Delicious Cabbage & Sausage
Updated: Jul 12, 2019
I've been letting life get the better of me recently and haven't posted anything for longer than I'd like. I decided to bite the bullet tonight and post real quick because I want to make this a better catalog of my favorite recipes and I love when people are inspired to eat healthy!
This recipe is a new favorite of mine. It is super easy to make and versatile enough to modify however you see fit!
What you'll need:
12 oz Rope sausage - Sliced (like keilbasa or smoked sausage. I use Turkey sausage because it is lower in fat than the beef versions).
2 tbsp Coconut Oil - divided
1 Medium-large onion - diced
2 tbsp Butter or Ghee
1 1/2 tsp Minced Garlic
1/2 Head of green cabbage
1/2 tsp Better Than Bouillon Beef Base or other beef flavoring
1/4 cup Water
1 cup Frozen Peas - Omit for Keto or Paleo
1 cup Quinoa - prepared. (1 c quinoa, 1 1/2 c water. - boil water - add quinoa and simmer on low for 15-20 mins until water is absorbed) - Omit for Keto or Paleo
Salt & Pepper To Taste
It’s not often I recommend a type of cookware for cooking, but I LOVE cooking with cast iron and this recipe really works best when prepared in a cast iron pan. Being as specific about my cookware as I am about my food, the specs are important when choosing the right cast iron to add to your collection. If you don’t already have a quality pan on hand, I highly recommend this Lodge Cast Iron Skillet for quality and price.
How to prepare this delicious dish:
I use my cast iron skillet for this, but you can use your favorite pan. Warm your pan. Add 1 tbsp of coconut oil and the sliced sausage. Cook until the sausage is browned.
Once the sausage is browned add the remaining coconut oil, butter and onion. Stir frequently and cook until the onions are translucent and almost browned.
(Note: It is important to add the butter now so it has time to absorb all of the flavors. I learned this one the hard way.)
Add the garlic, water and beef bullion and stir well together.
Now add the cabbage. This will be the longest part of the process because you will need to stir regularly and cook until the cabbage is done.This is a process as this is about the time I start getting hungry in anticipation.
Once the cabbage is tender add the frozen peas. Cook an additional 5-7 minutes, stirring regularly, until the peas are done. Salt and pepper to taste.
When serving I add the quinoa to my bowl and add the desired amount of this main dish on top. The flavors blend even better overnight, so it makes a great leftover for lunch, dinner or both!
Make it low carb: skip the quinoa
Make it Keto: skip the quinoa and peas.