====== Sausage with Cabbage Steaks and Slaw ======
{{tag>Recipe Carne LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  2  | ea | Sausage (4 oz each) |
|  ½  | ea | Savoy cabbage (315 g) |
|  ½  | cup | Mayonnaise |
|  2  | tbsp | Garlic chili sauce |
|  ½  | med | Red onion |
|  2  | tbsp | Cilantro |
|  ½  | cup | Pineapple pieces (150 g) |
|  2  | tbsp | [[recipes:quick-pickle-brine|Quick Pickle Brine]] |

  - Prep
    - Cut cabbage into quarters through the root.
    - Cut half inch steaks from each quarter along the root (so it stays together)
    - Julienne remaining cabbage along with any leaves that fall off the steaks
    - Combine half the mayonnaise (¼ cup) with the garlic chili sauce
    - Slice onion into thin inch long strips
    - Rough chop the cilantro
    - Cut pineapple into bite sized pieces if necessary
  - Cook
    - Combine julienned cabbage, onion, and quick pickle brine in a large bowl.  Salt and pepper to taste.  Set aside and stir occasionally
    - Cook sausage in a hot oiled pan, 4 to 5 minutes on a side.  Remove to a plate.
    - Slather one side of the cabbage steaks with the chili mayonnaise.
    - Cook in the same pan as the sausage.  Char on one side (4 minutes).  Near end of charring, slather top with remaining chili mayonnaise.  Flip and cook 2 to 4 more minutes until done.
    - Immediately before serving, add pineapple, cilantro and remaining mayonnaise to slaw.  Stir to combine.