german-sausage-cabbage-saute-healthy-recipes

Ah, Deutschland. The brats, the beer, the awe-inspiring varieties of potato.

How I miss Germany.

My husband Joe and I lived in Germany for 3 years. Did you know that? It’s a true story. After a stint in Texas and Florida, we spent the largest portion of Joe’s military service enjoying life overseas in Deutschland, where sausage and sauerkraut reign supreme.

It was a tumultuous time, yes. It was the height of my food sensitivities and also the heart of my eating disorder. But in the midst of all of that hardship, the wonder of living overseas still remained.

I will never forget the feel of the cobblestone streets, the smell of the air, the stark modern furnishings that filled 19th-century buildings.

Time is slow in Europe. It begs you to stay a while, have a drink, and savor the flavor of your food.

And I will never forget the flavors of the food. 

There are some days that I just crave a good doner kebab, schweineshaxe, kartoffelknodeln, fauerzangbowle, dampfnudeln, flammkuchen, and knussplunderteilchen.

YES, THOSE ARE ALL REAL THINGS! And they were delicious.

Our first apartment in Germany was surrounded by all of the best things. Within one block, we could walk to 3 outstanding bakeries, one Italian restaurant, one French fusion cuisine restaurant, an Italian pizzeria, a Doner Kebab sanctuary, a gelato spot, and what was arguably the best German restaurant known to man: Das Blauhaus.

Best. Jagerschnitzel. Ever. 

Joe and I had been known to hit up two in one night. Seriously.

So, you probably won’t be surprised that when my cravings for German food hit, they hit hard. Hard like I-miss-my-Grandma’s-cookies nostalgia kind of hard.

And then I just need to eat things that taste of mustard, caraway, sauerkraut, sausage, and pork. Lots of pork. 

So I have to go about trying to recreate my favorite dishes to healthier options that still pack the same flavor punch and hearty fullness. In honor of that, here is one of my tributes to some of the best chefs the world has ever known.

Thank you, Germany. May your sausage always remain ketchup-free and your potatoes fried. I will love you forever.

Easy and healthy meals like this are the foundation of my “Find Your Healthy Balance” Program. They are full of flavor and are inspired by all types of international cuisine – from German, to Italian, Indian, and more.

You can guarantee that you won’t feel restricted or bored (no steamed broccoli and plain old baked chicken breast, here!)

That’s because the program isn’t a diet – it’s an anti-diet. In my program, I combine everything I learned from healing my own body and relationship with food, and I give all of the info to you.

I teach you how to stop dieting and eat real, healthy food that works for your body and your lifestyle.

You learn how to fix your relationship with food, while your body feels so much better, too!

Check out more about the program here!

 

German Sausage and Cabbage Saute with Dairy-Free Mustard Cream Sauce
Print Recipe
A warm and nourishing dish with traditional German flavors. Still manages to be light and fresh, using only low-carb cabbage as its vegetable base. Consider serving with steamed potatoes or white rice for a heartier treat or post-workout meal.
Servings Prep Time
3-4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
3-4 people 10 minutes
Cook Time
15 minutes
German Sausage and Cabbage Saute with Dairy-Free Mustard Cream Sauce
Print Recipe
A warm and nourishing dish with traditional German flavors. Still manages to be light and fresh, using only low-carb cabbage as its vegetable base. Consider serving with steamed potatoes or white rice for a heartier treat or post-workout meal.
Servings Prep Time
3-4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
3-4 people 10 minutes
Cook Time
15 minutes
Ingredients
Sausage and Cabbage
Mustard Sauce
Bratwurst Spices
Servings: people
Instructions
  1. If using plain ground pork, combine with all bratwurst spices in a large bowl and mix together with your hands, until fully incorporated.
  2. If using prepared sausages, slice into 1/2 inch pieces, crosswise.
  3. Core your cabbage and chop into strips about 3 inches long and 1 inch wide. It should look like short and fat noodles.
  4. Put your oil into a large frying pan and heat over medium.
  5. Add your sausage or ground pork and saute for 5-6 minutes, or until fully cooked. Stir continually. Use your spatula to break up the ground pork into small chunks as it cooks.
  6. Add your cabbage and stir for 1-2 minutes, or until it starts to break down and become limp. If this isn't happening fast enough, add 1 TBSP water and cover the pan with a lid for 2-3 minutes to slightly steam the cabbage.
  7. Once it is soft, add your spices and salt, and stir well to combine. Continue to let cook until the cabbage is at your desired crispiness. I like to cook mine until it is slightly browned on the edges. Once it is done, pour the mustard sauce over the mix and stir well to combine. Serve.
Mustard Sauce
  1. Stir everything together in a bowl! You can pour over the sausage during cooking, as stated above, or just drizzle over the food on your plate.
Bratwurst Spices
  1. Combine in a small bowl. Stir until well mixed. Pour into ground pork and mix well with your hands to make sure it's evenly distributed. Think about kneading it into the meat as you would knead dough.
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