Stir Fried Chipolata & Pointed Cabbage

A catch-all dish you can make using leftovers in the fridge. Don't miss out the ginger!

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 2 Prep: 5 min Cook: 8 min

Ingredients

Pointed cabbage 1/2
Chipolata sausages 6
Spring onions 2
Ginger 1 thumb
Eggs 2
Salt a pinch
Vegetable oil 2 tsp
Chicken stock granules 2 tsp
Salt & pepper as required

Method

1
Beat the eggs and add a pinch of salt. Put 1 tbsp vegetable oil in a frying an and heat on high. Pour in the egg and stir to make scrambled egg. Transfer to a plate.
2
In a separate pan, put 1 tbsp vegetable oil and add the chopped cabbage and spring onions and chipolatas cut into 3. Add the fine strips of ginger and fry well.
3
When the cabbage is soft, sprinkle over the stock granules and lightly season with salt & pepper and fry further.
4
Return the scrambled egg from Step 1 to the pan and fry together before transferring to a serving dish.

Tips & Note

The chipolata itself has a lovely flavour so you don't need to add too many seasonings.

Stir Fried Chipolata & Pointed Cabbage

A catch-all dish you can make using leftovers in the fridge. Don't miss out the ginger!

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves 2

Prep: 5 min

Cook: 8 min

Ingredients

Pointed cabbage 1/2
Chipolata sausages 6
Spring onions 2
Ginger 1 thumb
Eggs 2
Salt a pinch
Vegetable oil 2 tsp
Chicken stock granules 2 tsp
Salt & pepper as required

Stir Fried Chipolata & Pointed Cabbage

Recipe ID :2184 Posted on 15 NOV 2016

Serves 2

Prep 5min
Cook 8min
views 6,245
printed 1

saved 0

A catch-all dish you can make using leftovers in the fridge. Don't miss out the ginger!

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Ingredients

Print Ingredients Email Ingredients
1/2
6
2
1 thumb
2
a pinch
2 tsp
2 tsp
as required

Method

Prep
5min
Cook
8min
1
Beat the eggs and add a pinch of salt. Put 1 tbsp vegetable oil in a frying an and heat on high. Pour in the egg and stir to make scrambled egg. Transfer to a plate.
2
In a separate pan, put 1 tbsp vegetable oil and add the chopped cabbage and spring onions and chipolatas cut into 3. Add the fine strips of ginger and fry well.
3
When the cabbage is soft, sprinkle over the stock granules and lightly season with salt & pepper and fry further.
4
Return the scrambled egg from Step 1 to the pan and fry together before transferring to a serving dish.

Tips & Note

The chipolata itself has a lovely flavour so you don't need to add too many seasonings.

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Torajiro Kuruma
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TORAJIRO KURUMA
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