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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 586 calories
  • 35 min
  • 4 servings

Ingredients

  • 4 cloves garlic
  • 1 small bunch green onions (scallions)
  • 1 medium head napa cabbage
  • 6 pork sausages
  • 2 tbsp tomato paste
  • 1 medium yellow onion
  • black pepper
  • crushed red pepper
  • salt
  • virgin coconut oil

Instructions

  1. Wash and dry the fresh produce.
    • 1 medium head napa cabbage
    • 1 small bunch green onions (scallions)
  2. Preheat a skillet over medium heat.
  3. While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and transfer to a small bowl.
    • 1 medium yellow onion
  4. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
  5. Add the sausages to the skillet; cook, turning occasionally, until they are browned on all sides and cooked through, 10 to 15 minutes total. Once done, transfer to a plate.
    • 6 pork sausages
  6. While the sausages cook, trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the onion.
    • 4 cloves garlic
  7. Trim off and discard the root end of the cabbage; quarter the cabbage lengthwise, then thinly slice crosswise into shreds and transfer to a large bowl.
  8. Once the sausages have been transferred, add more coconut oil to the skillet followed by the onion and garlic. Cook, stirring frequently, until the onion is softened, 3 to 4 minutes.
    • 1 tbsp virgin coconut oil
  9. Add the tomato paste and ½ cup of water to the skillet; mix together.
    • 2 tbsp tomato paste
  10. Add the cabbage to the skillet and season with crushed red pepper, salt, and pepper. Increase the heat to medium-high and cook, stirring frequently, until the cabbage is softened, 3 to 4 minutes.
    • ¼ tsp crushed red pepper
    • 1 tsp salt
    • ½ tsp black pepper
  11. Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to a small bowl.
  12. Slice the sausages into ¼-inch-thick rounds.
  13. Add the sausage slices and about ¾ of the green onions to the skillet; mix with the cabbage until well combined.
  14. To serve, divide the cabbage and sausage mixture between bowls and sprinkle with the remaining green onions. Enjoy!

Nutrition per Serving

Calories
586
Fat
46g
Net Carbs
10g
Protein
30g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • stainless steel or cast iron skillet
  • stirring spoon
  • tongs