Keto Polish Sausage and Cabbage Breakfast Plate
How to Make It
Step 1
Preheat a medium-sized saute pan over medium-high heat until hot. Slice the Polish sausages in half lengthwise to make four skinny strips. Place them cut-side down into the pan. Cook them on the first side for several minutes, turning the heat down to medium to keep a nice level of heat to brown them nicely. This will take about 2-3 minutes. Flip and repeat on the other side for about a minute. Remove and divide the sausages onto the plates.
Step 2
To the same pan, add two teaspoons of olive oil. Swirl the pan to coat it. Add in the shredded cabbage. Stir the cabbage well to begin to cook it. Add 1⁄8 teaspoon of sea salt. Cook just until the cabbage is wilted with some brown spots. Divide the cabbage among the plates. Wipe the pan with a paper towel to clean it.
Step 3
Add the remaining olive oil. Swirl the pan. Crack in the eggs. Evenly sprinkle the eggs with ⅛ tsp sea salt. Season the eggs with freshly ground black pepper if desired. Cook eggs to the desired doneness.
Step 4
For this recipe, we poked the egg yolks once before flipping and cooked the eggs to a medium doneness for a jammy yolk. Divide the eggs among the plates and enjoy this healthy breakfast!
Ingredients
- Polish sausage – 4 oz
- Extra virgin olive oil – 2 tsp
- Cabbage – 2 cup, shredded
- Salt, sea salt – 0.13 tsp
- Extra virgin olive oil – 2 tsp
- Egg – 4 large
- Salt, sea salt – 0.13 tsp