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 vegetable combo is so tasty! The cabbage mellows any bitterness in the kale; the kale gives depth of flavor to the blander cabbage. Even my husband wolfed this down and he’s not a fan of either vegetable! So that sounds like a keeper to ME. 🙂 The caramelized onion brings the perfect touch of magic sweetness to the flavor profile.
I use Burton’s brand of sausage (newly discovered at my HEB & Walmart grocery in Texas). I always like a brand that has much less garlic than most people. Many companies put 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