Okay, so I won’t get into why I decided to pick up an exceptionally large head of green cabbage the other day, except to say that it was a gross miscalculation. The great news, is Carl has been begging to try it since we picked it up at the store Wednesday. So, yesterday, I chopped it up for him to try. He had a handful of shreds and declared “maybe this will be better cooked!”
So, last night I was left with a shredded head of green cabbage, only half of which was designated for a recipe. Additionally, my very first order of Grassfed Beef from Tendergrass Farm arrived, and I was dying to try something. I randomly selected the hot (spicy) pork breakfast sausage and placed it in my skillet, still having absolutely no idea what I was doing with it. While the sausage was browning (it smelled heavenly), I decided to chop a yellow onion. Then, I just kind of threw together this Paleo Sausage, Cabbage, and Egg Breakfast Casserole. I’m sure it can be improved upon, but I felt like this was a great start.
Paleo Sausage Cabbage and Egg Breakfast Casserole
- 1/2 to 3/4 head large green cabbage, shredded or finely chopped
- 1 yellow onion diced or sliced
- One pound grassfed pork hot breakfast sausage (or regular if you don’t like spices)
- 10 free range large eggs
Preheat oven to 350. Brown sausage. Remove sausage from skillet and place in 9×13 glass casserole dish, keeping fat in skillet to sauté onion and cabbage. Add onion and cabbage and cook on medium heat until desired consistency (about 10 minutes for me). Dump cabbage and onion on top of sausage in baking dish. Beat eggs and pour on top of sausage, cabbage, and onion. Bake at 350 for 30 minutes.
I started this recipe at night, I decided to put the lid on my Pyrex and add the eggs and bake fresh in the morning. I plan to try this OAMC Paleo Style, maybe even in muffin form for easy freezing and devouring? Stay tuned for that update.
