Paleo Irish Sausage and Cabbage Skillet

Ingredients

• about 450 g Paleo-Friendly Sausage
• 1/2 medium head Cabbage
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Coconut Oil
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1Remove the about 450 g of Paleo-Friendly Sausage from its casing and crumble it into bite-sized pieces.
2. 2Shred the 1/2 medium head of Cabbage into thin strips. Dice the 1 medium Onion into small pieces. Mince the 2 cloves of Garlic.
3. 3Heat the 1 tablespoon of Coconut Oil in a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the crumbled sausage and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes.
4. 4Add the diced onion and minced garlic to the skillet with the sausage. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
5. 5Add the shredded cabbage to the skillet. Cook, stirring occasionally, until the cabbage is tender and slightly wilted, about 8-10 minutes. The cabbage should be easily pierced with a fork.
6. 6Sprinkle the 1 teaspoon of Dried Thyme, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper over the sausage and cabbage mixture. Stir everything together well to combine the seasonings.
7. 7Serve the Paleo Irish Sausage and Cabbage Skillet hot.

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