Low-Carb Sauerkraut Sausage Casserole

Low-Carb Sauerkraut Sausage Casserole

Ingredients

• 1/4 cup ghee ((or lard, 55 g/ 1.9 oz))
• 1 yellow onion ((or lard, 55 g/ 1.9 oz))
• 2 clove garlic ((or lard, 55 g/ 1.9 oz))
• 1 green pepper ((or lard, 55 g/ 1.9 oz))
• 1 head green cabbage ((or lard, 55 g/ 1.9 oz))
• 2 cup sauerkraut ((or lard, 55 g/ 1.9 oz))
• 2 tbsp lemon juice ((or lard, 55 g/ 1.9 oz))
• 1/2 cup water ((or lard, 55 g/ 1.9 oz))
• 1 tbsp thyme ((or lard, 55 g/ 1.9 oz))
• 1 tbsp oregano ((or lard, 55 g/ 1.9 oz))
• 1/4 tsp salt ((or lard, 55 g/ 1.9 oz))
• 12 gluten (free Italian-style sausages)
• fresh parsley ((or lard, 55 g/ 1.9 oz))
• dijon mustard

Instructions

1. Cut the cabbage in quarters, remove and discard the core.
2. Slice the cabbage, onion, green pepper and mince the garlic.
3. Grease a large saucepan or a Dutch oven with ghee.
4. Add the sliced onion, and cook for 5-8 minutes, until lightly browned.
5. Then add the minced garlic, sliced green pepper and cook for a minute.
6. Add the shredded cabbage, ...
7. Sauerkraut, lemon juice, water, thyme, oregano and mix until combined.
8. Cover with a lid and cook over a medium-low heat for 10 minutes.
9. Preheat the oven to 200 °C/ 400 °F.
10. Transfer the cabbage into a large ovenproof casserole dish (or leave it in the Dutch oven if you can fit the sausages).
11. Top with sausages, cover with a lid or a baking foil and place in the oven.
12. Bake for about 25 minutes, and then, remove the foil and bake for another 5 minutes.
13. Remove from the oven and let it cool down for 5 minutes.
14. Garnish with fresh parsley and serve with homemade keto Dijon mustard or ketchup.
15. To store, refrigerate for up to 4 days or freeze for up to 3 months.