Thursday, October 30, 2014

RECIPE: Stuffed Napa Cabbage with Napa Slaw

Difficulty Level: Easy 

Stuffed Cabbage:
1 cup cooked brown rice
1 lb pork and fennel sausage (out of its casing)
1 tsp sesame oil
2 tsp Siracha
6 large Napa cabbage leaves

Add the sausage to a nonstick skillet and saut√© until cooked through.  Add Siracha and stir to combine. Steam cabbage leaves, 2 at a time for 2 minutes just until pliable. Add sesame oil to warm rice and stir to combine.  Add salt and pepper to taste. Add spoonful of rice and a spoonful of cooked sausage to cabbage leaf and roll up.  Repeat process with the rest of the leaves.

Napa Slaw:
3 cups napa cabbage, thinly sliced
2 tbsp. lemon juice
1 tbsp. apple cider vinegar 
1 tsp. honey
1 tsp. mustard
salt and pepper

Combine the wet ingredients and toss with cabbage.  Add salt and pepper to taste.

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