Savory Cabbage Sausage Breakfast


After a solid week of sweet potatoes and bacon for breakfast, I needed to switch it up. This started out as breakfast, but also wound up being lunches for the week as well. (: Enjoy!

• 1/2 cup sorghum
• 1 1/2 cup bone broth
• 2 tbsp ghee
Avocado oil
• 1/2 yellow onion, chopped
• 1/2 head green cabbage, chopped
• 2 sausage links, cut into bite size pieces
• 3/4 cup sauerkraut
• 1/2 cup hemp hearts
• Sea salt to taste

1. Rinse sorghum thoroughly.
2. Combine sorghum, bone broth, ghee & sea salt in a medium pot and bring to a boil. Reduce heat, cover and let simmer until sorghum is tender, about 45 minutes.
3. In a large pan, heat avocado oil, then add onion, cooking until translucent and fragrant.
4. To the large pan, add the cabbage and cook for another 10 minutes.
5. Set cabbage/onion aside and cook sausage in large pan until thoroughly cooked.
6. On a large plate, combine cabbage/onion & sausage, then top with sauerkraut, hemp hearts and sea salt.
7. Enjoy immediately!

Sauerkraut Salad Dressing

Garlic Mustard Sauerkraut Vinaigrette

This recipe came as a result of two things. #1. I have been eating a steady stream of sauerkraut lately and always feel guilty dumping the brine once the sauerkraut is gone. And #2. It’s been a constant battle to find a salad dressing that is neither made with oils I try avoding like Canola/Soybean nor contains sugar. So. A new recipe was made. Enjoy!

• 1/2 cup sauerkraut brine (This is my current favorite brand, but you can also make it yourself too. (:)
• 1 cup olive or avocado oil
• 3 garlic cloves, minced
• 1 tbsp dijon mustard
• sea salt and pepper to taste

1. Combine all ingredients in an air-tight container and shake until mixed well. Tastes great not only on salads but dishes like skillets and casseroles if they need a little more flavor. (: