As usual my brain can’t always come up with creative ideas that aren’t boring and original. I wanted something and pasta kept coming to my brain as we haven’t had pasta in awhile. I wasn’t in the mood for pasta either but couldn’t think of anything else. Than I took a version of pasta cream sauce and flipped it around to make some yummy sausage cabbage wraps.
It turned out very good and had just enough spice without being overbearing.
Try it for yourself and see… let me know your thoughts.
Ingredients:
- 1 lb Italian Sausage
- 1 cup kale
- 4 tbsp cream cheese
- 1 cup milk
- ¾ cup mozzarella cheese, shredded
- 1 cup Celery, chopped
- 1 cup red, green, yellow or orange peppers, diced
Sauce:
You will make 2 batches of this sauce. One for the vegetables and a second for the wraps as a dipping sauce. (See note below)
- 2 tbsp rice vinegar
- 1 tbsp ketchup
- 1 tbsp Dijon mustard
- ½ tbsp Sriracha sauce
- 2 tbsp soy sauce
- 1-2 tsp Brown Sugar*
In a medium sauce pan, add celery peppers and sauce excluding brown sugar. Heat over medium heat until tender. Set aside.
In a separate large skillet, add meat and cook through.
Add in cream cheese
Stir in Kale and turn off burner.
Kale should wilt slightly.
And lastly, turn heat off and stir in cheese
And milk. Let it rest on the burner to help heat through. The cream cheese and milk help offset the spice.
To serve, take a large leaf of cabbage and layer with veggies, meat and Chinese noodles. Drizzle additional sauce on top. 
*For the sauce on top of the wrap I use the same sauce as above, doubling the recipe and add 1-2 tsp of brown sugar to make for a great dipping sauce.
Or for appetizers simply use a smaller piece of cabbage and roll up and close with toothpicks.
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