Easy Sausage and Cabbage Stir Fry [Low Carb, 25 Min]

Step 1: Prep everything first.

Slice the smoked sausage into bite-sized rounds about 6mm (1/4 inch) thick. Thinly slice the cabbage, onion, and any optional vegetables like bell pepper or carrot. In a small bowl, whisk together the soy sauce, sesame oil, honey if using, and chili flakes. Having everything ready before you start cooking is the key to a smooth, stress-free stir fry because once the skillet is hot, things move quickly.

Step 2: Brown the sausage until crispy.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sausage slices in a single layer and cook for about 2 to 3 minutes per side until they are golden brown and slightly crispy on the edges. The smell at this point is incredible. Remove the browned sausage from the pan and set it aside on a plate. Leave the rendered fat in the skillet because it is going to flavor everything else.

Lora’s Tip: Resist the urge to move the sausage around. Let each piece sit flat against the hot pan for a full 2 minutes before flipping. That undisturbed contact is what creates the crispy, caramelized edge that makes this whole dish work.

Step 3: Cook the aromatics.

Add the remaining tablespoon of oil to the same skillet. Add the sliced onion and cook for about 2 minutes until it starts to soften and turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant. The garlic should be sizzling gently, not burning. If you can smell it getting too dark, stir immediately and move to the next step.

Step 4: Add the cabbage and vegetables.

Toss the thinly sliced cabbage into the pan and stir to coat it in the garlicky oil. Cook for 3 to 5 minutes, tossing occasionally, until the cabbage softens but still has a slight crunch. You want it tender-crisp, not wilted and soggy. If you are adding bell pepper or carrot, toss them in at the same time as the cabbage. The vegetables should be vibrant and just barely tender.

Lora’s Tip: If you have a lot of cabbage, cook it in two batches. A crowded pan creates steam instead of that beautiful sear, and you will end up with limp, watery cabbage instead of the crispy-tender texture you want.

Step 5: Combine everything with the sauce.

Return the browned sausage to the skillet. Pour the prepared sauce over everything and toss well to make sure every piece of cabbage and sausage is coated in that savory, slightly sweet glaze. Cook for another 2 to 3 minutes, stirring constantly, until the sauce reduces slightly and clings to all the ingredients. The kitchen is going to smell absolutely unreal at this point. If you are looking for another quick weeknight dinner to add to the rotation, my Low Carb Cheesy Garlic Chicken Wraps are another low-carb favorite that comes together in about the same time.

Step 6: Garnish and serve immediately.

Remove the skillet from the heat. Sprinkle with sesame seeds and a handful of fresh herbs like cilantro or green onion if you have them. Serve the sausage and cabbage stir fry hot, straight from the pan. It is delicious on its own or served over a bed of steamed rice, cauliflower rice, or quinoa for a more substantial meal.

Lora’s Tip: A squeeze of fresh lime juice right before serving adds a burst of brightness that wakes up all the savory, smoky flavors. I never skip this step.