Cabbage is one of my favourite vegetables. Not only is it extremely healthy, it is a very budget friendly vegetable and even one small head makes a lot of food. It cooks quite quickly too so this meal can be ready in 30 minutes. It's also a vegetable that is available locally almost all year round as it is very cold hardy. I made this dish with local summer grown purple and green cabbage and my own garden grown garlic. You can make this meatless or vegetarian depending on what kind of sausage you use. Tip: Just remove the first few outer layers of cabbage. When you cut your cabbage in half, remove the core and slice the cabbage thinly to help it cook faster. Cabbage is also a very low carb vegetable and this is a low carb meal that is Keto, Paleo, and Whole30 friendly.
Drizzle Olive Oil in the bottom of a large skillet. Over medium heat sauté the onion for about 15 minutes until translucent and softened. Sprinkle with a little sea salt while cooking. Break up the sausage of your choice into bite sized pieces. Add to the onions and stir. Sauté until the sausage is fully cooked, about 10-15 minutes.
Add the garlic and cook for another 3 minutes or so. Place all of the sliced cabbage in the skillet and reduce the heat to medium low. Stir the cabbage every few minutes and cook until softened but not soft. You want the cabbage to still have a little crunch to it, so cook for about 20 minutes or so.
Season with Sea Salt and Pepper and Basil or Thyme
Serving Size 1 1/2 cups