Spicy sausage and cabbage skillet delivers all the savory, sesame-scented punch of an egg roll without the wrapper. Hot Italian sausage, napa cabbage, peppers, and mushrooms stir-fry in one pan in 30 minutes. Dinner lands at 6 g net carbs and tastes like takeout.
Your New Favorite 30-Minute Skillet Meal!
Say goodbye to takeout menus and hello to your new weeknight obsession! This Spicy Sausage and Cabbage Skillet packs all the irresistible, savory flavors of an egg roll into one easy, low-carb dish. We’re talking zesty Italian sausage, crisp-tender veggies, and a tangy ginger-sesame sauce that comes together in just 30 minutes. It’s fast, flavorful, and guaranteed to end up in your regular dinner rotation.
Ingredients
• 1 tablespoon / 15 ml olive oil
• 1 pound / 450 g (15.9 oz) bulk hot Italian sausage
• 4 cloves garlic, minced
• 1½ teaspoons grated fresh ginger
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 4 ounces / 115 g (4.1 oz) cremini mushrooms, thinly sliced
• 1 medium head napa cabbage, thinly shredded
• 1 small green bell pepper, julienned
• 1 small red bell pepper, julienned
• 2 tablespoons / 30 ml (1 fl oz) unseasoned rice vinegar
• 2 tablespoons / 30 ml (1 fl oz) coconut aminos or gluten-free tamari
• 2 teaspoons / 10 ml (0.3 fl oz) toasted sesame oil
• 2 tablespoons chopped fresh chives, for garnish
• 2 tablespoons (30 ml / 1 fl oz) toasted sesame seeds, for garnish
Instructions
1. Directions
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the sausage, garlic, ginger, salt, and pepper. Use a spatula to break the sausage into crumbles and cook until fully browned, about 5-7 minutes.
3. With a slotted spoon, transfer the cooked sausage to a separate plate, leaving the flavorful drippings in the skillet.
4. Add the sliced mushrooms to the hot skillet and cook until they are tender and have released their moisture, about 3-4 minutes. Add the shredded cabbage and stir-fry until it just begins to wilt, about 3-4 minutes more.
5. Stir in the julienned bell peppers, rice vinegar, coconut aminos, and toasted sesame oil. Continue to cook, tossing frequently, until the peppers are crisp-tender, about 3 minutes.
6. Return the cooked sausage to the skillet and toss everything together to combine and heat through. Serve immediately, garnished generously with fresh chives and toasted sesame seeds.
Nutritional Information
• Nutrition Facts (per serving)
• CALORIES: 275 | FAT: 20 g | PROTEIN: 14 g | TOTAL CARBS: 9 g | DIETARY FIBER: 3 g | NET CARBS: 6 g
Pro Tips
• For a faster weeknight prep, shred the cabbage and julienne the peppers up to 2 days in advance and store them in an airtight container in the refrigerator.
• Easily control the spice level by swapping the hot Italian sausage for a mild or sweet variety. For an extra kick, add ¼ teaspoon of red pepper flakes with the garlic.
• This recipe is versatile! Feel free to substitute the sausage with ground pork, chicken, or turkey. You can also add other quick-cooking vegetables like shredded carrots or bean sprouts.
FAQ
Q: Can I make this sausage and cabbage skillet less spicy
A: Yes, you can easily control the heat. The recipe suggests swapping the hot Italian sausage for a mild or sweet variety to make it less spicy.
Q: What other proteins can I use besides sausage
A: This recipe is very versatile. You can easily substitute the Italian sausage with other ground meats like pork, chicken, or turkey.
Q: Is this skillet meal keto-friendly
A: Yes, with only 6 grams (0.21 oz) of net carbs per serving, this Spicy Sausage and Cabbage Skillet is a great option for those following a keto or low-carb diet.
Q: How can I prep this meal in advance to save time
A: For faster weeknight prep, you can shred the cabbage and julienne the peppers up to two days ahead of time. Store them in an airtight container in the refrigerator until you’re ready to cook.
Pro Tips
- Brown the sausage first and cook the vegetables in the drippings left behind — that flavored fat is the base of the whole dish.
- Shred the cabbage and julienne the peppers up to 2 days ahead and refrigerate them to cut weeknight prep to minutes.
- Control the heat by choosing mild or sweet Italian sausage instead of hot, or add 1/4 teaspoon of red pepper flakes with the garlic for more fire.
- Coconut aminos or gluten-free tamari keeps the stir-fry keto and gluten-free; add the toasted sesame oil at the end so it doesn't scorch.
- Toss in extra quick-cooking vegetables like bean sprouts at the very end so everything stays crisp-tender.
Frequently Asked Questions
Is this egg-roll-in-a-bowl dish keto?
Yes: each serving has 9 g of total carbs and 3 g of fiber (6 g net), with 14 g of protein and 20 g of fat.
Can I meal-prep it?
The vegetables shred up to 2 days ahead, and the cooked skillet reheats well — add fresh chives and sesame seeds after warming.
How spicy is it?
Hot Italian sausage gives it a solid kick. Swap in mild or sweet sausage to dial it down without changing anything else.
What can I substitute for the sausage?
Ground pork, chicken, or turkey all work well — just keep the garlic and ginger so the egg-roll flavor survives the swap.
Recipe card below.
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Spicy Sausage and Cabbage Skillet
Ingredients
Method
- Directions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the sausage, garlic, ginger, salt, and pepper. Use a spatula to break the sausage into crumbles and cook until fully browned, about 5-7 minutes.
- With a slotted spoon, transfer the cooked sausage to a separate plate, leaving the flavorful drippings in the skillet.
- Add the sliced mushrooms to the hot skillet and cook until they are tender and have released their moisture, about 3-4 minutes.
- Add the shredded cabbage and stir-fry until it just begins to wilt, about 3-4 minutes more.
- Stir in the julienned bell peppers, rice vinegar, coconut aminos, and toasted sesame oil.
- Continue to cook, tossing frequently, until the peppers are crisp-tender, about 3 minutes.
- Return the cooked sausage to the skillet and toss everything together to combine and heat through.
- Serve immediately, garnished generously with fresh chives and toasted sesame seeds.
