Keto Kapusta (Braised Cabbage)

Ingredients

• 1 large head Green Cabbage
• about 450 g Sauerkraut
• about 225 g Smoked Sausage
• 4 slices Bacon
• 1 medium Onion
• 2 tablespoons Olive Oil
• 1 teaspoon Caraway Seeds
• 6 berries Juniper Berries
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Shred the 1 large head of Green Cabbage. Rinse the about 450 g of Sauerkraut. Dice the about 225 g Smoked Sausage into 1.27 cm pieces. Dice the 4 slices of Bacon into 1.27 cm pieces. Dice the 1 medium Onion into 1.27 cm pieces.
2. 2In a large, heavy-bottomed pot or Dutch oven, cook the 4 slices of Bacon over medium heat (about 175°C / 175°C) for 5-7 minutes, or until crispy. Use a slotted spoon to remove the bacon and set it aside on a plate lined with paper towels, leaving the rendered bacon fat in the pot.
3. 3Add the diced 1 medium Onion to the pot with the bacon fat. Cook over medium heat (176.7°C / 175°C) for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Add the shredded 1 large head of Green Cabbage, the rinsed about 450 g of Sauerkraut, the diced about 225 g Smoked Sausage, 1 teaspoon of Caraway Seeds, 6 Juniper Berries, 1 teaspoon of Salt, and 1/2 teaspoon of Black Pepper to the pot. Stir everything together well to combine.
5. 5Cover the pot, reduce the heat to low (121.1°C / 120°C), and let it simmer for 1 hour and 30 minutes. Stir occasionally to prevent sticking.
6. 6After 1 hour and 30 minutes, the cabbage should be tender. Stir in the reserved cooked bacon. Serve hot.

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