Yield: 4 servings (mostly colored and sulfur)

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients:

• 2 fists green cabbage: chopped
• 1 fist red cabbage: chopped (optional)
• 2 fists carrot: chopped
• 2 fists onion: chopped
• 2 cloves garlic

 

MEATBALLS (optional (If not making because of egg content, use mild Italian sausage)

• 1 tbsp almond flour
• 1 pound of ground pork
• 1 large egg
• 1 large garlic clove: chopped
• 1 fist parsley: chopped
• 1 quart bone broth
• Olive oil or desired good medium or high heat fat (see Guide to Fats and Oils handout)
• Salt to taste (preferably pink Himalayan sea salt)
• Black pepper to taste

 

Preparation:

• Heat a saucepan over medium heat with enough desired good fat to cover pan. Add 1 onion to oil and heat until golden in color.
• Add cabbage, cut into big chunks to pan until golden in color (about 5 minutes). I actually like it charred a little on the edges. Once golden, then add your bone broth.
• Cover, reduce heat to low, and simmer for about 20 minutes.
• Begin to make meatballs (optional – if not making, use mild Italian sausage)

MEATBALLS (skip if using sausage)

• Add almond flour, garlic, parsley, egg, remaining onion, salt and pepper to ground pork and mix (I personally use my hands and jump right in there mixing until blended).
• Heat cast iron or sauté pan with desired fat over medium heat.
• Add medium size rolled meatball or whole sausage to oil. Cooking for 7 minutes turning once.
• Remove and put aside

Preparation (continued):

• Check cabbage cooking until fork soft. Adding more bone broth as needed.
• 10 minutes before serving, add meatballs or sausages cut into inch size pieces, and salt/pepper to cabbage cooking over medium with lid on pot.
• Once potatoes are fork soft (about 5 minutes) remove from heat and serve in a large bowl.

This is a flavorful recipe full of healthy nutrients! Enjoy!