SEARED NAPA CABBAGE WITH SAUSAGE AND A MUSTARD VINAIGRETTE

July 3, 2016

 

This was a really tasty twist on an old standard.  I was browsing epicurious.com when I came across the recipe, but, I switched it up a little bit from their version.  What can I say - theirs didn't include onions.  Cabbage and onions go hand-in-hand to me.  

 

INGREDIENTS:

 

1 Napa Cabbage

Sausages - I selected some gluten free chicken sausages for us

1/2 Red Onion 

Coconut Oil

 

For the Vinaigrette:

3 TBS. Olive oil

1 TBS. Dijon mustard

1 TBS. White Wine Vinegar

1 TBS. Water

Salt and Pepper

 

For the Mashed Potatoes:

Red Bliss Potatoes - cut into uniform size pieces

Salt 

White Pepper

Butter

Milk - I used Almond Milk

 

DIRECTIONS:

 

I started off by getting my potatoes going in some salted boiling water.  Cook them until they are fork tender.  Drain.  Add in butter, salt, white pepper, then using a mash using whatever tool you like, mixer, masher, etc.  Add in milk to get to the desired consistency.  Keep warm.  

 

Once I got the potatoes going, I started on my cabbage.  I used a small head of Napa Cabbage.  Tear off the outer leaves.  I cut it in half, then quartered it, then cut each quarter in half so I wound up with 8 wedges.  I left the stem intact.  

 

In a very large saute pan, heated on med-high, using coconut oil, place each 1/8 wedge of cabbage in to sear.  You will only turn this once, and it should get brown on each side.  After my cabbage had been cooking for a few minutes, I added in my cut up red onion.  I also cut this up similar to the cabbage in wedges.  I also added in my cut sausages.  

 

When the cabbage was nice and seared on one side, I turned it as well as stirred the sausages and onions.

 

While the potatoes were boiling and the cabbage was cooking, I whipped up the vinaigrette.  Very simple to just put the ingredients in a bowl and blend to combine.  

 

Plate presentation has never been my thing!  ♥  My food tastes great, but it doesn't always look beautiful.  Not likely you'll ever see a cake on my website.  But once you put the cabbage and sausages on your plate, drizzle a little of the mustard vinaigrette over and enjoy.  

 

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