Step 1Cut the cabbage in quarters, remove and discard the core. Slice the cabbage, onion, green pepper and mince the garlic. Grease a large saucepan or a Dutch oven with ghee. Add the sliced onion, and cook for 5-8 minutes, until lightly browned.
by KetoDietApp.com
Step 1Cut the cabbage in quarters, remove and discard the core. Slice the cabbage, onion, green pepper and mince the garlic. Grease a large saucepan or a Dutch oven with ghee. Add the sliced onion, and cook for 5-8 minutes, until lightly browned.
Step 2Then add the minced garlic, sliced green pepper and cook for a minute. Add the shredded cabbage.
Step 3Add sauerkraut, lemon juice, water, chicken stock, thyme, oregano and mix until combined. Cover with a lid and cook over a medium-low heat for 10 minutes.
Step 4Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Transfer the cabbage into a large ovenproof casserole dish (or leave it in the Dutch oven if you can fit the sausages).
Step 5Top with sausages, cover with a lid or a baking foil and place in the oven. Bake for about 25 minutes, and then, remove the foil and bake for another 5 minutes.
Step 6Remove from the oven and let it cool down for 5 minutes. Garnish with fresh parsley and serve with homemade keto Dijon mustard or ketchup. To store, refrigerate for up to 4 days or freeze for up to 3 months.