Low-Carb Sauerkraut Sausage Casserole
Martina Slajerova- Ready in 55m
- 6.9 g net carbs
- 440 kcal
- Serves 6
This post may contain affiliate links, see our disclaimer.
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.
Step-by-step
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.
Then add the minced garlic, sliced green pepper and cook for a minute. Add the shredded cabbage.
Add sauerkraut, lemon juice, water, chicken stock, thyme, oregano and mix until combined. Cover with a lid and cook over a medium-low heat for 10 minutes.
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Transfer the cabbage into a large ovenproof casserole dish (or leave it in the Dutch oven if you can fit the sausages).
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.
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.
Recipe
Low-Carb Sauerkraut Sausage Casserole
★★★★★4.7Sauerkraut is so good for your gut health. This easy Low Carb Sausage Sauerkraut Casserole is the perfect one ...
- Hands on
- 15m
- Overall
- 55m
- Servings
- 6
- 6.9 g
- Net carbs
- 25 g
- Protein
- 33.2 g
- Fat
- 440
- kcal
Ingredients makes 6 servings
Instructions
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.
Then add the minced garlic, sliced green pepper and cook for a minute. Add the shredded cabbage.
Add sauerkraut, lemon juice, water, chicken stock, thyme, oregano and mix until combined. Cover with a lid and cook over a medium-low heat for 10 minutes.
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Transfer the cabbage into a large ovenproof casserole dish (or leave it in the Dutch oven if you can fit the sausages).
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.
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.
Nutrition per serving, about 1 cup cooked cabbage + 115 g/ 3 oz sausages
Carbs 7%Protein 23%Fat 70% of calories
- Net carbs
- 6.9 g
- Total carbs
- 13 g
- Fiber
- 6.1 g
- Sugars
- 5.6 g
- Protein
- 25 g
- Fat
- 33.2 g
- Saturated fat
- 14.4 g
- Calories
- 440 kcal
- Sodium
- 1,053 mg · 45.8% RDA
- Magnesium
- 61 mg · 15.3% RDA
- Potassium
- 744 mg · 37.2% EMR
Nutrition by ingredient
| Per about 1 cup cooked cabbage + 115 g/ 3 oz sausages | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Ghee | 0 g | 0 g | 9.2 g | 83 |
| Onion, brown (yellow), raw | 1.2 g | 0.2 g | 0 g | 7 |
| Garlic, fresh | 0.3 g | 0.1 g | 0 g | 1 |
| Peppers, green bell, fresh | 0.6 g | 0.2 g | 0 g | 4 |
| Cabbage, Savoy, raw | 3 g | 2 g | 0.1 g | 27 |
| Sauerkraut, solids only (fermented cabbage) | 0.7 g | 0.4 g | 0.1 g | 9 |
| Lemon juice, fresh | 0.3 g | 0 g | 0 g | 1 |
| Thyme, dried | 0.1 g | 0 g | 0 g | 1 |
| Oregano, dried | 0.1 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Sausages, pastured, free of gluten and sugar | 0.8 g | 22.1 g | 23.7 g | 307 |
| Parsley, fresh (spices) | 0 g | 0 g | 0 g | 0 |
| Total | 6.9 g | 25 g | 33.2 g | 440 |
Serving size about 1 cup cooked cabbage + 115 g/ 3 oz sausages
- Gluten free
- Dairy free
- Egg free
- Nut free
- Coconut free
- Fish free
- Shellfish free
- Beef free
You may also like
All Day Sausage Tray Bake
The Best Low-Carb Instant Pot Beef Stew
Pan Seared Liver with Smoked Bacon
Spiced Duck & Brussels Sprout Tray Bake
Low-Carb Soul Food Chicken Meatball Soup
Low-Carb Chilli Beef Skillet with Pumpkin & Kale
Easy Keto Sausage & Veg Skillet
Low-Carb Chicken Rice Tray Bake
Curried Chicken Cauliflower Skillet
Keto Curried Pork Chops with Cauliflower Rice
Easy Poached Chicken with Lemon Sauce
The Best Instant Pot Chicken Noodle Soup
Keto BBQ Liver Meatballs
Keto Brussels Sprout & Sausage Crack Slaw
Creamy Low-Carb Chicken Chasseur
Low-Carb Sheet Pan Mustard Pork Chops
Comments & ratings (23)
Did you use breakfast sausages? Mine are larger and are no way cooked enough at 400 degrees at 25 minutes. I have a meat thermometer to check the temp.
Thanks!
Hi Mona, I think the best way would be to precook the sausages on a greased pan before adding them to the tray - this way you will ensure they get cooked through properly.
Have you ever “made ahead”? Time and temp to reheat? Any suggestions are appreciated!
Hi Valerie, I did! I haven't tried freezing this but I did keep it in the fridge for about 5 days. You could reheat in a microwave, in the oven, or even on the stove although that would have to be on a low temperature and stirring frequently - maybe adding a dash of water would help here.
So what do you do with the chicken stock?
Thanks for spotting that - it's added in step 3 😊
Love this recipe. Just wondering if you have tried it in an instant pot? If so how did you modified the recipe to work for it.
Thank you so much! I was wondering the same and I don't see a reason why not. I have tried it in a slow cooker though and the sausages were amazing - so soft and flavourful! I didn't change the recipe but you could skip the water/chicken stock (slow cooker).
This is definitely one of my top ten recipes. I had it without the mustard... because I started eating it so fast... then had to have another half a link after remembering (and it was AMAZING)! Thanks so much for sharing..!
Thank you so much, you are very kind!! ❤️
I always thought heat kills the benefits of enzymes and probiotics. I love sauerkraut so would save the sauerkraut to add just before serving.
I love the flavour sauerkraut gives the casserole so I'd still use it. You could always add more sauerkraut before serving 😊
In the comments it show you can also prepare this recipe in a slow cooker, any tips on doing this? Thanks!
Hi Margie, I did try this in a slow cooker 😊 I followed the recipe until step 3 and then put everything in a slow cooker, plus topped with browned sausages. Then I cooked it for 2-3 hours on high.
I have made this several times and we live it. I do use butter infused olive oil and do not use the chicken broth, just the liquid from the can of SK and about 2 tbsp of cidar vinegar. Add some brown mustard and it is one of our fall favorites. Thanks!
Thank you for your kind words, I'm glad it's your favororite!
Bloody gorgeous. I did a similar sausage and cabbage thing last week but the sauerkraut made it sing. OH hates skt but really enjoyed this. Thank you!
Modified the recipe a little to cook in slow cooker. Turned out amazing. Thank you so much.
Yes, definitely great for a slow cooker (no chicken stock needed)! 😊
Just made this and it's really good. Will definitely add this to my menu. I halved the recipe and cut my sausage into one inch pieces and mixed it in before baking in a 8x11 dish. To me this had a milder taste than just putting kraut in a pot with the sausage stovetop style. Very filling!
Thank you for your kind words, Lesa!
Looks fantastic if some lowcarb biscuits are served with it!
Absolutely, this will go great with low-carb biscuits! Here's a good recipe: Keto Cheddar Dill Biscuits