Smoked Sausage with Cabbage and Onion
Sautéed Zucchini Spears
Ingredients
- 1 Tbsp coconut oil (or use avocado oil)
- 1 (12-oz) pkg nitrate-free Cajun-style andouille sausage links, cut into ½-inch pieces
- 1 onion, halved and thinly sliced
- 1 small head red cabbage, halved and sliced
- ½ tsp caraway seeds
- 1 Tbsp balsamic vinegar
- 2 tsp pure maple syrup
- ½ tsp salt
- ½ tsp pepper
Instructions
- Melt oil in a Dutch oven over medium-high heat; add sausage, and cook 5 minutes or until browned. Remove from pot.
- Add onion and cabbage to pot; sauté 15 minutes or until tender. Stir in caraway seeds, vinegar, syrup, salt, and pepper; add sausage. Cover and cook 5 minutes.
Side Dish Ingredients
- 2 zucchini, cut into spears
- 1 Tbsp coconut oil, melted (or use avocado oil)
- ½ tsp paprika
- ½ tsp salt
- ½ 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
This recipe selected from the eMeals Paleo Meal Plan.
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