Sausage and Cabbage Stir Fry is a quick, hearty dish that perfectly balances flavors and textures. Packed with savory sausage and tender cabbage, this stir fry is not only delicious but also highly nutritious. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish, this recipe is sure to satisfy!
Ingredients
- 1 lb sausage (450 g, Italian or your choice)
- 4 cups cabbage, chopped (about 300 g)
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil (30 ml)
- Salt and pepper to taste
- Optional: soy sauce, red pepper flakes
Directions
- Heat olive oil in a large skillet over medium heat.
- Add sliced onion and cook until translucent, about 3-5 minutes.
- Add minced garlic and sausage, cooking until the sausage is browned, about 5-7 minutes.
- Stir in chopped cabbage and cook until tender, about 5-7 minutes.
- Season with salt, pepper, and optional soy sauce or red pepper flakes to taste.
- Serve hot.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Nutrition Info: Approximately 300 calories per serving (depending on the sausage used)
How to serve
Sausage and Cabbage Stir Fry can be served over a bed of rice for a filling meal or enjoyed on its own for a low-carb option. You can also top it with green onions or sesame seeds for an added crunch. For those who enjoy spicy food, a sprinkle of red pepper flakes or a drizzle of hot sauce can elevate the flavor. This dish pairs well with a light salad or steamed vegetables for a complete, wholesome dinner.
FAQs
Can I use different types of sausage?
Absolutely! You can use any type of sausage you prefer, including chicken, turkey, or even plant-based options for a vegetarian version.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop.
Can I add other vegetables?
Yes! Feel free to add other vegetables like bell peppers, carrots, or snap peas to customize your stir fry and increase its nutritional value.