Sausage & Cabbage Stew

MAKES: 6 servings
It takes just fifteen minutes of hands-on time to prepare this simple German-style sausage stew; then you can sit back and let your slow cooker take over. A few hours later, you’ll be rewarded with a satisfying, one-bowl meal that’s heavy on healthy veggies, like shredded cabbage, celeriac, and sauerkraut.

2 sprigs fresh parsley
2 sprigs fresh thyme
1 teaspoon peppercorns
3 whole allspice
2 bay leaves
1/4 cup (55 g/1.9 oz) ghee or other healthy cooking fat, divided
1.76 pounds (800 g) kielbasa or gluten-free Italian-style sausages
1 small (70 g/2.5 oz) yellow onion, chopped
1/2 small (150 g/5.3 oz) celeriac, peeled and diced
2 cloves garlic, minced
1 medium (600 g/1.3 lb) head green cabbage, shredded and core removed
1 cup (142 g/5 oz) sauerkraut, drained (make your own, shown here)
1/2 teaspoon fine sea salt, or to taste
1 cup (240 ml) bone broth or chicken stock
1 tablespoon freshly chopped parsley


Preheat the slow cooker. Make the bouquet garni by placing all the herbs in a piece of cheesecloth and tying with unwaxed kitchen string.
Grease a large heavy-based skillet or Dutch oven with half of the ghee. Add the sausages and brown for 1 to 2 minutes on both sides. Transfer to a plate and set aside.
Grease the skillet with the remaining ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the celeriac and garlic. Cook for a minute, until fragrant.
Transfer to the slow cooker. Add the cabbage, sauerkraut, bouquet garni, salt, and bone broth, and combine well. Top with the browned sausages, and cover with a lid. Cook on high for 3 hours or on low for 6 hours. When done, remove the bouquet garni and garnish with parsley. Eat immediately, or let it cool, and refrigerate for up to 4 days or freeze for up to 3 months.
Total carbs: 11.9 g / Fiber: 4.6 g / Net carbs: 7.3 g / Protein: 24.5 g / Fat: 33.6 g / Energy: 437 kcal
Macronutrient ratio: Calories from carbs (7%), protein (23%), fat (70%)