Thursday, April 28, 2016

Cabbage and Sausage

For Christmas, my mom gave me an Inspiralizer, which I fell in love with the first moment I used it.
The cabbage for this recipe was one of the first things I ever spiralized.
This is seriously my favorite whole30 meal. I could eat it everyday- with or without the egg, for breakfast, lunch, or dinner.
Reason I like it so much are:
1. It makes a lot (which means leftovers and no cooking tomorrow)
2. It's super inexpensive, and
3. It tastes amazing.
You can use either green or purple/red cabbage. Both work well, and taste great.

Cabbage and Sausage
(serves 6)

1 head cabbage
4 chicken sausage links, cut into coins
2 cloves garlic, minced
2 tbs avocado oil
1/2 tsp garlic powder
salt and pepper to taste

Heat oil in a large cast iron skillet. Shred cabbage into thin strips. Add to skillet.  Sprinkle with salt, pepper, and garlic powder. Stir and cover. Cook 3 minutes, stir and cook another 5 minutes. Stir in minced garlic and sausage. Cover and cook until the cabbage begins to brown and the sausage in warmed through (about 5 minutes).

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