Crispy Quick Pickled Cabbage & Sausage Stir-fry
[Super Easy Appetizer & Healthy Side Dish] Making Crispy Pickled Cabbage That’s Gentle on Your Stomach
Are you struggling to use up leftover cabbage after cooking? If you’re tired of eating it only in salads, transform it into a tangy and sweet quick pickled cabbage! It’s good for digestion and has a wonderfully crisp texture, making it a fantastic appetizer. Discover this delicious recipe that helps you make the most of your leftover cabbage and boosts your health.
Main Ingredients
- 1/4 head of fresh cabbage
- 1/2 Tbsp salt (for pickling cabbage)
- 2 Tbsp olive oil
- 1 Tbsp vinegar (apple cider vinegar or regular vinegar)
- 1 Tbsp whole grain mustard
- 5 frankfurter sausages
Cooking Instructions
Step 1
First, meticulously prepare all the ingredients for today’s dish. Fresh cabbage and plump frankfurters are the stars here.
Step 2
Remove the outer leaves of the cabbage, separate the leaves one by one, and wash them thoroughly under running water. Pat the cabbage dry and then slice it as thinly and finely as possible with a knife. The thinner the slices, the better the seasoning will penetrate, resulting in a tastier dish.
Step 3
Place the shredded cabbage in a bowl. Sprinkle 1/2 Tbsp of salt evenly over it. Gently toss with your hands to ensure the salt coats the cabbage uniformly. Let it sit for 10 minutes to slightly wilt the cabbage. This process makes the cabbage tender yet still crisp.
Step 4
While the cabbage is pickling, prepare the frankfurter sausages. Use the tip of a knife to make numerous small incisions all over the surface of the sausages. Making shallow cuts allows heat to distribute evenly, cooking them deliciously and helping the seasoning to absorb better.
Step 5
In a small pot, bring a generous amount of water to a boil. Once the water is boiling, add the prepared frankfurters and blanch them for about 2-3 minutes. Immediately rinse the blanched sausages under cold water to cool them down; this helps maintain their firm, bouncy texture.
Step 6
Discard the liquid that has been released from the cabbage during the pickling process. If the cabbage has released a lot of water, gently squeeze it with your hands to remove excess moisture. This prevents the stir-fry from becoming watery. Be careful not to squeeze too hard, as this can diminish the crispiness.
Step 7
Now, it’s time to stir-fry. Heat a pan over medium heat and add 2 Tbsp of olive oil, ensuring it coats the bottom generously.
Step 8
Once the olive oil is warm, add all the drained cabbage to the pan and begin to stir-fry. Cook over medium heat, stirring continuously, for about 3-4 minutes, or until the cabbage has softened and most of the moisture has evaporated. The cabbage is ready when it starts to look translucent.
Step 9
When the cabbage is sufficiently stir-fried, add 1 Tbsp of vinegar and 1 Tbsp of whole grain mustard. Stir quickly to combine everything. The tangy aroma of the vinegar and the piquant flavor of the whole grain mustard will meld with the cabbage, creating a rich taste. Continue to stir-fry for about another minute.
Step 10
Finally, adjust the seasoning. Taste the mixture and if it needs more salt, add just a tiny pinch to balance the flavors. Avoid adding soy sauce or sugar to preserve the natural taste of the ingredients – that’s the key!
Step 11
Transfer the finished pickled cabbage stir-fry to a nice serving dish. Arrange the golden-brown blanched frankfurters alongside it. This completes a dish that is perfect as a sophisticated appetizer or a healthy side dish. Enjoy your delicious creation!
