Travis S. Lloid
Nutritional Therapy Practitioner, NTP

-1 cup chopped green cabbage

-1 cup crumbled pieces of simple biscuit(in foundations)

-1/2 cup sausage, I used elk

-1 cup basic brown rice gravy(in foundations)

-2 tbsp brown rice flour

-1/2 cup chicken stock(use water if don’t have stock)

-1 tbsp fat(lard, butter, duck fat, olive oil)

-1 tsp fresh ground black pepper

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*This is a good way to use up cabbage that is just sitting there in the fridge. Don’t let it go bad!

*Use more stock or brown rice flour if need. Mix it to the consistency you want.

 

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1. If you don’t have a biscuit ready, go ahead and mix together 1 egg, 1/2 cup GF flour mix, pinch of baking powder(GF), 1/2 tsp pink salt, 1 tablespoon butter(coconut oil works as well) in a bowl and bring your oven to 350. Pour/scrape batter into 6” bakeware that is lined with butter/oil. Place in oven until its done, about 12-20 minutes depending on desired crunch.

 

2. Take your chopped cabbage and steam it till it wilts, about 5-8 minutes.

 

3. Prepare your gravy. Take 1 tablespoon of fat(lard, butter, duck fat or olive oil) and throw it in your skillet. Warm over medium heat and throw in 2 tablespoons of brown rice flour. Whisk together with fat using a fork. It will collect into crumbs. Then, pour in your 1/2 cup of chicken stock. Keep the temperature at medium and whisk together till it mixes well. Add more flour until it becomes a thicker consistency and then grind fresh pepper into the mix.

 

4. Once your biscuit is done, crumble it into bite sized pieces and throw it into your serving bowl. Follow it with the steamed cabbage and pour a thick blanket of gravy over top to keep them warm. Enjoy!