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Sausage Apple Cabbage Stir-Fry

June 6th, 2013
Sausage Apple Cabbage Stir-Fry

We threw this together for breakfast this morning from stuff we had in the fridge that needed eating and it turned out great!

We had some Polish Beef Sausages from U.S. Wellness Meats that we used for this dish and they were some of the tastiest sausages we have every had! You could also use pork sausage links as well.

If you have never gotten any meat from U.S. Wellness, you should give it a try.

All their meat is grass-fed and high-quality stuff… and amazing!


  • 1/2 head of purple cabbage
  • 1 chopped apple
  • 2-3 TBSP fresh thyme (chopped)
  • 1-2 large leeks (use white part and slice thinly)
  • 3 TBSP apple cider vinegar
  • sea salt
  • 4 TBSP quality cooking oil (bacon fat, beef lard, coconut oil)
  • 1 package or 4 beef or pork sausage links


Melt about 3 TBSP of fat in dutch oven or large skillet.

Saute leeks in melted fat until translucent.

Add in thinly sliced purple cabbage and stir.

Toss in the thyme, apple cider vinegar, and a bit of sea salt.

Continue cooking until cabbage is tender (this may take a bit).

I used a dutch oven and closed the lid in between stirs which will help cook the cabbage faster.

While cabbage is cooking, cook sausages on the stove top in remaining TBSP of fat.

Turn sausages as they cook.

Different sausages will take different times to cook but ours took about 5-7 min.

Remove sausages to a plate and let them cool.

Add in the chopped apples to the cabbage and let it cook a bit longer.

Slice the sausages thinly and throw into apple and cabbage mixture.

Stir to combine.

Serve and enjoy!!

Recipe by Brenda Walding, DPT, FDN











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Sausage Apple Cabbage Stir-Fry
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