Sunday night dinner was quick, easy, and Paleo!! I like everything spicy so I added a little Cayenne Pepper and used hot venison sausage. You can use any type of ground meat or sausage for this recipe, and if you’re not comfortable caramelizing the onions without oil you can also add about a teaspoon of oil.
Hot Sausage and Cabbage
1 lb ground venison sausage
1 1/2 tablespoon fresh basil
1 1/2 tablespoon fresh chili peppers
2 gloves garlic minced
1 small yellow onion
1 small to medium cabage
1 green bell pepper
1/2 teaspoon cayenne pepper (optional)
•Start by thinly slicing the cabbage, bell pepper, and onion. Chop basil and chili pepper. For fresh herbs I like to use the fresh herb paste Gourmet Garden. •Then in a large saute pan brown ground venison. Drain and set meat aside when finished. •In the same saute pan add garlic, onions, basil, and chili peppers. On medium-high heat saute until bottom of pan starts to brown, then add a dash of chicken stock and saute. Continue to cook adding small amounts of chicken stock until onions are caramelized. •Next add chopped cabbage and green bell pepper to pan, stir, add 1/4 cup chicken stock and cover. Cook about 2 minutes, then remove lid and stir. Continue to cook covered, adding small amounts of chicken stock if needed, until cabbage is wilted. •Once cabbage is cooked remove lid, add browned venison to cabbage mixture. Continue to stir and cook until cabbage and meat are combined and slightly caramelized. •Enjoy!