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Low Carb Italian Cabbage Stir-fry


  • 25 oz. green cabbage
  • 513 oz. TN Grass Fed Butter
  • 20 oz. Italian Sausage
  • 1 tsp salt
  • 1 tsp onion powder
  • ¼ tsp pepper
  • 1 tbsp white wine vinegar
  • 1 tbsp tomato paste
  • 2 garlic cloves, finely chopped
  • 3 oz. leeks, thinly sliced
  • ½ cup fresh basil
  • 1 cup mayonnaise or sour cream, for serving


  1. Shred the green cabbage finely with a cheese slicer, sharp knife or in a food processor.
  2. Fry the cabbage in about half of the butter (or substitute olive oil) in a large frying pan or wok on medium heat for about 10 minutes, or until just softened.
  3. Add vinegar, salt, onion powder, and pepper. Stir and fry for 2-3 minutes, or until well incorporated. Reserve sautéed cabbage to a bowl.
  4. Heat the rest of the butter or oil in the pan. Add the garlic and leeks, and sauté for a minute.
  5. Add meat, and continue frying until cooked through. Sauté until most of the liquid has evaporated.
  6. Add tomato paste and mix well. Lower the heat a little and add reserved cabbage and fresh basil. Stir until cooked through.
  7. Adjust seasoning and serve with a dollop of sour cream or mayonnaise and perhaps even a green salad.
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