A super-easy Paleo/Whole 3o friendly recipe from the blog “Real, Simple, Good”.
I happen to adore sausages and if you’re doing the Whole 30, just make sure you have W30-compliant sausages. (No added gluten or sugar)
Serves 4
4 large sausage links or bratwurst, uncooked (check ingredients for Paleo/Whole30 compliance.
8 pieces bacon, diced
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced
8 cups shredded cabbage (pre-bagged mix with carrots, etc. is ok)
2 tbsp apple cider vinegar
2 tbsp spicy brown mustard
1 tsp smoked paprika
1/2 tsp sea salt
1/2 tsp ground pepper
(Skip this step if you’re using pre-cooked sausages)
Add enough water to submerge the sausages to a medium pot. Bring the water to a boil and then turn it down to a gentle simmer. Add sausages to the water and boil for 15 minutes.
Prep the bacon, onion, bell pepper, garlic and cabbage as noted.
In the pan over medium heat add the bacon to cook. Cook, stirring occasionally until the bacon is just getting crispy, about 7-8 minutes. Remove bacon and set aside on a plate.
(Also skip this step if you’re using pre-cooked sausages)
When the sausages are done, remove the sausages and pat them dry with a paper towel.
In the same pan as you cooked the bacon in over medium heat, add in the sausages. Cook sausages to brown on the sides, 3-4 minutes per side. Remove sausages and place on the plate with the bacon.
Add in the onion, bell pepper and garlic to the same pan. Scrape up any brown bits from the bottom of the pan and cook for 4-5 minutes, stirring frequently, until the onions and peppers start to soften.
Add the shredded cabbage/slaw mix to the pan. Cook and stir frequently, until everything is combined and slaw is wilted, about 3-4 minutes. Turn down heat to low.
Add in the mustard, apple cider vinegar, paprika, salt and pepper. Stir to mix.
Finally, add the sausages and bacon back to the pan, stirring everything to mix. Serve and enjoy.