MELBA' S SWAP SHOP
NIECES ARE GOOD COOKS, TOO
DEAR AUNT MELBA: This is the recipe my family likes that you and I were talking about. It is really easy to make.
NOT- ROLLED CABBAGE ROLL
• 1 pound breakfast sausage • 1 to 2 tablespoons finely chopped fresh ginger
• 1 tablespoon finely chopped garlic
• 1 tablespoon soy sauce
• 1 head cabbage, chopped
• 1 bunch green onions, chopped
Crumble the sausage and fry in a pot over medium heat. After the sausage is thoroughly cooked, remove to a colander (or I use a paper towel in a bowl). The goal is to drain the grease well.
Wipe out the pot but leave a little bit of the sausage grease.
Add the ginger, garlic, and soy sauce to the pot and cook for 2-to-3 minutes over medium heat. Add the drained sausage back into the pot and stir well. After the sausage, garlic, ginger and soy sauce are mixed well, add the chopped cabbage. I usually use at least 4 cups of cabbage but you can use more or less. After the sausage mixture and the cabbage are mixed, cover the pot and cook on medium heat until the cabbage texture is what you like. It usually takes at least 20 minutes if not more — it really depends on how much cabbage is used.
After the cabbage is the texture that is desired, serve in a bowl, garnish with the chopped green onions and add soy sauce to taste.
I have substituted powdered garlic and ginger before, but prefer to use fresh.
This heats up well as my husband likes to take it to work for lunch when we have leftovers. I think it would also be good if you added cooked rice.
— Autumn Woodard, Dallas
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