Having made keilbasa and cabbage many a time I don’t know WHY it took me so long to throw in a little kale into the skillet. Once I did, there was no turning back. This combo is so tasty! Even my husband wolfed this down and he’s not a fan of either cabbage or kale! So it sounds like a keeper to ME. 🙂 The onion brings a slightly sweet edge to the dish, which is quite nice.
I used Burton’s brand of sausage (newly discovered at HEB stores in Texas). I always like a brand that has much less garlic than most. Many companies just get way too much garlic in their smoked sausage for my palate. This hearty, delicious dish is suitable for all phases of Atkins, other Keto diets and Primal-Paleo as well.
2 T. bacon grease
4 links your favorite smoked sausage, sliced ¼”
3 c. chopped green cabbage
2 c. chopped kale (larger stem parts removed)
2 oz. slivered sweet yellow onion
¼ tsp. coarse black pepper
VARIATION: Add a splash of your favorite vinegar to the skillet for the last few minutes of cooking for a more Polish or Czech-style of this famous dish.
DIRECTIONS: Heat bacon grease in a non-stick wok or skillet over high heat. Add sausage and stir fry until it begins to lightly brown. Add the onion and saute until starts to wilt and caramelize. Add cabbage and chopped kale, sauteing just until cabbage begins to wilt. Sprinkle with the black pepper and serve.
NUTRITIONAL INFO: Makes 4 adult servings, each 1½-cup serving contains:
266 calories, 21 g fat, 9.37 g carbs, 2.5 g fiber, 6.87 g NET CARBS, 11.1 g protein, 378 mg sodium