Cabbage Stir Fry I Made It

Cabbage Stir Fry

gkaylia1026 11 years ago
Cabbage Stir Fry
by Kimbaby

Cornbread is a YUM side to this quick and easy meal. I used fresh beer bratwurst that I simmered in water for about 20 minutes, then cooled and sliced. I also added some chopped apple, and I used teriyaki sauce instead of soy sauce.

From my pic you can see that I cooked this way longer than 8 minutes. I wanted all of the ingredients to caramelize and blend together (and they did deliciously)! Very much a keeper recipe for me.
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mommyluvs2cook 11 years ago said:

I love these little sausage/onion/pepper stir fry's! That's weird that the soy sauce is in the direction's but not in the ingredients. Maybe a typo? My family are such huge starch/heavy eaters I would have to serve it with potatoes I think...pretty picture!

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gkaylia1026 11 years ago said:

Thanks for looking, ML2C! It was really good but I agree probably not real filling for big eaters, potatoes or rice would "bulk it up". :) How about a fried egg on top? I know you like that...
When I first looked at the recipe I thought it was sure bland without any seasoning...then I saw the soy sauce in the directions. Guess that just emphasizes the need to read the WHOLE recipe before starting it...

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frankieanne 11 years ago said:

Oh, wow. How simple that is. Those sausages look soooo good!

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mommyluvs2cook 11 years ago said:

Hehe....I like the fried egg idea!! That would have done it for me, it's the hubs that has to have potatoes with everything :)

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pointsevenout 11 years ago said:

Salt, salt, salt................WOW!
Used 1lb smoked beef sausage and 1lb fresh Italian mild sausage. Tasted it before the soy sauce went in and it was salty. The soy put it over the top.
Diced up 4 small red potatoes to suck up some of the salt. Could have used more.
Sauteed to a heavy caramelized condition.
I would have liked it a lot more if I could figure out how to eliminate some of the salt.

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frankieanne 11 years ago said:

Why do you think it was so salty? Because of the sausage and the soy? I just notice there's no mention of using the salt shaker (to borrow a term of yours :D).

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pointsevenout 11 years ago said:

Don't know why it was so salty. Could have been my choice of sausages. You're right, I'm usually a proponent of beefing up the flavor with a little salt. It's a puzzler!

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