Passion for Pork

Recipe: Charred Cabbage with Chinese Sausage

Dan Clapson - Monday, November 7, 2016

Seared cabbage and pork sausage recipe

There are many vegetables that aren’t used too readily at home, but one of the most commonly overlooked veggies on the market would have to be green cabbage. If you’re not into making your own sauerkraut or big batches of borscht, chances are that you haven’t picked up a cabbage in awhile. Well, I’m here to tell you that there is a lot of wondrous things you can do with this extremely inexpensive, widely available piece of produce.

Charring the cabbage at a high temperature in the oven gives it an amazing flavour boast (much like well-roasted broccoli or Brussels sprouts) and the serves crispy Chinese sausage along with it makes this dish extra awesome.

What you’ll need…

1/2 medium green cabbage (approximately 1/2″ sliced)

2 tablespoons canola oil

salt and pepper (to season)

3 Chinese pork sausages (thinly sliced)

1/4 cup sambal oelek

1/4 cup maple syrup

1 tablespoon rice wine vinegar


Preheat oven to 425 degrees.

Place cabbage on a large baking sheet and drizzle with canola oil. Season liberally with salt and pepper and let roast in oven for 30 minutes.

Remove sheet from oven, add sliced Chinese sausage and let roast for another 15 minutes.

Turn to high broil and cook until portions of cabbage began to blacken, about 10 minutes or so.

Remove from oven and let cool slightly.

Place sambal oelek, syrup and vinegar into a medium bowl and stir to combine.

Transfer cabbage and sausage to a serving platter, drizzle chili maple mixture over-top and serve.

Serves 3-4

Total prep and cook time…1 hour