This was a qwik and simple dish that was delicious and eaten by the whole family.
Sausage and Cabbage Bake
Ingredients
- 2 Tbsp coconut oil or good quality animal fat
- 5 paleo sausages of your choice
- 250 g rindless bacon rashers chopped
- 1 onion chopped
- 4 garlic cloves finely chopped
- 600 g savoy cabbage sliced
- 150 g Brussel sprouts sliced
- 250 ml (1 cup) chicken bone broth
- sea salt and freshly ground black peper
- 8 eggs
- 250 ml (1 cup) coconut cream
- 1 Tbsp Dijon mustard
Instructions
- Preheat the oven to 180°C (160°C fan-forced).
- Heat 1 tablespoon of the coconut oil or fat in a large frying pan over medium-high heat. Add the sausages and seal on all sides until browned but still raw in the middle, about 3 minutes. Remove from the heat. When cool enough to handle, cut sausages into bite-sized pieces. Set aside until needed.
- Add the bacon to the same pan and fry over medium-high heat until golden, about 5 minutes. Remove from the pan and set aside until needed.
- Wipe the pan clean, add the remaining coconut oil or fat and place over medium heat. Add the onion and sauté for 5 minutes to soften. Season with salt and pepper.
- Place the cabbage mixture in a bowl, then add the bacon and sausage and give it a good mix.
- Crack the eggs into another bowl, then add the coconut cream, remaining broth and the mustard and whisk well until smooth. Season with salt & pepper.
- Tip the sautéed veg and sausage mixture into a casserole dish and spread out to form an even layer, then pour over the egg mixture. Bake for 15 minutes, then rotate dish and bake for a further 15 minutes, or until the egg is golden on top and set in the middle. Allow to rest for 5 minutes before serving.
Notes
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published a year ago:
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