This quick-cook, keto-friendly, low carb, easy sausage and cabbage bake is perfect for the whole family.  It is equally effective as a nutrient dense meal to prepare in advance or to serve and re-heat for breakfasts on the go.  It is also Whole30 compliant with our Primal Cut sausages.  The recipe credit goes to Pete Evans who makes the most fantastic paleo food and whose show “The Paleo Way” is currently showing on Netflix!

Sausage and Cabbage Bake

Sausage and Cabbage Bake

Serves 6  – Simple Ingredients

2 tablespoons coconut oil or good quality animal fat

5 Primal Cut gluten free premium pork sausages

250g rindless bacon

1 onion chopped

4 garlic cloves,finely chopped

600 g savoy cabbage, finely chopped

Natural green veg, a healthy option

150 g Brussel sprouts, shredded

250 ml chicken stock

Sea Salt and freshly ground black pepper

8 eggs

250 ml coconut cream

1 tablespoon Dijon mustard

 

Method

Pre-heat the oven to 180C

Heat 1 tablespoon of the oil in a large frying pan over medium heat.  Add sausages and seal on all sides until golden brown but not yet cooked through the middle ( about 3 mins)

Remove sausages from the pan and when cool, slice into bite sized pieces.  Set aside until needed

Add the bacon to the same pan and fry until the bacon is golden brown (about 5 mins)  .  Remove from the pan and set aside until needed.

Wipe the pan clean.  Heat the remaining coconut oil or fat, add  the onion and fry for 5 minutes.

Add the garlic and fry for approx 1 minute til fragrant.  Stir in the cabbage, brussel sprouts and 125 ml of chicken broth.  Fry for about 5 minutes to soften.

Season with salt and pepper.

Place the cabbage mixture into a bowl.  Add the chopped  bacon and sausage pieces.  Mix well.

Crack the 8 eggs into a bowl and add the coconut cream, remaining broth, mustard and whisk until smooth.

Tip the sausage and cabbage mix into a casserole dish and spread out to form an even layer.  Pour over the egg mixture.

Bake for 15 mins or until the egg is golden on top ad set in eh middle.

Allow to rest for 5 minutes before serving.  Delicious with a fresh green salad and a spoonful of sauerkraut!

 

Low carb sausage and cabbage bake

 

For information about our natural sausages, why not take a look at our product range

For other Whole 30 compliant recipes check out our Whole 30 page 

 

 

 

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