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Purple cabbage stir-fry with sausage, on an intricately decorated plate with pastel floral designs, garnished with fresh chives and sesame seeds. A pair of chopsticks rests along the edge of the plate. Background is purple velvet fabric.

Spicy Cabbage and Sausage Stir Fry

4 from 2 votes
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine Wheel of Time

Ingredients
  

  • 1" piece fresh ginger peeled, finely grated
  • 4 garlic cloves peeled, finely grated
  • 1 pound hot Italian sausage casings removed
  • 2 Tbsp avocado oil
  • 6 ounces button mushrooms thinly sliced
  • 6 cups very thinly sliced red cabbage divided
  • 2 Tbsp seasoned rice vinegar
  • 2 Tbsp soy sauce
  • ⅓ cup chopped chives (plus some extra for garnish)
  • 1 tsp toasted sesame oil
  • 2 tsp white sesame seeds
  • Cooked rice (Basmati or Jasmine recommended) for serving
  • Hoisin sauce and/or Sriracha for serving

Instructions
 

  • Start cooking the rice first, so it is ready when the stir-fry is. (You may want to give the rice a head start of 20 minutes or so, depending on your choice of rice).
  • Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl.
  • Heat 2 Tbsp. oil in a large wok or skillet, over medium-high.
  • Cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes.
  • Using a slotted spoon, transfer sausage mixture to a clean bowl, keeping the fat in the skillet.
  • Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil).
  • Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes.
  • Add vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
  • Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.
  • Serve stir-fry over freshly cooked rice, and drizzle with sauce of your choice.
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