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Sausage and Cabbage Stir Fry

This quick, one-skillet sausage and cabbage stir fry is a 30-minute weeknight winner: smoky sausage slices, tender-crisp cabbage, onions, and a simple savory-sesame sauce. Low-carb, keto-friendly, high-protein, budget-friendly, and naturally gluten-free with tamari. Big flavor with minimal cleanup—perfect for busy nights or meal prep.
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Ingredients Method Notes

Ingredients
  

  • 7 oz 200 g smoked sausage (kielbasa, andouille, or similar), sliced into rounds
  • 1 medium head cabbage ~14 oz / 400 g, thinly sliced
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil or avocado oil
  • Optional add-ins: 1 bell pepper sliced, 1 medium carrot (julienned)
  • 2 tablespoons soy sauce or tamari gluten-free
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey or low-carb sweetener optional
  • Pinch red pepper flakes or chili flakes optional
  • Salt & black pepper to taste
  • Garnish optional: sesame seeds, sliced green onions, chopped parsley

Method
 

  1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add sliced sausage and cook 4–5 minutes until browned and slightly crispy on edges. Remove to a plate.
  2. In the same pan (add remaining oil if needed), add sliced onion and minced garlic. Sauté 1–2 minutes until fragrant.
  3. Add thinly sliced cabbage (and optional bell pepper/carrot). Stir-fry 3–5 minutes until cabbage wilts slightly but remains crisp-tender.
  4. Return sausage to the pan. Whisk together soy sauce/tamari, sesame oil, honey (if using), and chili flakes in a small bowl. Pour over the mixture.
  5. Toss everything to coat evenly. Cook 2–3 minutes more until sauce thickens slightly and everything is heated through.
  6. Taste and adjust with salt, pepper, or extra soy/sesame oil.
  7. Remove from heat. Serve hot, garnished with sesame seeds or green onions if desired.

Notes

For extra crunch: Don’t overcook the cabbage—keep it high heat and quick.
Low-carb/keto: Skip honey or use monk fruit sweetener; serve over cauliflower rice.
Make-ahead: Chop veggies and slice sausage up to 1 day ahead.
Storage: Refrigerate leftovers up to 3–4 days; reheat in skillet with a splash of water.
Variations: Add broccoli, mushrooms, or zucchini for more veggies.