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German Sweet & Sour Stir-Fry

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“I bought a "Biggest Book of 30 Minute Meals" by Better Homes and Gardens. I've had some time after my back surgery to review these meals and make them. They need to be easy, quick, reasonable cost and they need to suit the tastes of our family. This one does! My husband's concern was that it would be too vinegary. Honestly, really struck a good balance between sweet and sour. It was mild but oh so flavorful!! The salt from the sausage, then the coating from the sauce and the cabbage (we prefer ours mostly soft and just mildly firm). The kids thought it was a hit...even my picky 17 year old who initially picked out some meat and accidentally got a piece of cabbage and found herself going back...for thirds!! PS: Ok, I made this meal again and wasn't going to make any side dish with a starch. I added some boiled Gnocchi to the mix (1 regular sized package, boiled according to package directions). Uh, yeah. That just made this an even better 1-dish meal. It isn't part of the recipe, but just a suggestion I thought I'd toss out there because then the pot winds up with veggie, meat and starch and works for what my family likes for dinner. ;)”

Ingredients Nutrition


  1. FYI: This entire meal can be made in one large teflon skillet with a lid very easily. This makes for easy clean up and keeps the mess down in the kitchen. ;).
  2. Chop or slice the smoked sausage into medallions or cubes, your choice. Toss into a skillet with the oil and the green onion. Cook until the green onion is becoming soft and cooked, and the meat is getting that nice brown stuff we all like to taste on it. (A teflon pan works well for this task.)
  3. Next, mix the flour, sugar, salt, celery seed, dry mustard and pepper in a small bowl. Add the water and vinegar, stirring briskly until mixed well.
  4. Put this mixture in the skillet on medium heat, stirring until it becomes thick and bubbly.
  5. Add the shredded cabbage. I used a whole head of cabbage, so I paid attention to how well this sauce coated the cabbage. I added a bit more water while the cabbage cooked down to ensure the sauce stayed, "saucy." It wasn't watery, just moist. Probably a total of 1/2 cup total during the cooking process.
  6. Cook cabbage at medium heat (hot enough to cook down the cabbage, but not to burn it to the bottom of the pan), keeping it covered and stirring occasionally. Taste it during this time. You will need to salt it to your tastes. As it starts to soften, add in the sausage and green onion mixture.
  7. Cook this until it reaches the texture of your preference, either crispy, medium crispy or soft. Stir occasionally during this process, but keep covered otherwise.
  8. Serve!

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