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    Home » SIDE DISH RECIPES » Stir Fry Cabbage with Chicken Sausage

    Stir Fry Cabbage with Chicken Sausage

    Published: Dec 21, 2020

    Jump to Recipe * Print Recipe

    Tender Stir Fry Cabbage seasoned with a Cajun spice blend and tossed with seared chicken andouille sausage, a quick and easy side dish, that goes just about with anything and is ready in minutes.

    Stir fry cabbage also known as fried cabbage is a flavorful side dish that comes together in minutes.  There's nothing fancy about this recipe and doesn't require any fancy ingredients or equipment.

    This recipe is perfect for casual weeknight meals, special occasions or for holidays. 

    Ingredients

    • Green cabbage
    • Chicken sausage
    • Cajun spice blend
    • Shallot
    • Fresh garlic
    • Red pepper flakes
    • Kosher salt
    • Butter or extra virgin olive oil
    • Low sodium chicken broth

    Recipe essentials

    • Cast iron skillet, non stick skillet, or other heavy bottom skillet

    How to stir fry cabbage

    • Prep ingredients (remove the core from the cabbage and give cabbage a rough chop, thinly chop shallot, mince garlic, dice chicken sausage)
    • Add a little oil or butter to the skillet and saute the chicken sausage until golden brown then place on clean plate
    • To the same skillet, add shallots and saute until translucent add garlic and saute until fragrant, and the Cajun spice blend and saute for an additional 15 to 30 seconds.
    • Deglaze the skillet with chicken broth.  Lower the heat and add chopped cabbage to the skillet and saute for a few minutes just until tender, then add the sauteed sausage back to the skillet and toss.

    seared chicken sauage in cask iron skillet

    sauteed shallots, garlic, cajun seasoning in cast iron skillet

    cabbage in cast iron skillet

    close up shot of stry fry cabbage in cast iron skillet

    Tips

    • Instead of sausage, you can use bacon; however, if using turkey bacon additional oil or butter is recommended as turkey bacon doesn't contain much fat.
    • Do not overcook the cabbage as it will turn soft and mushy.  Tender and crisp is the texture I prefer.
    • Use low sodium chicken broth as your liquid instead of water as this will create more flavor.
    • If you want your cabbage to have texture, do not chop to small or slice too thin.
    • If vegetarian or vegan, use vegan bacon and vegetable broth - keep in mind that oil will need to be used as vegan bacon doesn't contain fat.
    • Cabbage cooks down, so I recommend using at least 2 heads of cabbage depending on how many people you're serving.

    How to store

    Store by placing any leftover stir fry cabbage in an airtight container and placing it in the fridge for up to 3 days. 

    I do not recommend freezing as cabbage already has a high water content this can potentially create mushy cabbage once its reheated.

    How to reheat

    You can reheat by simply adding any leftover stir fry cabbage to a pot and reheating on the stove-top over medium heat until it's warm.

    You may also like

    Stir fry cabbage will go great with:

    Cajun Roasted Turkey Thighs

    Tender Braised Brisket

    Braised Beef Short Ribs

    Roasted Cornish Hens

    Cajun Spatchcock Chicken

     

    For more recipe ideas and inspiration, be sure to connect with me on Instagram and Pinterest.

     

    Thanks for visiting,

     

    Cree

    stir fry cabbage in cast iron skillet

    Stir Fry Cabbage

    Tender Stir Fry Cabbage seasoned with a Cajun spice blend and tossed with seared chicken andouille sausage for a quick and easy side dish.
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    Prep Time: 7 minutes
    Cook Time: 8 minutes
    Calories: 155kcal

    Equipment

    • Skillet

    Ingredients 

    • 1 large cabbage (1 large head or 2 small heads of cabbage)
    • 1 clove garlic (minced)
    • 1 shallot (chopped)
    • 2 tsp kosher salt (more or less to taste)
    • 3 tsp Cajun spice blend
    • 2 tbsp grape-seed oil
    • ½ cup low sodium chicken broth

    Instructions

    • Wash cabbage remove core, give a rough chop, and dry cabbage using a salad spinner. Dry the cabbage in batches for best results. Set aside.
    • Dice sausage, chop shallot, mince garlic. Set aside.
    • Place skillet over medium high heat. Add grape-seed oil. When oil is hot, add chopped sausage to the skillet and sear on both sides about 2 to 3 minutes per side. Remove the sausage using a slotted spoon or spatula and place on a clean plate. Set aside. (Make sure that oil and brown bits remain in the skillet).
    • To the same skillet, add the shallots and saute until translucent about 3 minutes. Add the minced garlic and saute until fragrant about 30 seconds. Add the Cajun spice blend and saute for another 15 to 30 seconds.
    • Deglaze the skillet with chicken broth. Lower the heat and add roughly chopped cabbage to the skillet and cover with the lid for 5 minutes. Turn off heat and toss the cabbage in the skillet with tongs.
    • Season with kosher salt to taste. Start with 2 tsp of kosher salt. Sprinkle seared sausage over the top and serve.

    Notes

    Tips:
     
    • Instead of sausage, you can use bacon; however, if using turkey bacon additional oil or butter is recommended as turkey bacon doesn't contain much fat.
     
    • Do not overcook the cabbage as it will turn soft and mushy.  Tender and crisp is the texture I prefer.
     
    • Use low sodium chicken broth as your liquid instead of water as this will create more flavor.
     
    • If you want our cabbage to have texture, do not chop to small or slice too thin.
     
    • If vegetarian or vegan, use vegan bacon and vegetable broth - keep in mind that oil will need to be used as vegan bacon doesn't contain fat.
     
    • Cabbage cooks down, so I recommend using at least 2 heads of cabbage depending on how many people you're serving.
     
     

    Nutrition

    Calories: 155kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 1230mg | Potassium: 616mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1155IU | Vitamin C: 115mg | Calcium: 129mg | Iron: 2mg
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    Hi There, I'm Cree! Welcome to Cooking With Bliss. I absolutely love cooking and sharing recipes with my family, friends, and all of you. Whether you're vegetarian or a meat-lover, there's something here for all to enjoy.

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