GAPS Cabbage and Sausage Stew
(from greenfood’s recipe box)
Source: Heal Your Gut
Prep time: 10 minutes
Cook time: 15 minutes
Serves 10 people
Categories: STAGE 2
Ingredients
- 1/2 TO 1 CUP of stock
- 2 tablespoons lard or other animal fat
- 2 leeks or onions, sliced
- 1 small head cabbage or 1/2 large head, shredded
- 1 bunch greens such spinach, chard, keale, collards, mustard, turnip or radish, sliced into ribbons
- 1-2 small rutabagas or turnips, diced
- Sea salt
- 1-2 pound whole fresh sausages in casings
- 1/2 cup sauerkraut
- Cultured cream, optional
Directions
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Put the stock in your pot and add the animal fat. Add the leeks, shredded cabbage, greens, rutabagas, and a good pinch of sea salt. Bring to a simmer, cover and cook over medium-low heat until the rutabagas are easily pierced with a fork, about 15 minutes.
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Slip the sausages from their casings into the pot and break up with a wooden spoon. Continue cooking for 15 minutes to all the sausage to cook through. Add more stock as needed.
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Add plenty of sea salt to taste. Serve in bowls. As the soup cools, stir in the sauerkraut and cultured cream.