This savory dish is packed with fiber, flavor and nutrients. Cabbage is an excellent source of Vitamins C and K which is necessary for blood clotting and improves digestion.
Serves 2-4
Cook time: 25-30 minutes
Ingredients
- 3 tbs. + 1 Tbs. quality fat (bacon fat, beef lard or coconut oil)
- 1-2 large leeks, thinly sliced (use white part)
- 1/2 head red cabbage, thinly sliced
- 2-3 tbs. fresh thyme, chopped
- 3 tbs. apple cider vinegar (ACV)
- sea salt to taste
- 1 package or 4 sausage links (beef or pork)
- 1 apple, chopped
Directions
1. Melt 3 tbs.fat in Dutch oven or large skillet. Sauté leeks in melted fat until translucent.
2. Add cabbage and stir. Toss in thyme, apple cider vinegar, and a bit of sea salt. Continue cooking until cabbage is tender (this may take a while).
3. If using dutch oven, close lid between stirs to cook cabbage faster.
4. Sizzle sausages in cast-iron skillet over medium heat using remaining tablespoon fat. Turn sausages as they cook. Cooking times vary for different sausages; ours took 5–7 minutes.
5. Transfer sausages to plate and let cool.
6. Add apples to cabbage and cook until softened.
7. Slice sausages thinly and throw into apple and cabbage mixture. Stir to combine.
| Nutrition Facts | |
|---|---|
| Servings 3.0 | |
| Amount Per Serving | |
| calories 400 | |
| % Daily Value * | |
| Total Fat 28 g | 44 % |
| Saturated Fat 20 g | 98 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 34 mg | 11 % |
| Sodium 1263 mg | 53 % |
| Potassium 289 mg | 8 % |
| Total Carbohydrate21 g | 7 % |
| Dietary Fiber 5 g | 20 % |
| Sugars 11 g | |
| Protein 20 g | 40 % |
| Vitamin A | 35 % |
| Vitamin C | 143 % |
| Calcium | 13 % |
| Iron | 17 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
