I made a new recipe last night worth sharing. It is both Paleo and Gluten Free. I had originally planned to make this recipe for Bacon & Sausage Braised Cabbage because I had some bacon in the freezer I needed to use. Funny that in the end I didn’t even end up using the bacon! 😉

In addition to excluding the bacon, I made a few other modifications. I decided to use sweet italian chicken sausage in casings rather than the precooked links she used in her version. Good decision I think! Also, because I used chicken sausage I used chicken broth rather than beef, pre-shredded cabbage (big time saver!) and minced garlic rather than powder. I only decided to omit the bacon once I loaded the recipe into My Fitness Pal and realized the impact to my available fat grams for the day combined with the sausage if I included it. So, no bacon!

1-1.50 lb sweet italian chicken sausage in casings
1 yellow onion, diced
1 tsp garlic

2 – 14oz bags of cole slaw (shredded cabbage and carrots mix)
1 cup chicken broth
2 bay leaves


  1. Remove the sausage from casings into a dutch oven over medium heat, crumbling and breaking the sausage apart as it cooks. 
  2. When the sausage is nearly cooked (no longer pink), add garlic and onion and cook for 2-3 minutes, until translucent.
  3. Add cabbage, broth and bay leaves and mix. Cover, reduce heat and let simmer for 15 minutes.
  4. Remove cover, pour off excess water from cabbage reduction, recover and cook for another 15 minutes, stirring every couple minutes to keep from sticking to the bottom of the pot.
  5. Remove bay leaves before serving.

I calculated this as 3 servings in My Fitness Pal which per serving yielded 296 calories, 19 grams of carbs, 8 grams of fat and a whopping 37 grams of protein!

Pin It on Pinterest