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.