Low-Carb Sauerkraut Sausage Casserole

Low-Carb Sauerkraut Sausage Casserole

Casseroles are some of the most convenient and satisfying dishes. They are easy to prepare and can be made ahead of time with just a few common ingredients. Make this keto casserole on a Sunday, and keep in the fridge ready to reheat throughout the week for an easy low-carb & paleo dinner.

Preparation time:

Hands-on:    15 minutes
Overall:      55 minutes

Nutritional values (per serving):

Total Carbs	13	grams
Fiber	6.1	grams
Net Carbs	6.9	grams
Protein	25	grams
Fat	33.2	grams
of which Saturated	14.4	grams
Energy	440	kcal
Magnesium	61	mg (36% RDA)
Potassium	744	mg (27% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (13%), fat (84%)

Ingredients (makes 6 servings):

• ¼ cup ghee or lard (55 g/ 1.9 oz)
• 1 medium white or yellow onion, sliced (110 g/ 3.9 oz)
• 2 cloves garlic, minced
• 1 medium green pepper, sliced (120 g/ 4.2 oz)
• 1 head Savoy or green cabbage, shredded and core removed (600 g/ 1.3 lb)
• 2 cups sauerkraut, drained (284 g/ 10 oz) - you can make your own
• 2 tablespoons lemon juice or leftover sauerkraut juice (30 ml)
• ½ cup water or chicken stock (120 ml)
• 1 tbsp freshly chopped thyme or 1 tsp dried thyme
• 1 tbsp freshly chopped oregano or 1 tsp dried oregano
• ¼ tsp salt (I like pink Himalayan) or to taste
• 8-12 gluten-free Italian-style sausages (800 g/ 1.76 lb)
• fresh parsley for garnish
• Optional: serve with homemade condiments such as Dijon mustard or ketchup.

Instructions:

1. Cut the cabbage in quarters, remove and discard the core. Slice the cabbage, onion, green pepper and mince the garlic. Grease a large saucepan or a Dutch oven with ghee. Add the sliced onion, and cook for 5-8 minutes, until lightly browned.
2. Then add the minced garlic, sliced green pepper and cook for a minute. Add the shredded cabbage, ...
3. ... Sauerkraut, lemon juice, water, thyme, oregano and mix until combined. Cover with a lid and cook over a medium-low heat for 10 minutes.
4. Preheat the oven to 200 C/ 400 F. Transfer the cabbage into a large ovenproof casserole dish (or leave it in the Dutch oven if you can fit the sausages).
   
5. Top with sausages, cover with a lid or a baking foil and place in the oven. Bake for about 25 minutes, and then, remove the foil and bake for another 5 minutes.
6. Remove from the oven and let it cool down for 5 minutes. Garnish with fresh parsley and serve with homemade keto Dijon mustard or ketchup. To store, refrigerate for up to 4 days or freeze for up to 3 months.

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