Keto Garlic Cabbage and Sausage
Hey ya’ll! I’m here with another recipe! I’ve been incredibly active on my socials, so much so that I need to add some content right here to LizeeAngel! Well, I’m back and this one is a banger! I LOVE cabbage. Like, really love. I eat all colors and versions of it: brussels, kohlrabi, napa, purple…
Hey ya’ll! I’m here with another recipe! I’ve been incredibly active on my socials, so much so that I need to add some content right here to LizeeAngel! Well, I’m back and this one is a banger! I LOVE cabbage. Like, really love. I eat all colors and versions of it: brussels, kohlrabi, napa, purple and the basic green. It’s a great vegetable that is naturally low carb and packed full of nutrients. Which nutrients you ask, well this food is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese. Yes, all of that in one little vegetable! Which is why I wanted to share this dish with you. It comes together so quickly, you can whip this up on a weeknight with no problem. But before we get into the recipe and tips, let me tell ya’ll about the sausage!
The sausage I always go to for this dish is smoked sausage. It adds another element of flavor to the overall dish you wouldn’t get from other pork sources. The next best thing would be thick cut bacon! Smokiness is a flavor that really makes this dish work with the natural sweetness that pork has and it stands up to the bold flavors of the sauce that we build in this recipe. For this recipe, you don’t have to use pork, you can go with turkey or beef or even vegetarian if that’s what you have. Just make sure it’s in the style of Kielbasa or Polish Sausage. I find that that works the best and stays in tact in the dish and browns the best, along with bacon. Also, don’t be afraid to allow the meat get some color! The brown spots on the sausage are a chemical reaction called the Maillard Reaction which is where amino acids and reduced sugars come together to give food that distinct savory flavor you get in seared meats. It’s why I always suggest browning food before throwing in the crock pot, you end up with a better result.
Before I go, I want to give you a few tips to make the absolute best version of this dish as possible, so you can flourish. Believe me, this is a classic I’ve been making for years and is highly requested! So here you go:
- The ingredient amounts listed are a starting point! Adjust according to your own flavor profile. Add more or less spice, more sweetener or none at all! Whatever works for your buds
- The thiner you cut your cabbage, the more quickly it will wilt down and soften. But also the faster it will over cook. Keep that in mind when shredding!
- Throw in different types of cabbage for variations of this dish. I love to throw in a little purple cabbage for color and flavor sometimes!
Alright ya’ll. Here is a recipe I promise you’ll be making regularly! It’s easily doubled, tripled or divided to use for all of your meal needs! Take a moment to read a few resources here!
Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!
Keto Garlic Cabbage and Sausage
Ingredients:
- 1tbsp olive oil
- 1/2 head cabbage sliced thin (about 4 1/2 cups)
- 1/2 Kielbasa sausage, sliced in rounds
- 1/2 onion, sliced thinly (about 1 cup)
- 3 cloves garlic, minced
- 2 tsp sweetener (monkfruit or alluose)
- 1 tbsp Worcestershire sauce
- 1 tsp chili flakes
- 2 tsp Red Wine vinegar
- 1 tbsp butter
- Salt and Pepper to taste
Instructions:
- Heat a large pan over medium high heat. Add olive oil and when hot, sauté the sausage to get it browned on both sides. Remove from pan and set aside.
- Reduce heat to medium and add in onions. Sauté until softened. About 4 mins.
- Add in cabbage and stir to mix with onions and coat in oil. Reduce heat to medium-low.
- Add a Tbsp of water and cover to steam until cabbage is mostly softened. About 6 mins.
- Remove lid, add garlic and other ingredients. Simmer until most liquid is absorbed into the cabbage, stirring frequently. About 3 minutes
- Add in butter and return sausage to pan. Toss ingredients in pan until everything is mixed and coated in the butter.
- Serve hot and enjoy!
Calories
260.93Fat (grams)
20.08Fiber (grams)
3.35Net carbs
8Protein (grams)
8.11
