I'm pretty good at cooking on a budget, leftover advice from my grandma when we grew up very poor has helped me tons! This has provided me with countless opportunities to explore different foods.
As part of our local CSA, Community Supported Agriculture, at Blessing Farms here in the Austin area, we get lots of fresh, local organic, pesticide free produce every week. We get so much produce for $40 including eggs, I have to think of creative ways to get things eaten! I received two beautiful Napa cabbages two weeks in a row and had one leftover from left week and thought, I need to eat that up!
I had just taken out some Sweet Italian Sausage for some Paleo noodles, but decided to make it American Asian instead!
Here's the recipe:
Sweet Italian Napa Remix
2 lbs. Sweet Italian Sausage
1 1/2 Heads of Napa Cabbage
1/2 teaspoon of salt or to taste
1/4 teaspoon pepper
1 Sweet onion sliced
2 Organic Macintosh apples or a Granny Smith will work well here too! ***Apples have one of the highest concentrations of pesticides, go organic especially if you have kids!
1/4 teaspoon of Apple Cider Vinegar
1 tablespoon of Organic Virgin Olive Oil
2 tablespoons of Organic Better than Bouillon Chicken Stock concentrate
1/4 teaspoon of Fennel seed
Fill a large roasting pan with ice cold water, slice up the Napa Cabbage and dunk it in the roasting pan. It saves water and gets rid of all the dirt that is stuck in between the leaves and fall to the bottom of the pan.
Slice the sausages and add them to a large, heavy bottomed skillet with the olive oil. Stir frequently but allow the sausages to slightly brown, this will give your sauce a great flavor. Slice your onions and add those with the fennel seed. DO NOT SALT, salt at the end, you will make your sauce too watery. Sautee over medium heat for 5 minutes or until lightly browned, not burned. Cut the apples in chunks, these will dissolve quickly, so not too small, be careful. Add those and sautee another 7-10 minutes. At this point, add your strained, dried Napa cabbage. Make sure to stir to oat the leaves well. Salt and add your apple cider vinegar. Boil half a cup of water and add the chicken stock to it. Stir well, and pour over the top of the pan. Cook another couple of minutes, this part goes fast and if you're not careful the cabbage which will act as noodles will get too wimpy.
Serve in a deep bowl with chopsticks and enjoy!
Approximate cost of this meal is:
Napa Cabbage $.98/lb (approximate 3lbs) = $3.00
Organic Macintosh Apples $4.99 bag, or $.42 each at $..88 for the 2 for this recipe
Better than bouillon Chicken Stock $.25
Organic white onion $1.49/lb, about $1.00
So for around $12.00 of organic products and about 1/2 hour, you can have this delicious meal!
Please watch the video of my son's reaction!