The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.
Recipe information
Yield
4 Servings
Ingredients
5
¼
2
1
1
3–5
14
½
4
4
¾
Preparation
Step 1
Whisk garlic, vinegar, miso, mustard, and 3 Tbsp. water in a small bowl to combine; set sauce aside.
Step 2
Combine walnuts and 2 Tbsp. oil in a large skillet, preferably cast iron, and set over medium heat. Cook, stirring often, until nuts are golden brown, about 5 minutes. Using a slotted spoon, transfer to a large plate and season with salt.
Step 3
Wipe out skillet and add 1 Tbsp. oil, then sausage. Cook over medium-high heat, undisturbed, 3 minutes. Stir and continue to cook until sausage is mostly crisp and rust-colored, about 3 minutes longer. Using slotted spoon, transfer to plate with walnuts.
Step 4
Add half of cabbage to skillet and stir once to coat in oil. Cook (still over medium-high), undisturbed, until charred underneath, about 4 minutes. Add remaining cabbage, stir, and cook, stirring occasionally, until wilted, 6–8 minutes. Season with salt and lots of pepper. Return walnuts and sausage to pan; add sliced celery and reserved sauce. Cook, stirring, until coated, about 30 seconds. Remove from heat; season with more salt and pepper if needed.
Step 5
If topping with an egg, heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into skillet and season with salt and pepper. Cook until edges are browned and crisp and whites are just set but yolks are still runny, about 5 minutes.
Step 6
To serve, stir dill and celery leaves into stir-fry. Divide among plates and top each with a fried egg if desired.
Leave a Review
Reviews (66)
Back to TopI wanted to love this recipe. I really did - considering the components and the fact that we had thoroughly devoured and enjoyed a Molly Baz recipe the night before (One-Pot Gingery Chicken and Rice with Peanut Sauce). Coupled with the glowing reviews, I was sure this would be a winner. Not so much. Everything appeared to be fine until I added the sauce which made the dish watery and surprisingly off-putting. Maybe it was just our family's taste buds but we couldn't finish it. Sorry to be the skunk at the garden party but this isn't a keeper for us.
Kate
Richmond, VA
11/3/2021
This was very good, and I agree with the reviewer who said it was lighter than you would have expected. Perfect for this shoulder season. I thought it needed a carb, so served with some noodles, but not sure it's at all necessary. If so, potatoes would be fine too. I also substituted slivered almonds for the walnuts since I had them and don't like walnuts. Thought nuts would be weird, but they WORKED. Also, did the dressing on the side, and a good thing because my green market garlic was potent! Have brushed my teeth twice since dinner last night, but the garlic is lingering. Definitely no additional salt needed. Didn't do the eggs, and they weren't missed, but might try them with the leftovers.
Anonymous
New York City
10/2/2021
Lovely one pan meal. The flavors are delightful. It's not a heavy dish as I initially imagined. My only suggestion is to omit salt if the kielbasa is salted. The egg on top was a perfect complement to the dish. Stay true to the recipe and you can't go wrong.
Diane Leach
Orlando, FL
8/16/2021
This was the bomb! I was looking for a recipe with sausage and this popped up. Ticked all the boxes with the healthy ingredients. The smoked sausage topped it off! Will definitely make this again!
Cath P
Australia
6/28/2021
I thought this recipe was going to be super strange, but it was actually very tasty and quite fast to pull together on a weeknight. The walnuts were especially delicious! I tend to like a lot of salt, but I agree with others that a light touch is better in this dish--especially if you have particularly salty sausage. I'd recommend salting the walnuts lightly, NOT salting the cabbage (but still crank that pepper mill!), and then adjust if needed at the end. Kudos, Molly!
Anonymous
Northern VA
4/14/2021
Made this dish for my Polish husband on the fly - no walnuts. He loved it!
Jamie P.
Long Island NY
3/21/2021
As with others I needed to amend the recipe a bit based on what I had. My hand me down white miso paste had yuzu, I didn’t have enough ACV and instead of adding some other vinegar I made up the difference with a leftover homemade vinaigrette, pecans for walnuts, and my dill was sad so I just left it out. I also used a Savoy cabbage, which needed a longer cooking time and didn’t really release enough of its own moisture which my pan was unhappy about. Cooking it lid on did help. The overall result was very good! I prefer the 12 tomatoes version of cabbage and kielbasa a bit better, though the flavor profile certainly has less going on it’s mainly mustard and vinegar. It requires fewer specialized ingredients and is a bit less fatty, but if I happen to have an open miso and nuts around I could see myself making this version again. My dad liked this one better so it could also be upon request. I do agree that it did not need any salt added - there would’ve been plenty from the sausage and dressing without addition and I usually think things need more salt, so proceed with caution there.
BananaMartini
Elkins Park, PA
2/4/2021