Spicy Cabbage-Sausage

Contributor: Debbie Fowler
2002 Cowley Cookbook

1/2 lb. thin spaghetti (substitute dried Chinese noodles, if desired)
2 tsp salt
1 bunch green onions
2 T minced ginger
3 large cloves garlic, minced
1/4 tsp red pepper flakes or red chili paste (optional)
1 1/2 lb (1/2 medium head)cabbage, or 6-8 cups slivered
1/2 lb breakfast sausage
3 T soy sauce

Bring a large pot of water to a boil. Add noodles and salt and cook 8 minutes, or until the noodles are barely tender. Meanwhile, trim and dice green onions. Mince ginger and garlic. Use a large, sharp knife to shred cabbage into thin strips.

Heat wok or wide skillet over high heat; add sausage. cook, breaking the sausage up and stirring until sausage is browned. If there's lots of fat, pour off all but a tablespoon.  Add half the green onions, all the ginger and garlic. cook one minute. Add slivered cabbage and hot red pepper flakes if using. Stir over highest heat for about 3 minutes; cabbage should be somewhat crisp. Add soy sauce, then drained, cooked noodles and toss to combine.

Serve hot, sprinkled with remaining green onions.  Makes 3-4 servings.

Printable Version