Cabbage and Sausage

  • 2-3 T animal fat (I save the extra fat whenever I cook meat, whether it’s the fat that rises to the top of the stock or broth once it’s cooled, or the fat in the pan from cooking something such as pork belly.)
  • 3-4 cloves garlic, chopped
  • 1 lb GAPS and RESTART approved* sausage, cut in slices (preferably from a local farm)
  • ½ head large cabbage, halved lengthwise and sliced
  • 2 large carrots, sliced
  • 1 large onion, sliced
  • Salt, pepper and freshly dried herbs to taste

Melt fat in large skillet or Dutch oven.  Brown garlic and remove from pan.  Next brown sliced sausage and remove.  Add cabbage, carrots, and onion.  Cover and cook until vegetables are tender, stirring occasionally.  Add sausage and garlic back to the pot and serve.

I made this for Mother’s Day 2020.  We had it with black lentils and roasted asparagus as follows:

  • 1 lb. asparagus
  • Zest of 1 lemon
  • 2 T butter, melted
  • 1 clove garlic, pressed or minced
  • Salt and pepper to taste

Break off ends of asparagus at their natural breaking point and compost ends.  Lay asparagus in a shallow oven proof pan.  Melt butter in a saucepan on stove, mix in lemon zest and garlic.  Pour over asparagus.  Slightly stir to make sure asparagus are well coated.  Sprinkled with salt and pepper.  Roast at 425°F for 10-15 minutes.  Keep an eye on them so they don’t get over done.


* Sausages (full fat) should be made of pure minced meat with only salt, pepper and organic herbs added. Make sure that there is no commercial seasoning, MSG (Monosodium Glutamate), sugars or other sweeteners in the sausages.

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