One-skillet hot sausage and cabbage stir-fry with chives from Bon Appétit Magazine, April 2017 (page 40)

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Notes about this recipe

  • khopkins1012 on January 31, 2020

    I’ve played around a lot with this recipe and it still works. I’ve replaced the sausage with ground beef. Green cabbage instead of Napa. I’ve used coconut aminos or Worcestershire sauce instead of soy sauce.

  • grindabod on January 07, 2019

    Made this with a fermented hispi cabbage instead of napa cabbage and it was utterly delicious.

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