One of my all time favorite dishes that I make about once a week. It’s perfect for a large get together, a St. Patrick’s Day celebration or if you just want plenty of leftovers. And, while channeling my inner Melissa Hartwig, at breakfast, I’ll #putaneggonit.
Cabbage Hash
Serves 4-6 (or lots of leftovers)
Prep time 10-15 minutes
Cook time 30 minutes
Use Whole30 compliant ingredients
Ingredients
- 2 tbsp ghee
- 2 onions chopped
- 10 chicken apple sausages sliced
- 1 10 oz can diced tomatoes with green chiles
*Due not drain, I use no salt added*
Optional Ingredients
1 large, or 2 medium/small sweet potatoes diced
1 large, or 2 medium/small white/red potatoes diced
Directions
- Heat the ghee in large pain on medium/high heat
- Brown onion and sausage together
- Remove from pan at desired caramelization
- Add more cooking fat if needed and add chopped cabbage to pan and sauté for 10 minutes until it just starts to wilt
- Depending on quantity that you are making you may need to add cabbage in rounds instead of crowding the pan with uncooked cabbage all at once)
- Add Rotel or canned tomatoes to pan with cabbage and bring to a simmer
- Return onion and sausage mixture to pan until liquid is absorbed (10-15 mins)
- Serve hot, with ranch or diced avocado or store for leftovers
