions for garnish optional
  • Sriracha for garnish optional

Equipment

  • Large skillet or wok
  • Cutting board
  • Knife
  • Small bowl
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Spatula or wooden spoon
  • Lid for skillet or wok

Method
 

  1. Slice the sausage into bite-sized pieces. If using Italian sausage, remove it from the casings first.
  2. Core the cabbage and thinly slice it. Dice the onion and mince the garlic.
  3. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
  4. Add the sausage and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
  5. Add the remaining tablespoon of cooking oil to the skillet.
  6. Add the diced onion and cook until softened, about 3-5 minutes.
  7. Add the minced garlic and cook for another minute, until fragrant.
  8. Add the sliced cabbage to the skillet and stir-fry until it begins to soften, about 5-7 minutes. It will shrink down considerably as it cooks.
  9. In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, ground ginger, and red pepper flakes (if using).
  10. Pour the sauce over the cabbage and stir well to coat.
  11. Add the cooked sausage back to the skillet and stir to combine.
  12. Reduce the heat to low, cover the skillet, and simmer for another 5-10 minutes, or until the cabbage is tender but still slightly crisp. This allows the flavors to meld together beautifully.
  13. Taste and season with salt and pepper as needed.
  14. Garnish with sesame seeds, chopped green onions, or a drizzle of sriracha, if desired. Serve immediately.

Notes

For best results, don't overcrowd the pan; cook in batches if necessary. High heat is key for stir-frying. Adjust the sauce ingredients to your preference. Leftovers can be stored in the refrigerator for up to 3 days; reheat thoroughly. Try adding other vegetables like bell peppers, carrots, or mushrooms for added flavor and nutrients. Serve over rice or noodles for a more substantial meal.