Easy Beef Sausage Stir Fry Dinner

I started making this beef sausage and cabbage stir fry during a week where I seriously did not want to grocery shop again. I had cabbage sitting in the fridge, some beef sausage links, and not much else. I threw everything into one skillet expecting a “good enough” dinner, and somehow it turned into one of the recipes I now make on repeat when life gets busy.

Why This Recipe Works

Here’s the thing—cabbage gets overlooked because people assume it’s boring. What I figured out is that once it hits a hot skillet with sausage and garlic, it turns sweet, slightly crispy around the edges, and actually really satisfying. The beef sausage adds enough flavor that you don’t need a long ingredient list or complicated sauce.

Ingredient Notes

I usually use smoked beef sausage because it brings a lot of flavor quickly without needing extra seasoning.

Green cabbage works best here because it softens while still keeping a little texture. Red cabbage can work too, but the color changes everything purple by the end.

A splash of soy sauce helps balance the richness of the sausage without making the dish taste overly salty.

How to Make It

Start by slicing the sausage into rounds and cooking it in a large skillet until browned on both sides. Don’t rush this step because those browned edges add most of the flavor.

Once the sausage is cooked, remove it temporarily and toss sliced onions into the same pan. Let them soften slightly before adding garlic.

Add the cabbage in batches if needed because it looks like way too much at first. It cooks down fast. Stir everything around so the cabbage picks up the sausage drippings from the pan.

Once the cabbage starts softening and getting little browned spots, add the sausage back in along with soy sauce, black pepper, and a pinch of red pepper flakes if you like heat.

The cabbage should stay slightly crisp, not mushy. The whole kitchen smells smoky, savory, and buttery by the end.

Things I Learned the Hard Way

• Overcooked cabbage turns watery fast.
• Browning the sausage properly matters more than extra seasoning.
• Don’t overcrowd the skillet or the cabbage steams instead of browning.
• Leftovers taste surprisingly good the next day.

Storage & Serving Suggestions

Store leftovers in the fridge for up to 4 days. I usually reheat it in a skillet so the cabbage gets some texture back. Serve it on its own, over rice, or with roasted potatoes.

Sophie Bennett

Easy Beef Sausage Stir Fry Dinner

A quick and hearty skillet dinner with smoky beef sausage, tender cabbage, garlic, and onions ready in under 30 minutes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 14 oz smoked beef sausage sliced into rounds
• 1 small green cabbage thinly sliced
• 1 yellow onion sliced
• 3 garlic cloves minced
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional

Method

 

1. Heat olive oil in a large skillet over medium-high heat.
2. Add sausage and cook until browned on both sides, about 5–6 minutes. Remove from skillet.
3. Add onion and cook 2–3 minutes until softened. Stir in garlic.
4. Add cabbage and cook 5–7 minutes, stirring often, until softened with lightly browned edges.
5. Return sausage to skillet and stir in soy sauce, black pepper, and red pepper flakes if using.
6. Cook 2 more minutes and serve warm.

Notes

Avoid overcooking the cabbage so it keeps some texture. Smoked beef sausage adds the best flavor, but turkey sausage also works. Store leftovers refrigerated up to 4 days.