Crock Pot Sausage and Veggies

I’ve decided to take another trip on the Keto train and do it proper this time. I think. No, I’m sure. Hmmmm, we’ll see how it goes for awhile. No. Seriously, I’m doing this.

You get the picture?

Keto is a major commitment for this simple fact. If you mess around and smash a bunch of fat AND carb laden crud, you’re going to fluff up like a frightened blow fish. Your body uses the carbs first, the fat gets stored. Can you grasp the concept?? I’m not really here to talk about all that though. I’ll just get to the recipe you asked for because I’m three days into real Keto, feeling pretty tired as is to be expected, and I wanted some no fuss food and a blanket when I got home today. For the record I have to confess, this recipe is only Keto if you pick out and eat the mushrooms and sausage. Like I had to. After I entered my macros to my app. I mean who knew onions, cabbage and peppers were so carby?? Insert the deepest eye roll ever heeere. Well, this is not a Keto blog. It is a food blog. I think. For now. I’m not really sure, but however you eat it, this is really tasty food.

A number of my friends asked for this recipe, so I’ll quickly oblige and then get back to Netflix and that blanket, thankyouverymuch.

What You Need:

You need a large crock for this. I used a 10 quart slow cooker. I rubbed mine with coconut oil. Use the refined kind if you don’t want coconut taste.

2 12 oz pkg kielbasa or (andouille if you’re me)

1 head of cabbage

2 red bell peppers

2 yellow bell peppers

2 small onions

1 pkg baby bella mushrooms (2 if you’re Keto)

.25 – .5 c butter

2 Tbsp chopped garlic

.25 c roasted garlic red wine vinegar

A lot of Himalayan pink sea salt and ground pepper.

What You Do:

You simply preheat the crock pot on low, and clean and chop the veggies to your own specs.

Then place half your butter in the bottom of the crock, fill with the veggies and sausage in layers, tossed or however you choose.

Top with remaining butter and pour vinegar over everything.

Grind salt and pepper over it all.

Leave it alone on low 6-8 hours or high for 4.

It’s that easy. I’ll be making a Keto friendly version of this real soon, and I’ll be sure to enter ingredients and figure macros before I create any recipes from here on. That way you guys can know what you’re getting too.

Here’s the goods on this recipe if you want to know.

Calories per serving: 381

Fat 28 g

Protein 14 g

Carbs 21 g

Net Carbs 11 g

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