Looking for a flavorful and keto-friendly meal? Discover the mouthwatering blend of Kielbasa and Fried Cabbage. This enticing combination brings together the robust taste of Kielbasa sausage and the crisp sweetness of fried cabbage, all while adhering to the principles of a keto diet.
Kielbasa, a versatile Polish sausage, pairs perfectly with tender fried cabbage, creating a culinary masterpiece that satisfies both taste and dietary goals.
Embark on a culinary adventure as we explore the world of Kielbasa and Fried Cabbage. Uncover the secrets to transforming this delectable duo into a keto-friendly delight, providing a wholesome and satisfying option for those following a low-carb lifestyle. Get ready to savor each delicious bite of this irresistible pairing that will tantalize your taste buds and keep you on track with your keto diet goals.
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Ingredients
1/2 pkgs of kielbasa rips
bout 4 cups of rough cut green cabbage
10 strips of bacon chopped
1 small red onion
Pink Salt and Peppercorn
Butter
Directions
- Get the bacon fried up. We just fry a whole pkg
- While the bacon is frying, slice kielbasa into 1/4″ or so chunks, rough chop onion.
- Drain the skillet but leave a bottom full of bacon fat.
- Dump in the kielbasa and onions. Fry to get good color then put aside on a paper plate. While the kielbasa is frying , rough cut the cabbage.
- When kielbasa is done, add a tbsp of butter to skillet, deglaze the bottom and dump in the cabbage . Add Pink Salt and Peppercorn to taste.Fry on med high heat mixing with tongs.
- When cabbage is tender , turn heat to med add the kielbasa on top and mix in. Add the chopped bacon, stir in and turn off heat. Let sit 10 minutes then serve… Almost hump day Brawnies !!
These steps will guide you through creating delicious and keto-friendly dish ,Enjoy!
Eating Keto is simple🥑🧀🥘.
– Fewer carbs
– More healthy fats
– Easy and delicious recipes
– Happy and healthy lifestyle choice
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![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
