At one of our locally owned grocery stores I have discovered that the butcher has sausages that are free of nitrates and MSG. I really should dig a little deeper and find out what the other ingredients are in the sausage. For all I know they might have corn syrup solids… but I haven't and I don't want to because these are some mighty delicious sausages.
If you are able to get GAPS legal sausages, here is a recipe that I am sure you will love. Okay, that is assuming you love cabbage as much as I do. I know, I'm a lucky weirdo for loving cabbage so much. At least my coworker seems to think so.
This is a very simple recipe, and serves two adults. Or maybe one very hungry person. I was tempted to eat the entire recipe but I stopped myself when there was about one-third left.
- 1 large onion, sliced
- 1 bell pepper, cored, seeded and sliced
- 3 Tablespoons butter (or your favorite GAPS legal fat)
- 1/4 of a large head of cabbage, sliced
- 2 sausages weighing about 5 ounces each (I used Andouille)
Place one tablespoon of butter and 1/4 cup of water into a cast iron skillet and bring to a boil. Place the two sausages in the skillet and cover with a lid. Set a timer for ten minutes.
While the water and butter is coming to a boil, melt the remaining 2 tablespoons of butter in another skillet and cut up the vegetables. Place the vegetables into the skillet as you get them cut. Once they are all done, pour in 1/4 cup of water and place a lid on the skillet. Allow to cook until transparent, about 20 minutes.
When ten minutes is up for the sausages, remove the liquid but leave the sausages in the skillet. Roll them back and forth so that they brown nicely on at least two sides. Once they are browned, remove then and slice into small pieces. Add back into the pan and cook a bit longer so that the sides of the slices can get a bit browned.
Keep an eye on the vegetables as you don't want them to burn. After ten minutes remove the lid and continue to cook and stir so that the liquid cooks down.
The sausages I used this time were Andouille but I have also used the version that has hot pepper flakes. If you like spicy foods, which I dearly love and thankfully can tolerate without problems, I would suggest adding one fresh jalapeno pepper sliced into the vegetables. One of the things I miss terribly doing GAPS is Mexican food. I grew up in Arizona, and have eaten many tacos, tostados, bean burritos, cheese enchiladas, tamales… and these are all off limits on GAPS due to the gluten in the flour, the corn, and I am currently not having cheese, but it doesn't matter since I can't have flour tortillas or corn tortillas or masa. I can't imagine never eating any of these foods again, but that may be the case. So I have to find substitutes to satisfy my desire for spicy foods. Adding a jalapeno pepper to this recipe is a good substitution. I was told by one of my coworkers that there are two kinds of Mexican food, the kind that poor people eat, and the kind that wealthy people eat. I bet you can guess the poor version… the one loaded with carbohydrates.
Let me know if you get a chance to try this recipe. It was delicious and satisfying!
- 1 large onion, sliced
- 1 bell pepper, cored, seeded and sliced
- 3 Tablespoons butter (or your favorite GAPS legal fat)
- ¼ of a large head of cabbage, sliced
- 2 sausages weighing about 5 ounces each (I used Andouille)
- Place one tablespoon of butter and ¼ cup of water into a cast iron skillet and bring to a boil. Place the two sausages in the skillet and cover with a lid.
- Set a timer for ten minutes.
- While the water and butter is coming to a boil, melt the remaining 2 tablespoons of butter in another skillet and cut up the vegetables.
- Place the vegetables into the skillet as you get them cut.
- Once they are all done, pour in ¼ cup of water and place a lid on the skillet.
- Allow to cook until transparent, about 20 minutes.
- When ten minutes is up for the sausages, remove the liquid but leave the sausages in the skillet.
- Roll them back and forth so that they brown nicely on at least two sides.
- Once they are browned, remove then and slice into small pieces.
- Add back into the pan and cook a bit longer so that the sides of the slices can get a bit browned.
- Keep an eye on the vegetables as you don't want them to burn.
- After ten minutes remove the lid and continue to cook and stir so that the liquid cooks down.
If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.
I just love the colorful presentation of vegetables in this dish, I've made it twice so far. I would say this amount would serve four light eaters, but if you are hefty eaters, maybe only two.