Low-Carb Sauerkraut Sausage Casserole
Calories 130kcal
Ingredients
- 1/4 cup ghee (or lard, 55 g/ 1.9 oz)
- 1 yellow onion (or lard, 55 g/ 1.9 oz)
- 2 cloves 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 cups sauerkraut (or lard, 55 g/ 1.9 oz)
- 2 tablespoons lemon juice (or lard, 55 g/ 1.9 oz)
- 1/2 cup water (or lard, 55 g/ 1.9 oz)
- 1 tablespoon thyme (or lard, 55 g/ 1.9 oz)
- 1 tablespoon oregano (or lard, 55 g/ 1.9 oz)
- 1/4 teaspoon 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
- Cut the cabbage in quarters, remove and discard the core.
- Slice the cabbage, onion, green pepper and mince the garlic.
- Grease a large saucepan or a Dutch oven with ghee.
- Add the sliced onion, and cook for 5-8 minutes, until lightly browned.
- Then add the minced garlic, sliced green pepper and cook for a minute.
- Add the shredded cabbage, ...
- ...
- Sauerkraut, lemon juice, water, thyme, oregano and mix until combined.
- Cover with a lid and cook over a medium-low heat for 10 minutes.
- Preheat the oven to 200 °C/ 400 °F.
- Transfer the cabbage into a large ovenproof casserole dish (or leave it in the Dutch oven if you can fit the sausages).
- Top with sausages, cover with a lid or a baking foil and place in the oven.
- Bake for about 25 minutes, and then, remove the foil and bake for another 5 minutes.
- Remove from the oven and let it cool down for 5 minutes.
- Garnish with fresh parsley and serve with homemade keto Dijon mustard or ketchup.
- To store, refrigerate for up to 4 days or freeze for up to 3 months.
Originally posted 2019-02-20 17:51:24.
