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Sausage and Fried Cabbage

  • 2 Tablespoons (30 ml) of ghee, divided, to cook with
  • 0.5 lb (225 g) of sausages of your choice, sliced
  • 0.5 head of cabbage (350 g), thinly sliced
  • 0.25 medium onion (28 g), thinly sliced
  • 1 Tablespoon (15 ml) of vinegar (of choice)
  • 4 cloves of garlic (12 g), minced or finely diced
  • Salt and pepper, to taste
      • 1In a large skillet, melt 1 Tablespoon (15 ml) of ghee over medium-high heat. Add the sausage to the skillet and sauté until cooked through, about 4 to 5 minutes. Remove the sausage from the skillet and set aside.
      • 2Add the remaining 1 Tablespoon (15 ml) of ghee to the same skillet over medium-high heat. Add the cabbage and onion to the skillet and sauté until the vegetables are soft, about 8 to 10 minutes.
      • 3Add the cooked sausage, vinegar, and garlic to the skillet and continue to sauté for an additional 1 to 2 minutes. Season with salt and pepper, to taste.
      • 4Divide the sauté between 2 plates and serve.
      • Coconut oil can be used instead of ghee, but use refined coconut oil for a mild coconut flavor.
      • Kielbasa (or Polish sausage), Andouille sausage, and chorizo can be used instead of smoked sausage. Kielbasa has a mild flavor and is most similar to smoked sausage.
      • Packaged coleslaw mix can be used instead of the cabbage head. If the cabbage mix contains carrots, the carb count will increase.
      • You can use 1½ teaspoons of granulated garlic or 1 teaspoon of garlic powder instead of garlic cloves and 1 teaspoon of onion powder instead of the onion.
      • Lemon juice, white wine vinegar, or rice vinegar can be used instead of apple cider vinegar.
      (Estimated and based on per-serving amounts.)
        Calories: 453     Fat: 37 g     Total Carbs: 13 g     Fiber: 5 g     Sugar: 6 g     Net Carbs: 8 g     Protein: 19 g