What a tasty surprise! I’m a bachelorette for the day and had not yet washed the skillet I fried bacon in this morning. So I thought I’d stir-fry me a quick lunch of smoked sausage and cabbage. I had just made a fresh batch of my Sofrito for freezer keeping and was smitten with the idea of breaking off a little piece from my freezer block and putting a little in my lunch skillet. What a great idea this turned out to be! And what a simple, quick meal to prepare on a week night when you come home from work really tired.
Earlier in the week I had pulled off the outer leaves of a cabbage for stuffing but changed my mind. So I wanted to use those leaves up quickly before they dried out. This final dish turned out to be delicious and much better than I anticipated! But then I really just love this Sofrito and use it on/in so many different recipes now. If you like it, you’ll become addicted to the stuff, I’m certain. Haven’t used it in or on anything to date I didn’t like. This recipe is naturally Atkins Induction friendly and suitable for Keto, Paleo and Primal lifestyles.
8 medium cabbage leaves, stemmed & sliced ½” (or equivalent)
8 oz. Burton’s Smoked Sausage (or other brand), sliced ¼”
2 tsp. bacon grease
2 T. my Sofrito
VARIATION: Use halved small red radishes or daikon radish slices instead of cabbage
DIRECTIONS: Cut cabbage and sausage as instructed above. Add bacon grease to a skillet and head on medium-high. Add sausage to the pan and brown slices on both sides lightly. Add cabbage and stir-fry a few minutes until cabbage begins to soften. Add the sofrito herb mixture and continue stir-frying until cabbage is done to your liking. Serve at once.
NUTRITIONAL INFO: Makes 2 servings, each contains:
350 cals, 27g fat, 6.2g carbs, 2.55g fiber, 3.65g NET CARBS, 23.4g protein, 1050 mg sodium (reduce sausage to reduce sodium)