China · Guizhou
Baby Cabbage with Guizhou Sausage
Baby cabbage briefly boiled with slices of Guizhou-style Chinese sausage. Savoury and faintly sweet, and notably without any heat.
Timed boiling rather than frying is what keeps this sausage gentle and the cabbage sweet, and it is the reason the dish comes out at all quickly. Guizhou sausage is usually quite hot, so leaving out the chilli makes this one of the few reliably non-spicy ways to use it. The timings on the water matter more than anything, since baby cabbage goes from sweet to watery fast.
Ingredients
- Guizhou-style Chinese sausage200 g
- baby cabbage300 g
- water750 ml
Directions
- 1
Put 750 ml water in a pot and bring it to the boil.
- 2
Add the sausage and time for 13 minutes.
- 3
Add the baby cabbage and time for 2 minutes.
- 4
Turn off the heat and lift out the sausage and cabbage.
- 5
Cut the cabbage into lengths and the sausage into slices, then plate up.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.