Ground turmeric is a nice addition to sautéed cabbage but don’t forget the black pepper, studies have shown that turmeric combined with black pepper to help prevent excess inflammation in the body. We love this dish for any meal of the day and like to make extras to keep as leftovers in the fridge!
Prep Time: 5 minutes
Cooking Time: 15 minutes
2 tablespoons ghee or butter
2 cups green cabbage, shredded
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon ground turmeric
¼ lb. sausage links, diced
2 large eggs
Add ghee or butter to a large skillet and bring to medium-low heat.
Add shredded cabbage and sauté with sea salt, black pepper and turmeric until it begins to soften, about 5 minutes.
Remove from the skillet and set aside. Add diced sausage and allow to brown, about 3 minutes.
Add cauliflower rice and sauté with everything until it begins to soften, about 3 minutes. Set aside when done.
Crack eggs into the skillet and fry, not flipping once in the pan, until the egg white is cooked through.
Remove from the heat and serve eggs over cabbage and sausage, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 6