Low-Carb Sauerkraut Sausage Casserole

Low-Carb Sauerkraut Sausage Casserole

Casseroles are some of the most convenient and satisfying dishes. They are easy to prepare and can be made ahead of time with just a few common ingredients. Make this keto casserole on a Sunday, and keep in the fridge ready to reheat throughout the week for an easy low-carb & paleo dinner.

Preparation time:

Hands-on:    15 minutes
Overall:      55 minutes

Nutritional values (per serving):

Total Carbs 13 grams
Fiber 6.1 grams
Net Carbs 6.9 grams
Protein 25 grams
Fat 33.2 grams
of which Saturated 14.4 grams
Energy 440 kcal
Magnesium 61 mg (36% RDA)
Potassium 744 mg (27% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (13%), fat (84%)

Ingredients (makes 6 servings):

  • ¼ cup ghee or lard (55 g/ 1.9 oz)
  • 1 medium white or yellow onion, sliced (110 g/ 3.9 oz)
  • 2 cloves garlic, minced
  • 1 medium green pepper, sliced (120 g/ 4.2 oz)
  • 1 head Savoy or green cabbage, shredded and core removed (600 g/ 1.3 lb)
  • 2 cups sauerkraut, drained (284 g/ 10 oz) – you can make your own
  • 2 tablespoons lemon juice or leftover sauerkraut juice (30 ml)
  • ½ cup water or chicken stock (120 ml)
  • 1 tbsp freshly chopped thyme or 1 tsp dried thyme
  • 1 tbsp freshly chopped oregano or 1 tsp dried oregano
  • ¼ tsp salt (I like pink Himalayan) or to taste
  • 8-12 gluten-free Italian-style sausages (800 g/ 1.76 lb)
  • fresh parsley for garnish
  • Optional: serve with homemade condiments such as Dijon mustard or ketchup.


  1. Cut the cabbage in quarters, remove and discard the core. Slice the cabbage, onion, green pepper and mince the garlic. Grease a large saucepan or a Dutch oven with ghee. Add the sliced onion, and cook for 5-8 minutes, until lightly browned.
  2. Then add the minced garlic, sliced green pepper and cook for a minute. Add the shredded cabbage, …
  3. … Sauerkraut, lemon juice, water, thyme, oregano and mix until combined. Cover with a lid and cook over a medium-low heat for 10 minutes.
  4. Preheat the oven to 200 C/ 400 F. Transfer the cabbage into a large ovenproof casserole dish (or leave it in the Dutch oven if you can fit the sausages).
  5. Top with sausages, cover with a lid or a baking foil and place in the oven. Bake for about 25 minutes, and then, remove the foil and bake for another 5 minutes.
  6. Remove from the oven and let it cool down for 5 minutes. Garnish with fresh parsley and serve with homemade keto Dijon mustard or ketchup. To store, refrigerate for up to 4 days or freeze for up to 3 months.



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