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