The Inspiration of Urb’n’Spice Series
Sometimes inspiration can be derived from necessity. Have you ever gone to the grocery store to purchase a specific ingredient or item and it ends up to be something entirely different than what you expected? This recipe was developed due to a case of mislabelling. I actually needed to buy mild Italian sausage, however, the package was mislabelled and I bought a spicy version instead. Not wanting to waste food, my original meal plan was altered to accommodate this Spicy Sausage and I created the following Spicy Sausage and Cabbage Fry with Greek Yogurt Sauce.
The ingredients for this dish have originated from all over the world: Hot Italian sausage; Chinese Napa cabbage; Canadian mushrooms; Greek yogurt sauce and Asian inspired seasonings. It all comes together into a balanced fusion dish. I encourage you to try it as it is a delicious, quick and nutritious meal.

Spicy Sausage and Cabbage Fry served in a flour tortilla
Spicy Sausage and Cabbage Fry with Greek Yogurt Sauce
CHEF TALK: Napa cabbage is a great choice for this dish as it is a tender cabbage. I added it to the frying pan with the heat off to just heat through without wilting (See Method). Try this as it adds texture to the dish. If hot Italian sausage is not something that you typically use, try half and half mild and hot Italian sausage or just use mild sausage. The delicious Greek yogurt sauce (similar to Tzatziki) helps temper the heat from the hot Italian sausage and adds a refreshing tang to the dish.
This dish is gluten-free and grain-free (I buy gluten free sausage). I also buy lactose-free Greek yogurt, so using that particular item also makes this dish dairy free. This is also a Blenditarian dish (U.S.) and Blend-and-Extend dish (Canada), meaning that the meat mixture is extended with the use of minced mushrooms.
Spicy Sausage and Cabbage Fry with Greek Yogurt Sauce
Yields: 4 – 6 generous servings
INGREDIENTS:
- 1 lb. (454 g) hot (or mild) Italian sausage (or a mixture of both), removed from casings
- 1 tablespoon (15 ml) olive oil
- 6 oz. (170 g) Cremini mushrooms, minced
- 1 teaspoon minced ginger
- 4 cloves garlic, minced
- 1 small head Napa cabbage, thinly shredded (about 6 cups)
- 2 tablespoons rice vinegar
- 2 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- ¼ cup thinly sliced chives or green onions
- 1 tablespoon sesame seeds
- Small flour tortillas (gluten-free if necessary), as needed
- Greek yogurt sauce (recipe below)
METHOD:
- Remove the sausage from its casings and place in a large frying pan with the olive oil. Cook the sausage over medium heat, breaking up the meat into small pieces as it cooks. Continue cooking until the meat crumbles are browned and crisp (about 6 minutes or so). Add a bit more oil if necessary.
- Add the minced mushrooms, ginger, and garlic to the pan and cook together with the sausage meat until the vegetables are softened (about 3 to 4 minutes).
- Turn off the heat. Add the thinly sliced cabbage and toss to mix through the meat mixture. The residual heat from the frying pan will cook the cabbage. If you prefer a softer vegetable, cook the cabbage in the meat mixture for 2 – 3 minutes or until the cabbage is wilted.
- Add the rice vinegar, soy sauce and sesame oil.
- Add the finely sliced chives or green onions and sprinkle with sesame seeds.
TO SERVE: Warm the flour tortillas for a few seconds in the microwave by wrapping in a tea towel or paper towel on a plate. Place a large spoonful of Spicy Sausage and Cabbage Fry in each tortilla. Drizzle the Greek Yogurt Sauce on top. Sprinkle with additional sesame seeds and sliced chives for garnish. Enjoy!
GREEK YOGURT SAUCE
INGREDIENTS:
- 1 cup (250 ml) plain Greek yogurt
- ½ cup English cucumber, finely shredded or minced
- 1 clove garlic, minced
- 1 tablespoon finely chopped green onion or chopped chives
- ½ teaspoon sea salt (or to taste)
- 1/8 teaspoon ground pepper
- ½ teaspoon onion salt, optional
METHOD:
- In a small bowl, combine all of the ingredients together and mix thoroughly. Taste for seasoning and adjust to your taste if necessary with salt and pepper. Refrigerate the Greek Yogurt Sauce for an hour before serving.
Here is your step-by-step procedure in photographs of how to make Spicy Sausage and Cabbage Fry:

Spicy Sausage and Cabbage Fry Ingredients

The heat is turned off and the thinly sliced cabbage is added to the hot meat mixture

The remaining flavouring ingredients are added to the mixture

The Greek Yogurt Sauce ingredients are combined together easily and refrigerated for at least one hour

Serve the Spicy Sausage and Cabbage Fry in a flour tortilla drizzled with Greek yogurt sauce. I use my French baguette pan to hold the tortillas in place while I fill them.

Serve the Spicy Sausage and Cabbage Fry in warmed tortillas with a drizzle of Greek yogurt sauce
Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Favourite Kitchen Tools: Spatula
__________
You Might Also Enjoy these Urb’n’Spice recipes:
Meat Turnovers in Shortcrust Pastry
Turkey Mushroom Jarlsberg Burger
Savoury Blenditarian Brunch Pork with Vegetables and Fine Herbs
If you try my recipe for Spicy Sausage and Cabbage Fry with Greek Yogurt Sauce, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!
Denise Paré-Watson
The Urb’n’Spice Chef
Follow me on Social Media
Blog | Twitter | Facebook | Pinterest | Instagram
Did you Make my Recipe?
Tag me @urbnspice on Instagram and hashtag #urbnspice
This recipe was adapted from Epicurious inspiration
Wow Denise, you’ve developed a Italian/Asian/Greek street taco. It sounds great and one destined to be tried. We started getting local hot house Napa cabbage a few years ago. Funny though, it’s just called Swedish cabbage. What fun to serve this at our monthly Friday taco night. Don’t ask me why, Friday is the night you eat taco at home.
Isn’t it fun to create? The Spicy Sausage and Cabbage Fry definitely reminds me of a street taco, Ron. It is funny how it all came together in the end. I like this variety of cabbage, don’t you? That is interesting about your Napa cabbage in Sweden, and also that your taco night is on a Friday night. Taco Tuesday seems to be prevalent around here. Thanks so much for your comment. I sure appreciate you coming by Urb’n’Spice.
This looks so hearty, Denise! I’ve always enjoyed cabbage, but even more so in recent years. And I bet that sauce really adds a nice little somethin’ ! Great way to mix up taco Tuesday 🙂
Thanks so much, Dawn! The sauce is quite nice, and we even drizzled a bit of hoisin on top of the sauce, as suggested in another recipe. It was delicious! 🙂 Thanks for stopping by.
I love that there is so much of the world in just one dish here, Denise! I know just what you mean about creating something on the fly that was not the original intention. And then it turns out GREAT! Just like this dish. It looks delicious and I can’t wait to try it.
It is so funny how it all came about, isn’t it? Have you ever had an experience like that, Colleen? That is one of the things that is so much fun about creating in the kitchen – you never know! Thanks so much for stopping by Urb’n’Spice. Let me know if you try this! 🙂
I love it when mistakes initiate a new recipe! But it’s usually MY mistake, not the manufacturers :). I love spicy sausage so I’d be pretty pleased if that happened to me. And cabbage is also a fave for me. This looks delicious!
Oh yes, I can relate to mistakes, too, Terri! I have had some interesting ones over the years – lol. I think that this is one recipe mistake that you will enjoy. ?. Thanks so much for stopping by Urb’n’Spice. ❤️