Cabbage, Sausage, and Onions
Sautéed Zucchini Spears
Ingredients
- 2 Tbsp coconut oil (or use avocado oil)
- 2 (12-oz) pkg nitrate-free Cajun sausage links, cut into ½-inch pieces
- 2 onions, halved and thinly sliced
- 1 head red cabbage, halved and sliced (about 4 cups)
- 1 tsp caraway seeds
- 2 Tbsp balsamic vinegar
- 1 Tbsp pure maple syrup
- 1 tsp salt
- 1 tsp pepper
Instructions
- Melt oil in a large Dutch oven over medium-high heat; add sausage, and cook 5 minutes or until browned; remove from pot.
- Add onions and cabbage to pot; sauté 15 minutes or until tender. Stir in caraway seeds, vinegar, syrup, salt, pepper, and sausage. Cover and cook 5 minutes.
Side Dish Ingredients
- 6 zucchini, cut into spears
- 3 Tbsp coconut oil, melted (or use avocado oil)
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl. Cook in a large nonstick skillet over medium-high heat 8 to 10 minutes, turning occasionally, or until zucchini is lightly browned and tender.
Paleo Meal Plan
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