From Chow Bella
8 oz nitrate-free sausage (I like Pederson's), cut into rounds
4 tsp bacon grease rendered from nitrate-free bacon, or other oil of choice, divided
2 cups sliced mushrooms
1/2 medium onion, thinly sliced
3 cloves garlic, minced
1 small head of green cabbage, hard core removed and sliced
1/2 tsp dried sage
dash cayenne pepper
2 1/2 tsp unfiltered organic apple cider vinegar
salt and pepper, to taste
1. In a large skillet, brown the sausage over medium heat. Once it is browned, set aside.
2. Add half the oil to the pan, then add the mushrooms, onion, and garlic. Saute until the onions are translucent and the mushrooms are tender. Remove them from the pan and set aside.
3. Add the remaining oil, then add the cabbage and start sauteing. Season with sage and cayenne. When the cabbage begins to soften, return the sausage and mushroom mixture to the pan. Cook until the cabbage becomes very tender. Taste for seasoning and adjust with salt and pepper to your liking. Add more cayenne if you want the saute to be really spicy. Toss in the vinegar at the last minute, then serve immediately.
Servings per recipe: 4
Per serving:
Calories: 256.9
Fat: 17.9 g
Saturated fat: 5.8 g
Cholesterol: 44.1 mg
Sodium: 430.4 mg
Carbohydrate: 13.3 g
Fiber: 4.8 g
Sugars: 0.8 g
Protein: 20.8 g