SERVES 4
PREP TIME: 10 minutes
COOK TIME: 25 minutes
Mexican-style chorizo is one of my favorites for this recipe, but you can use any type of sausage you like. If you go with chorizo, look for the fresh stuff, not the dry-cured Spanish style.
6 strips bacon (about 6 oz/170 g), diced
1 small red onion, diced
4 cloves garlic, minced
1 small head green cabbage (about 1⅓ lbs/600 g), cored and thinly sliced
12 ounces (340 g) Mexican-style fresh (raw) chorizo, thinly sliced
¼ cup (60 ml) beef bone broth
- Place the bacon, onion, and garlic in a large frying pan and sauté over medium heat until the bacon begins to crisp, about 10 minutes.
- Add the cabbage, sausage slices, and broth. Cover and cook for 15 minutes, until the cabbage is fork-tender and the sausage is cooked through.
- Remove the lid, divide among 4 dinner plates, and enjoy!
PRESSURE COOK IT: Use the sauté mode for Step 1. In Step 2, seal the lid and cook on high pressure for 5 minutes. Allow the pressure to release naturally before removing the lid, then serve.
STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
REHEAT IT: Place a single serving in a microwave-safe dish, cover, and microwave for 2 minutes; or place in a small frying pan, cover, and reheat over medium heat for 5 minutes.
THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.
make it AIP/NIGHTSHADE-FREE:
Use a nightshade-free sausage.
Per serving:
calories: 523 | calories from fat: 395 | total fat: 43.8 g | saturated fat: 15.3 | cholesterol: 93 mg
sodium: 980 mg | carbs: 12 g | dietary fiber: 4 g | net carbs: 8 g | sugars: 6 g | protein: 20 g
FAT : 76%
CARBS : 9%
PROTEIN : 16%
