David's Sausages on Braised Cabbage with Speck (AIP/Paleo/LowCarb)
Prep time
Cook time
Total time
This recipe is AIP-friendly
Serves 4
Recipe type: The Main Event
Serves: 4
  • ½ a large green cabbage (about 1 kg/2 pounds)
  • 1 large onion
  • 100g/3.5oz speck (or bacon)
  • 2 tablespoons olive oil
  • 2 tablespoons duck or bacon fat
  • salt
  • 3 tablespoons apple cider vinegar vinegar
  • 4 - 6 AIP-friendly sausages
  1. Remove outer leaves and core of cyour cabbage and then wash and shred. Peel and dice onion. Dice speck.
  2. Pop olive oil, onion and speck into a large dutch oven casserole dish over a medium-low heat and sauté until onion is translucent and soft and speck has rendered all it's lovely fat. Stir often.
  3. Add the cabbage and stir to coat with all the lovely fat. When it has wilted a little, add the duck fat. Let it melt and then give everything a really good stir.
  4. Add a teaspoon of salt and the vinegar. Turn the heat down to low. Stir and then pop on the lid and let all the flavors come together for 45 minutes - 1 hour. Stir every so often.
  5. Turn on the barbecue and cook your sausages on a medium low heat, turning often.
  6. Taste cabbage for seasoning and serve with a side of kraut.
Recipe by joannafrankham.com at https://joannafrankham.com/davids-sausages-on-braised-cabbage-with-speck-aippaleolowcarb/