Sausage with Cabbage Steaks and Slaw

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