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© 2016 by Jennifer Gomez

 

Cabbage & Sausage Skillet Meal (30 minutes)

August 30, 2017

Normally I am a rockstar meal planner. But this is one of those rare times where I really had to get creative. We just got back from a quick weekend trip to Colorado and I looked at my meal plan only realize that I had planned "leftovers" for tonight's dinner... What leftovers?! We've been gone! Oops! Luckily, the fridge was not totally bare and I came up with a quick and easy dinner that cooks up with minimal dishes to wash.

 

In my fridge I found a package of Teton Waters Ranch grass-fed polish sausages. These are super delicious and made only with ingredients you'd recognize, which is awesome! I was thoroughly psyched when my Costco starting selling this brand.

 

I also found a half of a head of cabbage. Not enough veggies for my family so I kept looking and found that I still had some Earthbound Farms Power Greens blend with baby spinach, chard, and kale. I also get this at Costco. Yay!

 

And I pretty much always have onions in the house because they are so wonderful for so many things. I am the neighborhood go-to if you're in need of an onion (or an egg). My love of onions maybe borders on obsession but that's another blog post... 

 

Another thing I typically have on hand is sauerkraut. So I grabbed my jar of "purple kraut" and added it at the end. (You don't want to cook the kraut or it will kill the beneficial bacteria.) It really gives the dish color , crunch, flavor, and a probiotic punch! I like to think this dish is an homage to the polish sausage and sauerkraut meal my mom used to make when I was a kid.

 

I made this in my 12 inch cast iron skillet but could easily be made in a bigger pot if you want to double the recipe for a larger crowd. 

 

Ingredients:

4 polish sausages 

1/2 head of cabbage

6-8 cups leafy greens 

2-3 Tablespoons ghee

1 red onion chopped 

2-3 Tablespoons apple cider vinegar 

Salt and pepper to taste

Sauerkraut for topping (optional)

 

Method:

1. In a 12 inch skillet sauté shopped onion in ghee until beginning to soften.

2. Slice sausages into 1/4 inch sections. Slice cabbage into strips. Add both to the skillet.

3. Continue cooking for 2-3 minutes, stirring occasionally.

4. If using baby greens like in the Power Greens blend add a few large handfuls to the skillet. If you're using other leafy greens you may want to rough chop them first. Stir to combine.

5. Add apple cider vinegar and simmer for 3-5 minutes, stirring occasionally, until all the greens are wilted and the cabbage is soft. 

6. Salt and pepper to your taste. I find that little salt is needed since the sausages provide it.

7. Serve and top with sauerkraut.

8. Enjoy!

 

If you'd like to learn more about making your own "purple kraut" you can sign up for my Fermented Foods Workshop!

 

If you make this dish let me know how you liked it! Tag me on Instagram or Facebook @arisingwellness. I'd love to see your dinners!

 

 

 

 

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