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Spicy Sausage and Cabbage Skillet – vegetarian recipe
Stav Kogan

Spicy Sausage and Cabbage Skillet

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. It's fast, flavorful, and guaranteed to end up in your regular dinner rotation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 275
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 ml / 0.5 fl oz) 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 (30 ml / 1 fl oz) chopped fresh chives, for garnish
  • 2 tablespoons (30 ml / 1 fl oz) toasted sesame seeds, for garnish
  • 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.

Method
 

  1. Directions
  2. Heat the olive oil in a large skillet or wok over medium-high heat.
  3. 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.
  4. With a slotted spoon, transfer the cooked sausage to a separate plate, leaving the flavorful drippings in the skillet.
  5. Add the sliced mushrooms to the hot skillet and cook until they are tender and have released their moisture, about 3-4 minutes.
  6. Add the shredded cabbage and stir-fry until it just begins to wilt, about 3-4 minutes more.
  7. Stir in the julienned bell peppers, rice vinegar, coconut aminos, and toasted sesame oil.
  8. Continue to cook, tossing frequently, until the peppers are crisp-tender, about 3 minutes.
  9. Return the cooked sausage to the skillet and toss everything together to combine and heat through.
  10. Serve immediately, garnished generously with fresh chives and toasted sesame seeds.

Nutrition

Calories: 275kcalCarbohydrates: 9gProtein: 14gFat: 20g

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