Cabbage and Sausage Hot Pot

5/5 (1)
Difficulty:
Easy
Prep Time:
10 mins
Cook Time:
20 mins
Yields:
4 servings
Calories:
248
Cabbage and Sausage Hot Pot Cabbage and Sausage Hot Pot Cabbage and Sausage Hot Pot

Ingredients

  • 1 small head of cabbage
  • 2 links sausage
  • 2 cups dashi
  • 1/2 cup cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Cookware

  • Knife
  • Cutting board
  • Hot pot

Quick Directions

  1. Cut cabbage in half, then remove core and cut into 6 to 8 pieces. Slice sausage.
  2. Arrange cabbage in pot, then place sausage around cabbage.
  3. Add the dashi, salt and pepper to the hot pot, then cover and place on the stove.
  4. Turn the burner on medium, then once it’s simmering, cook for 10 minutes until the cabbage has wilted.
  5. Add the cheese on top, cover and let cook for another minute until the cheese has melted.

The Story

Piping hot cabbage simmered with sausage and cheese, this hot pot is sure to warm you up when the weather gets chilly! It may not be the prettiest dish, but it’s so delicious!

The weather is finally getting colder, are you all looking forward to fall? I love this time of year, so we’re definitely enjoying the onset of sweater weather! With the cold weather coming in, I naturally start craving comforting, warming, nourishing food. Hot pots are a natural in this category, so pull out those clay pots and let’s get cooking!

One of my favorite things about hot pots is that the cooking vessel serves as the bowl as well, thus keeping the food piping hot. If you want to make it fun, you can even cook the hot pot at the table, so they can be entertaining as well as delicious. But you don’t have to make a big fuss over them, you can cook it on the stove too! (I always do!)

What I love about this hot pot is that it’s not only easy to make, but it’s really healthy and filling too! You can split the hot pots in half and serve it with rice if you want a more filling meal, but it’s so delicious, you won’t even miss the rice! I love using turkey sausage for even lower fat and calories. Whenever I feel like I need a good detoxing meal, this hot pot is always at the top of my list!

The recipe below is enough for 2 smallish hot pots. One pot can be a meal on it’s own, though I often split it with my husband, eating it with rice! If you’re only cooking for two, you can even prep one hot pot for later, then keep it in the fridge till you’re ready to cook!

Also note, if you’re new to cooking with stoneware, treat it gently. While the older it gets the more durable it becomes, it’s still more fragile than a metal pot. Avoid dramatic changes in temperature, and don’t put it on the stove without anything in it. I always make sure to place it on the stove before turning the burner on, then gradually bring it to boiling. If it’s a good hot pot you can put it immediately on high heat, but… treat your cookware with love and they’ll love you back!

Recipe – Cabbage & Sausage Hot Pot:

– Cut your cabbage in half, then carefully cut out the core by cutting at an angle on either side.
Cabbage and Sausage Hot Pot

– Slice each half of the cabbage into 6 to 8 pieces.
Cabbage and Sausage Hot Pot

– Place the cabbage in the hot pot, arranging it as closely as you can in a circle.
Cabbage and Sausage Hot Pot

– Slice the sausage into diagonal slits.
Cabbage and Sausage Hot Pot

– Arrange the sausage around the cabbage.
Cabbage and Sausage Hot Pot

– Add the dashi, salt and pepper to the hot pot, then cover and place on the stove. Turn the burner on medium, then once it’s simmering, cook for 10 minutes until the cabbage has wilted.
Cabbage and Sausage Hot Pot

– Add the cheese on top, cover and let cook for another minute until the cheese has melted. Serve immediately, but careful, it’s hot!

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  • Alexandre Pereira Costa

    This looks really easy to do, and I love cabbage, so I’m doing it as soon as I can! Will have to use some fancy/really good sausage though, because there isn’t many ingredients in this recipe, so if you use some bad sausage it will probably show in the final flavor

  • Yvonne Barber

    While this looks very interesting I do wonder about what kind of cheese you mean here. Also what do you recommend to substitute for Dashi as I am allergic to fish.

    • http://www.otakufood.com/ Dani

      I usually use mozzarella cheese, but you can experiment with your favorites. You can make a vegetarian dashi from just soaking kombu seaweed overnight, and maybe mushrooms, but chicken broth is perfectly fine!