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. (:


Day 1. We’ll see how it looks once ready to eat…

Once I began learning the health benefits of fermented foods and realized how easy it is to do at home, I decided to give it a shot. 

Fermenting vs Pickling

The majority of store-bought sauerkraut, for example, is pickled, not fermented. Pickled = preserved in an acidic medium, such as vinegar. Almost all store-bought sauerkraut has also been pasteurized and/or cooked, meaning any benefits of the “good” bacteria are basically gone. (Boo.)

Benefits of Fermented Food

As far as fermented food health benefits go, there are about 4.58 billion. (I counted.) Tons of vitamins & enzymes, boosts immune system, helps reduce inflammation, aids in digestion, helps slow/reverse certain diseases and counters the “bad” bacteria most of us have a plethora of, thanks to processed food, antibiotics, chlorinated water, environmental toxins, etc. 

It’s Easy-Peasy

Most lacto-fermented foods are simply chopped up veggies submerged in a sea salt/water brine. When left at room temperature, the beneficial bacteria is able to develop and the submerged veggies become fermented. 

Sauerkraut Recipe

Sauerkraut takes 2 ingredients: cabbage and sea salt. That’s it!


1. Chop cabbage into narrow strips and place in a large bowl. 

2. Add 1 – 3 tablespoons of sea salt.

3. Knead cabbage until there is liquid. 

4. Stuff cabbage into a glass jar. I was surprised to fit the entire chopped cabbage into a 16 oz jar. 

5. Make sure the cabbage is submerged in the cabbage water and the lid is secured tightly. (open the lid every day or so to release excess pressure)

6. Leave on the counter until desired taste / texture is reached. At this point, the sauerkraut can be stored in the fridge where it will stay good for several months.

Have you tried fermented foods? What are you favorites?