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Casseroles are some of the most convenient and satisfying dishes. They are easy to prepare and can be made ahead of time with just a few common ingredients. Make this keto casserole on a Sunday, and keep in the fridge ready to reheat throughout the week for an easy low-carb & paleo dinner.
Hands-on Overall
Serving size about 1 cup cooked cabbage + 115 g/ 3 oz sausages
Nutritional values (per about 1 cup cooked cabbage + 115 g/ 3 oz sausages)
Net carbs6.9 grams
Protein25 grams
Fat33.2 grams
Calories440 kcal
Calories from carbs 7%, protein 23%, fat 70%
Total carbs13 gramsFiber6.1 gramsSugars5.6 gramsSaturated fat14.4 gramsSodium1,053 mg(46% RDA)Magnesium61 mg(15% RDA)Potassium744 mg(37% EMR)
Ingredients (makes 6 servings)
- 1/4 cup ghee or lard (55 g/ 1.9 oz)
- 1 medium white or yellow onion, sliced (110 g/ 3.9 oz)
- 2 cloves garlic, minced
- 1 medium green pepper, sliced (120 g/ 4.2 oz)
- 1 head Savoy or green cabbage, shredded and core removed (600 g/ 1.3 lb)
- 2 cups sauerkraut, drained (284 g/ 10 oz) - you can make your own
- 2 tablespoons lemon juice or leftover sauerkraut juice (30 ml)
- 1/2 cup water or chicken stock (120 ml)
- 1 tbsp freshly chopped thyme or 1 tsp dried thyme
- 1 tbsp freshly chopped oregano or 1 tsp dried oregano
- 1/4 tsp salt (I like pink Himalayan) or to taste
- 8-12 gluten-free Italian-style sausages (800 g/ 1.76 lb)
- fresh parsley for garnish
- Optional: serve with homemade condiments such as Dijon mustard or ketchup.
Instructions
- Cut 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.
- Then add the minced garlic, sliced green pepper and cook for a minute. Add the shredded cabbage.
- Add 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.
- Preheat 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).
- Top 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.
- Remove 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.
Sauerkraut Sausage Casserole
Step by Step
Ingredients
- 1/4 cup ghee or lard (55 g/ 1.9 oz)
- 1 medium white or yellow onion, sliced (110 g/ 3.9 oz)
- 2 cloves garlic, minced
- 1 medium green pepper, sliced (120 g/ 4.2 oz)
- 1 head Savoy or green cabbage, shredded and core removed (600 g/ 1.3 lb)
- 2 cups sauerkraut, drained (284 g/ 10 oz) - you can make your own
- 2 tablespoons lemon juice or leftover sauerkraut juice (30 ml)
- 1/2 cup water or chicken stock (120 ml)
- 1 tbsp freshly chopped thyme or 1 tsp dried thyme
- 1 tbsp freshly chopped oregano or 1 tsp dried oregano
- 1/4 tsp salt (I like pink Himalayan) or to taste
- 8-12 gluten-free Italian-style sausages (800 g/ 1.76 lb)
- fresh parsley for garnish
- Optional: serve with homemade condiments such as Dijon mustard or ketchup.
Instructions
- Cut 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.
- Then add the minced garlic, sliced green pepper and cook for a minute. Add the shredded cabbage.
- Add 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.
- Preheat 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).
- Top 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.
- Remove 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.
Nutrition (per serving, about 1 cup cooked cabbage + 115 g/ 3 oz sausages)
Calories440kcal
Net Carbs6.9g
Carbohydrates13g
Protein25g
Fat33.2g
Saturated Fat14.4g
Fiber6.1g
Sugar5.6g
Sodium1,053mg
Magnesium61mg
Potassium744mg
Detailed nutritional breakdown (per about 1 cup cooked cabbage + 115 g/ 3 oz sausages)
| Total per about 1 cup cooked cabbage + 115 g/ 3 oz sausages |
| 6.9 g | 25 g | 33.2 g | 440 kcal |
| Ghee |
| 0 g | 0 g | 9.2 g | 83 kcal |
| Onion, brown (yellow), raw |
| 1.2 g | 0.2 g | 0 g | 7 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Peppers, green bell, fresh |
| 0.6 g | 0.2 g | 0 g | 4 kcal |
| Cabbage, Savoy, raw |
| 3 g | 2 g | 0.1 g | 27 kcal |
| Sauerkraut, solids only (fermented cabbage) |
| 0.7 g | 0.4 g | 0.1 g | 9 kcal |
| Lemon juice, fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Thyme, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Oregano, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Sausages, pastured, free of gluten and sugar |
| 0.8 g | 22.1 g | 23.7 g | 307 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
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