Go Back

Sausage and Cabbage Stir Fry

This sausage and cabbage stir fry is a fast, savory meal combining protein and fiber-rich cabbage with anti-inflammatory spices. It’s gut-friendly because it boosts fiber intake and supports a balanced gut environment.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb sausage (Italian or chicken sausage, casings removed) Choose nitrate-free sausage for health benefits.
  • 1 medium head green cabbage (about 1.5–2 lbs), thinly sliced High in fiber and prebiotic compounds.
  • 1 medium onion, thinly sliced (optional) Add for extra flavor.
  • 2 cloves garlic, minced (or 1 tbsp garlic-infused oil for low FODMAP) Garlic contains prebiotic inulin and antimicrobial compounds.
  • 1 tbsp fresh ginger, grated Soothes the digestive tract.
  • 2 tbsp olive oil or avocado oil Use as a cooking fat, heart-healthy.
  • 1 tbsp soy sauce or tamari (use gluten-free tamari if needed) Adds umami flavor.
  • 1 tbsp apple cider vinegar or rice vinegar Enhances flavor and aids digestion.
  • 1 tsp smoked paprika (optional) For added depth of flavor.
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional) Add for heat.
  • Fresh parsley or green onions for garnish
  • Salt, to taste Adjust based on the saltiness of sausage.

Method
 

Preparation
  1. Thinly slice cabbage and onion, mince garlic and ginger, remove sausage from casings.
Cooking
  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, crumble, and brown until cooked through, about 6-8 minutes. Remove sausage to a bowl and drain excess fat if necessary.
  2. Add remaining oil to the skillet. Sauté onion for 2-3 minutes until starting to soften.
  3. Stir in garlic and ginger; cook 30-45 seconds until fragrant.
  4. Add sliced cabbage and smoked paprika; toss to combine and spread into an even layer. Cook undisturbed for 2 minutes to caramelize, then stir and continue cooking 4-6 minutes until cabbage is tender-crisp.
  5. Return sausage to the pan. Add soy sauce, vinegar, black pepper, and red pepper flakes. Stir and cook 1-2 minutes to marry flavors.
  6. Taste and adjust salt. Garnish with parsley or green onions and serve hot.

Notes

Let the stir fry cool to room temperature before storing. It keeps well in the fridge for 3-4 days and freezes for up to 2 months. Reheat gently to avoid drying the sausage.