A few months ago, my mom made kielbasa and cabbage for a gathering at her house. I thought it was out of this world. Shortly after, I was out for a run and because it was rainy and cold, by the time I got back to my parent’s house, I felt a chill in my bones. I heated up the kielbasa and cabbage and not only did it warm me up, but it made me feel so healthy and satisfied.

The next thing I knew, I began to see various versions of braised cabbage dishes pop up on many of my favorite blogs, from Mark Sisson’s Daily Apple to Juli Bauer’s PaleOMG.

So, I did what every paleo obsessed “real food” blogger would do (haha) I came up with a version of my very own.

Now, one thing I want to tell you about this delicious dish, is that it’s a “true” make ahead meal.  I say, “true” because it’s one of those dishes that seems to get better and better, the longer it sits.

I made a huge pot of this on a Sunday and it was gone by Tuesday evening, and I live in a household of one. Yes, yours truly consumed the entire thing. If that doesn’t speak volumes, I don’t know what will..

It’s just that this dish makes you feel good and it’s sooo yummy... I found myself heating it up for lunch, having it after a run, gobbling it up for dinner, and it made for a quick & easy heat up, after the gym.

So give this a whirl peeps.  I guarantee you’ll find, you can’t get enough of this good thing.

This make-ahead meal is filling, healthy, paleo, and delicious! Braised cabbage and bratwurst along with carrots, sauerkraut and mushrooms make a hearty meal that is still great for clean eating and real food diets. Perfect for St. Patricks Day or Oktoberfest. @realfooddiets

Braised Cabbage and Bratwurst

Makes 8 servings | Prep Time 20 minutes | Cook Time 40 minutes

Paleo make-ahead braised cabbage with bratwurst, carrots, and mushrooms.


2 Tbsp. lard
1 lb. bratwurst
2 cloves garlic, minced
1 onion, diced
20 oz. shredded cabbage
10 oz. shredded carrots
2 cups baby bella "cremini" mushrooms, roughly chopped
14 oz. sauerkraut, drained
64 oz. chicken broth
1 handful of fresh parsley, roughly chopped
1 tsp. sea salt
1/2 tsp. pepper
1 1/2 tsp. turmeric
1/2 tsp. nutmeg
1 tsp. garlic powder


Melt the lard in a dutch oven and brown the bratwurst whole.

Once it's browned, remove it and allow it to rest for a few minutes before slicing it into small pieces.

Place the onion in the pot and saute until translucent.

Place the sliced bratwurst in the pot and add the other ingredients.

Cover and bring to a hard boil then, reduce to a simmer for 15 minutes.

Stir in the parsley and serve.

This recipe was submitted by Tina Marie Cappabianca from Peace of Paleo.