Napa Cabbage Sauage Rolls




Napa Cabbage Sauage Rolls

Napa cabbage is a favorite veggie of mine. It’s so versatile. You can add it to soups, use it as filling for potstickers or of course use it to make stuffed cabbage rolls like shown here today.  This super easy and simple cabbage roll is a great way to introduce new veggie into our diet.



1 lb of your favorite sausage
1 tablespoons low sodium soy sauce
1 teaspoon toasted sesame oil
1 tablespoon green onion
1 teaspoon chili or chili-garlic sauce (found in the Asian section of your grocery store)
salt and pepper, to taste
leaves from 1 large head of Napa cabbage



Step 1:  If the sausage is not cooked,  cook it according to direction.   If you steam the sausages,  steam it for 15 minutes.  Make sure to keep the juice left on the plate to make the sauce later.   Cut the cooked sausage in half.



Step 2:  Prepare 10 or more Chinese cabbage leaves.   Cut off the white part (make stew or salad later).   Heat up a large pot of water.  Boil each cabbage leaf for 1 minutes.  take it out.



Step 3: Put one sausage near the root of the cabbage leaf.   Start rolling!  Gently press the sides and cover the sausage. Gently press the sides and cover the sausage. Finishing rolling all of the cabbage rolls and place on a plate.




Step 4:  Heat up a pan with 1 tablespoon of oil.   Add chili sauce.  Add the leftover juice from steaming the sausages or 4 tablespoons chicken stock or 4 tablespoon water.  Bring to a boil.  Add soy sauce,  diced green onion, and sesame oil.   Salt and pepper to taste.  Pure the sauce over the plate of cabbage rolls.