10 Low Carb Meal Prep Ideas: Kielbasa with Sauerkraut and Carrots
This blog contains affiliate links to the fantastic cookware I used to create these meals.
Low carb recipes don't have to be bland. Consider using sauerkraut to infuse surrounding vegetables with gratifyingly tart flavor.
Since the carrots take longer to cook than all other components of this dish, I start by boiling two cups of chopped carrots for about ten minutes. As the carrots simmer, I dump a package of frozen Brussels sprouts inside a microwave safe casserole dish and heat them for about six minutes. While the veggies cook, I cut a full package of Kiolbassa brand nitrate free sausage into slices. There's no need to oil the pan! Traditional Kielbasa produces more than enough grease to fry itself to a crisp. The next step is optional. I like to use a wad of paper towels to pat the sausage dry and wipe the extra grease out of the pan. For added flavor, many cooks prefer to saute the vegetables inside the kielbasa grease. Before adding my cooked veggies to the sausage, I dump a 32 ounce jar of traditionally fermented sauerkraut into the pan. I never drain my sauerkraut, as I enjoy simmering my veggies in the tart juices. If you're one who likes to tone down the flavor of sauerkraut, you can transfer packaged sauerkraut to a strainer and rinse it before adding it to your recipe. |
Since the carrots take longer to cook than all other components of this dish, I start by boiling two cups of chopped carrots for about ten minutes. As the carrots simmer, I dump a package of frozen Brussels sprouts inside a microwave safe casserole dish and heat them for about six minutes. While the veggies cook, I cut a full package of Kiolbassa brand nitrate free sausage into slices. There's no need to oil the pan! Traditional Kielbasa produces more than enough grease to fry itself to a crisp. The next step is optional. I like to use a wad of paper towels to pat the sausage dry and wipe the extra grease out of the pan. For added flavor, many cooks prefer to saute the vegetables inside the kielbasa grease. Before adding my cooked veggies to the sausage, I dump a 32 ounce jar of traditionally fermented sauerkraut into the pan. I never drain my sauerkraut, as I enjoy simmering my veggies in the tart juices. If you're one who likes to tone down the flavor of sauerkraut, you can transfer packaged sauerkraut to a strainer and rinse it before adding it to your recipe.
Tip for prepping large portions for the freezer
When I need to double the recipe above, I turn to my electric skillet! It allows me too prepare more than twice as much food as I'd be able to cook with a simple frying pan. That translates to more leftovers and less time cooking for a few days! With a regular frying pan, I'd have to cook several batches to fill my food prep containers.
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