Low-Carb Sauerkraut Sausage Casserole

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4 from 100 votes

Low-Carb Sauerkraut Sausage Casserole

55 minutes
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.

Nutrition

Calories: 130kcal

Originally posted 2019-02-20 17:51:24.

Article Categories:
Lunch

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