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  • Writer's pictureSara Calderon

One-Skillet Sausage and Cabbage Stir-Fry with Chives


  • 1 1-inch piece ginger, peeled and finely grated

  • 4 garlic cloves, finely grated

  • 1 pound hot or mild Italian sausage, casings removed

  • 2 tablespoons extra-virgin olive oil

  • 6 ounces shiitake mushrooms, thinly sliced

  • 6 cups very thinly sliced Napa or Savoy cabbage, divided

  • 2 tablespoons rice vinegar

  • 2 tablespoons soy sauce

  • ⅓ cup thinly sliced chives

  • 1 teaspoon toasted sesame oil

  • 2 teaspoons sesame seeds

  • 8 large flour tortillas or mu-shu wraps, warmed

  • Optional: Hoisin sauce and Sriracha (for serving)


  1. Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. olive oil in a large skillet, preferably cast iron, over medium and cook sausage mixture, until browned and cooked through, 6–8 minutes.

  2. Using a slotted spoon, transfer sausage mixture to a clean bowl. Increase heat to medium-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).

  3. Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes.

  4. Drizzle in 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.

  5. Drizzle with sesame oil and sprinkle with sesame seeds.Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

Recipe adapted from:

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