German-style stir-fry with Bacon and Kielbasa

Special thank you to our BBQ friends at Kamado Joe for allowing us to share this recipe created by Jay Howick, as part of our September 2026 Grilling for Gold tour takes our recipe journey through Germany.

Fire up your Kamado Joe and bring bold flavour to the backyard with this hearty German-style stir-fry. Featuring smoky bacon, seared kielbasa, tangy mustard, and tender cabbage, this one-wok wonder delivers comfort food with an open-flame twist. Cooked hot and fast in the Kamado Joe Karbon Steel™ Wok, this dish is perfect for cookouts, Oktoberfest spreads, or weeknight dinners with serious flavour.

Pro Tips

• Don’t skip the wok preheat—that high heat is key for caramelization.
• Swap in spicy mustard or extra garlic for more kick.
• Add diced apples or caraway seeds for a traditional German twist.
• Use Charcoal and a chunk of oak or hickory wood for added smokiness.

Why the Karbon Steel™ Wok?

The Karbon Steel™ Wok is perfect for high-heat, direct grilling applications like this one. Its quick responsiveness to temperature and large surface area make it ideal for stir-frying meats and vegetables with bold sears and smoky flavor—all on your Kamado Joe.

This Recipe is Great for:

• Oktoberfest cookouts
• Weeknight one-wok meals
• Cabbage lovers and sausage fans
• Grilling with minimal cleanup

• Serves: 6 people

INGREDIENTS:

• 2 tablespoons Gravelbourg German-Style gourmet mustard
• Sauerkraut, for topping
• 1/4 cup apple cider vinegar
• 3 tablespoons butter
• 1 tablespoon cracked black pepper
• 4 garlic cloves, minced
• 1 head green cabbage, thinly sliced
• 2 kielbasa sausages, sliced
• 1 tablespoon sea salt
• 4 strips bacon, sliced
• 1 yellow onion, sliced

INSTRUCTIONS:

1. Stabilize your Kamado Joe at 400°F and allow the Karbon Steel Wok to preheat for 5 minutes over direct heat.
2. Add sliced bacon and cook until browned and crispy. Remove from wok and set aside.
3. Add sliced kielbasa to the hot wok and stir occasionally until it’s browned and slightly charred. Remove and set aside.
4. In the same wok, add sliced onion, minced garlic, butter, apple cider vinegar, mustard, salt, and pepper.
5. Sauté for 2–3 minutes until the onions start to soften and the mixture becomes fragrant.
6. Add the sliced cabbage, stirring well to coat everything in the flavorful mixture.
7. Return the bacon and kielbasa to the wok. Stir to combine and cook for 10 minutes, stirring occasionally, until cabbage is tender and slightly caramelized.
8. Plate the stir-fry and top with a generous spoonful of sauerkraut. Serve hot straight from the wok or over boiled potatoes or crusty bread.