We had this for supper and all really enjoyed it! Ben even asked to have it again for lunch tomorrow. We buy the big bag of coleslaw at Sam's Club and use it for Thai Chicken Salad and this. We followed the original recipe and it was just enough for our little family, but we all felt that it had more than enough meat and flavor so I have adapted the recipe below to add more cabbage. We had cucumber rounds on the side.
Ingredients:
1/2 - 1 lb. nitrate free sausage (use any high quality sausage you prefer, although I wouldn't choose Italian. Andouille and Kielbasa are both good.)
9 - 12 c. coleslaw or shredded cabbage
4 cloves garlic, minced
1 Tbsp. ginger, minced
1-2 Tbsp. soy/tamari sauce
1/3 c. chopped green onions
1 Tbsp. sesame oil
Directions:
- Heat a large skillet or cast iron pot over medium heat. If using turkey or chicken sausage spray or oil skillet. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
- Add the coleslaw, garlic, ginger, and soy/tamari sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
- Remove from the heat and top with green onions and drizzle with sesame oil.
- Serve immediately.
