Stir Fry Cabbage with Chicken Sausage

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.

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

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 

1x2x3x

• 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
• 1/2 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