Here is another one-pan meal loosely based on a recipe from The Everything Paleolithic Diet Book. The original uses a little bacon and Brussels sprouts, but I decided to use it as a guideline to make a more hearty dish. This is a really inexpensive meal and a great way to stretch higher quality meat. Plus these sautes where you have everything in one pan make mealtime so easy. I actually made this recipe as an egg-free option for breakfast. While I love eggs, a little variety never hurts, plus I know there are folks who are allergic to eggs, so this might be a good option for them. For other variations, you could substitute bacon for the sausage and add caraway seeds in place of the vinegar, which will also give a slightly sour taste.
If you like mushrooms a lot, please check out my posts to come because I kindly received some mushrooms from Kitchen Pride Mushroom Farms, a Texas product. I'm currently creating a series of posts with their mushrooms!
Sauteed Cabbage with Sausage and Mushrooms
8 oz nitrate-free sausage (I like Pederson's), cut into rounds
4 tsp bacon grease rendered from nitrate-free bacon, or other oil of choice, divided
2 cups sliced mushrooms
1/2 medium onion, thinly sliced
3 cloves garlic, minced
1 small head of green cabbage, hard core removed and sliced
1/2 tsp dried sage
dash cayenne pepper
2 1/2 tsp unfiltered organic apple cider vinegar
salt and pepper, to taste
1. In a large skillet, brown the sausage over medium heat. Once it is browned, set aside.
2. Add half the oil to the pan, then add the mushrooms, onion, and garlic. Saute until the onions are translucent and the mushrooms are tender. Remove them from the pan and set aside.
3. Add the remaining oil, then add the cabbage and start sauteing. Season with sage and cayenne. When the cabbage begins to soften, return the sausage and mushroom mixture to the pan. Cook until the cabbage becomes very tender. Taste for seasoning and adjust with salt and pepper to your liking. Add more cayenne if you want the saute to be really spicy. Toss in the vinegar at the last minute, then serve immediately.
- Servings per recipe: 4
- Per serving:
- Calories: 256.9
- Fat: 17.9 g
- Saturated fat: 5.8 g
- Cholesterol: 44.1 mg
- Sodium: 430.4 mg
- Carbohydrate: 13.3 g
- Fiber: 4.8 g
- Sugars: 0.8 g
- Protein: 20.8 g
Labels: breakfast, cabbage, gluten-free, high-fiber, low-carb, main course, mushrooms, onion, Paleo, Primal, sausage, Texas