I'll be honest, I was scared to death to try this recipe because the last time I ate a big bowl of cooked cabbage/coleslaw mix, my stomach hurt for two days! But my friend Jaime pinned this recipe for me to try first, so I had to oblige. LOL Although I liked this, it was way too salty for my liking. Between the sausage and the soy sauce, that's a lot sodium. So beware of how much soy sauce you use. This was good, but I probably won't make it again. It does taste a lot like the filling/inside of an eggroll though, so if you are craving eggrolls, you might enjoy this recipe!
1 lb ground country sausage
1 bag dry coleslaw mix (shredded cabbage and carrots)
5 cloves garlic, minced
1/2 cup soy sauce (I used coconut aminos)
1 teaspoon ginger
sliced green onion
In a large, deep skillet, brown sausage. Meanwhile in a small
bowl, combine garlic, soy sauce, and ginger; set aside. Once sausage is cooked
through, add dry coleslaw mix to skillet and stir to combine. Pour soy sauce
mixture into the skillet and stir, continuing to cook over medium heat for
about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with
sliced green onion.
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