Sometimes I don’t have all the ingredients on hand so I make substitutions on the fly.
Radishes and green onions were used in place of a regular yellow onion and tomato sauce instead of crushed tomatoes.
Always play with and adapt your recipes to make them work with what you have on hand!
Prep Time 20 minutes
Cook time: 40 minutes
1 cauliflower head, riced
1 tbsp ghee
1 tbsp olive oil
1/2 cabbage, cored and shredded
1 large green onion
2 garlic cloves, sliced
2 radishes, sliced
1/2 tsp pink salt (or sea salt)
1/2 tsp black pepper
1 tsp mustard powder
1lb sausage, casings removed
1 tsp paprika
1 tbsp dried parsley
1 can tomato sauce
Rice the cauliflower using the shredding attachment on a food processor. If you don’t have one, use a cheese grater until you have about two cups.
In a large pan over medium-high heat, melt ghee and olive oil. Add riced cauliflower when hot.
Sautee for about four minutes or until it starts to turn golden brown. Add shredded cabbage, onion, radishes, and garlic. Season with salt, pepper, and mustard powder.
Cook until the cabbage starts to wilt and become soft (about 10 minutes).
Transfer pan contents to another bowl.
Preheat oven to 350F now.
Use the same pan to cook the sausage until crumbly and no longer pink.
Add paprika and parsley.
Return the cabbage and cauliflower mixture to the pan and combine. Add the tomato sauce. Mix and heat thoroughly.
If you have been using a cast iron pan, cover the pan with aluminum foil and place in the oven
If not, transfer the pan contents to an oven safe baking dish. Cover with either foil or the dish’s lid. Place in oven and bake for 20 minutes.
Remove the foil or lid and continue baking for another 15 to 20 minutes. The mixture should be bubbling.
Remove from oven and serve.