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Keto Fried Cabbage and Sausage

Keto Fried Cabbage and Sausage
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A quick, hearty one-pan meal. This keto-friendly fried cabbage and sausage recipe is buttery, smoky, and ready in just 30 minutes. Perfect for low-carb dinners or meal prep!

Ingredients

Scale
  • 14 oz smoked sausage, sliced (like kielbasa or andouille)
  • 1 medium green cabbage, shredded
  • ½ cup yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp bacon grease (or olive oil)
  • 2 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: Red pepper flakes for heat

Instructions

1. Brown the Sausage:

Heat 1 tbsp of bacon grease in a large skillet over medium heat. Add sausage slices in a single layer. Cook for 4-5 minutes until browned and crisp. Remove and set aside.

2. Sauté Onions and Garlic:

Add the remaining bacon grease to the skillet. Toss in the diced onions, seasoning lightly with salt and pepper. Sauté for 5 minutes until softened and golden. Add minced garlic and stir for 20 seconds.

3. Add Butter and Build Flavor:

Stir in butter to melt, then sprinkle smoked paprika over the onions. Let it cook for 1 minute to enhance the smoky flavor. Pour in apple cider vinegar to deglaze the skillet, scraping up any browned bits.

4. Cook the Cabbage:

Add shredded cabbage to the skillet in batches if necessary. Stir to coat it with the onion-butter mixture. Cook for 10–12 minutes, stirring occasionally, until tender but with a slight crunch.

5. Combine and Serve:

Return the sausage to the skillet. Toss everything together and heat through for 2–3 minutes. Optional: sprinkle red pepper flakes for a spicy kick. Serve warm.

Notes

Serving Suggestions:

  • Pair with cauliflower mash or a simple green salad for a complete keto meal.
  • For breakfast vibes, top with a fried egg.

Tips & Tricks:

  • Brown sausage in batches if needed to ensure even crispiness.
  • Always toast spices (like smoked paprika) briefly in fat to bring out their full flavor.

Storage & Reheating:

  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating: Warm gently in a skillet over medium heat with a splash of water or broth to prevent drying out.
  • Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.

Find it online: https://ketorecipesnow.com/keto-fried-cabbage-and-sausage/