Cabbage And Sausage Stew: Simple Ingredients, Smashing Taste!
This recipe comes from one of my favorite cookbooks, The Heal Your Gut Cookbook. Authors Hilary Boynton and Mary G. Brackett have done great work in making the GAPS (Gut And Psychology Syndrome) approachable and doable for those of us with busy schedules and/or small children.
You can use our Shiitake bone broth, Youth Tonic, or even our butternut squash and rosemary tonic, Conductor! The choice is yours.
Cabbage and Sausage Stew
Serves 10 | Serving Size 1/2 Cup
190 Calories | 13g Fat | 310mg Sodium | 9g Carbs | 10g Protein
2 C Youth Tonic or Conductor (1 jar)
2 TB Ghee (I suggest Gold Nugget Ghee)
2 leeks - diced into half moons
1 small cabbage - shredded
1 bunch greens (I like kale, but use whatever I have on hand) - shredded
1 - 2 roots (sweet potatoes, rutabaga, turnips) - diced
1 pound organic chicken sausage (can use pork if not avoiding)
1/2 sauerkraut (for garnishing)
Cultured cream (optional)
Put the bone broth and the ghee into a stockpot or a large cast-iron pot. Shred the leeks and cabbage, and kale (or your green of choice), and dice the roots (I use whatever I have on hand frequently sweet potatoes) add them to the broth (it will look like too much, but trust me!). After 15 minutes of cooking add the sausages (take them out of the casings) and break it up with a wooden spoon. Continue to cook for 15 minutes. Add plenty of Real Salt for taste.
Garnish with sauerkraut and cultured cream. Delicious!
Closing Notes On This Recipe:
When you get really good at making this stew you'll find you can substitute really any vegetables, any greens and any roots - even any bone broth! This has become our family's replacement for quick freezer meals on a busy night. Be sure to share what your favorite combinations are.