Low-Carb Sauerkraut Sausage Casserole

Low-Carb Sauerkraut Sausage Casserole

55 minutes
Calories 130kcal


  • 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)
  • condiments ,
  • dijon mustard


  • 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.

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