Cabbage & Sausage
I love trying our new recipes and dishes, but making them so that my husband and I can eat them with our food allergies and restrictions. I get really excited about being able to make something that is like the "original" recipe, but that won't make me feel sick after.
This recipe is pretty simple and easy to make. You can really use whatever kind of sausage you want. You can use spicy, mild, kielbasa, or whatever your heart desires.
If you are a vegan, use veggies, like zucchini, instead of the sausage! The flavor in this is delicious, so add in the vegetables!
If you live in Southern California (near Orange County), then you have to use Sabatino's sausage because it is homemade and specially made. This sausage is blended with a special goat milk cheese from Sicily. The natural moisture from the cheese makes this lean meat juicy and flavorful. There are no fillers in it, either! Normally I don't like sausage, and I NEVER order it anywhere on anything... but at this restaurant, I always order it!
1 large green cabbage
1.5 lbs of sausage*
1 yellow onion
2-6 cloves of garlic (depending on your garlic preference)
sea salt and pepper to taste
1/3 cup fresh parsley
paprika to taste (about 1/2 tsp)
*For Whole 30, use approves sausage from Bilinksi Sausages.
In a medium skillet, sauté the onion and garlic in some olive oil until the onions are translucent and set aside.
Cook the sausage in a separate pan. For the Sabatino's sausage, we followed the cooking instructions that can be found HERE. Otherwise cook your sausage the way you normally would. Slice into bite-size pieces.
Place your chopped cabbage in a large skillet and cover over medium heat, stirring occasionally. Once your cabbage has wilted, add in the garlic and onion, paprika, parsley and cut sausage and stir until it is well combined. I allowed mine to sit over medium heat, stirring occasionally for about 10 minutes so that all the flavors and ingredients really become one dish. Add salt and pepper to taste.