Sausage and cabbage stir fry wraps
Wrap up your week with our sausage and cabbage stir fry wraps! This fusion meal is fragranced with ginger and has tender pieces of garlicky pork tossed amongst tasty mushrooms and cabbage. A simply delicious dish for lunch or dinner.
Ingredients
Method
Ingredients
- 4 garlic cloves, minced
- 1 Tbsp minced ginger
- 6 pork sausages
- 200g mushrooms, thinly sliced
- ½ cabbage, finely sliced
- 2 Tbsp white vinegar
- 2 Tbsp soy sauce
- 8-10 flour tortillas
Method
- In a large pan, cook the garlic and ginger on a medium-high heat with a drizzle of olive oil for 2-3 minutes or until fragrant.
- Remove the sausage meat from the casing and crumble it into the pan. Cook while stirring for 8-10 minutes or until crispy and cooked through, using a spoon to break the meat up into smaller pieces. Remove the sausage from the pan with a slotted spoon and set aside in a bowl, leaving any remaining juices in the pan.
- Add the mushrooms to the pan with the leftover juices and cook for 4-5 minutes or until browned, adding a drizzle of oil if needed. Stir in half the cabbage and cook until tender and wilted.
- Pour in the vinegar and soy sauce, stir and cook for a further 2 minutes or until the liquid has mostly reduced. Return the sausage back into the pan, along with the rest of the cabbage and stir until well combined.
- Warm tortilla wraps in a dry pan or microwave and spoon the sausage stir fry over the top.
Top tip: Drizzle over hoisin sauce, sriracha mayo and a sprinkling of roughly chopped chives for an extra flavourful topping to these wraps.