SHANGHAI VEGETABLE RICE

3 ounces Chinese sweet pork sausage
1 cup Short grain rice, rinsed and drained
½ pound Chinese cabbage, cut crosswise into ½" bands
2 tablespoons Canola oil
2 teaspoons Sea salt
2 teaspoons Rice wine
1 3/4 cup Cold water

1. Slice sausage on the bias into ¼" coins and steam for 10 minutes. Remove from steamer and reserve.
2. Heat oil in a heavy pot with a tight fitting lid. When the oil is hot, add the cabbage and sear until soft and reduced in volume. Add salt.
3. Add wine and sausage to the pot and cook for 30 seconds.
4. Add the rice to the pot and glaze with the oil.
5. Add the water and bring the pot to a boil. Boil for two minutes while stirring. Cover the pot and reduce the heat to low. Simmer the rice for 20 minutes then remove from heat and let stand, covered for 15 minutes.
6. Remove the lid, fluff the rice gently and serve.