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Kitchen Notebook

December 07, 2017

Kimchi Sausage with Sautéed Napa Cabbage

35 Mins

Kimchi Sausage with Sautéed Napa Cabbage

Serves 2


  • 12 oz Kimchi Sausage
  • 1 Napa Cabbage
  • 1 Carrot, Julienned
  • 1 Clove minced Garlic
  • 1 Tbsp Soy Sauce
  • Cooking Oil
  • 1 tsp Hot Sauce (optional)
  • Salt & Pepper


Cut the cabbage in half and, with the cut-side down, slice it into ½ inch strips.

Heat oil and garlic in a large saute pan or heavy-bottomed pot over medium-high heat. When garlic begins to sizzle add the cabbage, carrots, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Stir in soy sauce and hot sauce, if desired. Remove from pan and set aside.

Heat a drizzle of olive oil in a skillet over medium-high heat. Once hot, place the kimchi sausage in the pan. Do not move the sausage for the first two minutes. Flip over and allow to sit for another two minutes on the other side. Continue to turn gently every few minutes so the interior cooks evenly without disturbing the casing, about 12-15 minutes or until browned and cooked through. Serve hot over sautéed cabbage.

35 Mins Meat

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35 Mins Meat


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