This recipe was born out of an abundance of fresh-pick produce from my Spring garden. We love it, and have at least once a week in the Spring and Fall when cabbage and kale are plentiful! This has become one of my “go to recipes” when I need a quick meal; high in cruciferous vegetables that fight cancer, inflammation and support immunity.
1 medium onion, sliced
1 tbsp. coconut oil
3-4 cloves garlic
1 medium-size cabbage, sliced in medium sliced chunks
1 lb. package kielbasa or Conecuh sausage
1 15 ½ oz can white beans, drained (optional)
½ cup chicken broth
2 tbsp. fresh-pick oregano
1 cup diced kale
¼ cup raisins
Splash white wine
Salt/pepper to taste
2 – 3 dashed cayenne pepper
In hot Dutch oven, sauté onions in oil until limp. Add crushed garlic. Cook 1 minute. Add sliced sausage. Cook another 2 minutes. Add cabbage and kale and chicken broth. Stir till vegetables are wet. Cook about 5 minutes until cabbage and kale are wilted. Add rest of ingredients (except noodles) and simmer for 10-15 minutes. If needed, you can add more broth. Season and serve over hot noodles, if desired.