Sausage and Cabbage Bake

This was a qwik and simple dish that was delicious and eaten by the whole family.

Keyword: Easy Keto, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Ketogenic Diet, Paleo Diet, Paleo Pete, Sausage and Cabbage Bake

Servings: 6

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

From: Evans, Pete (2019) Easy Keto Pan McMillan Australia Pty Ltd