One-Skillet Sausage and Cabbage Stir-Fry with Chives
1 1-inch piece ginger, peeled and finely grated
4 garlic cloves, finely grated
1 pound hot or mild Italian sausage, casings removed
2 tablespoons extra-virgin olive oil
6 ounces shiitake mushrooms, thinly sliced
6 cups very thinly sliced Napa or Savoy cabbage, divided
2 tablespoons rice vinegar
2 tablespoons soy sauce
⅓ cup thinly sliced chives
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds
8 large flour tortillas or mu-shu wraps, warmed
Optional: Hoisin sauce and Sriracha (for serving)
Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. olive oil in a large skillet, preferably cast iron, over medium and cook sausage mixture, until browned and cooked through, 6–8 minutes.
Using a slotted spoon, transfer sausage mixture to a clean bowl. Increase heat to medium-high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil).
Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes.
Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry.
Drizzle with sesame oil and sprinkle with sesame seeds.Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.
Recipe adapted from: https://www.bonappetit.com/recipe/one-skillet-hot-sausage-and-cabbage-stir-fry-with-chives