• Sallie Godwin

Fall Cabbage Sausage Meatball Stew- paleo/keto/gaps/wapf

Updated: Sep 24, 2019

You can never go wrong with soup. Homemade broth is just so stinking nutritious and delicious that you can't really mess it up no matter what you choose to add to it!! :)

I didn't really know what we were gonna have for dinner today. I hadn't really planned very well and we are sorta at the end of a lot of our staples. When that happens, I usually pull out a couple quarts of frozen homemade stock from the deep freezer, put it on the counter, and then let it sit there and thaw- while I stare at it and think about what I'm gonna do. :D

So I had a head of cabbage, a pound of ground pork sausage, and some turnips from the market haul on Saturday. And I had a bag of kelp noodles in the bottom drawer of my fridge. So I did what any good cook does when they start cooking - sautee an onion and some garlic. LOL. Then I added the stock and chopped veggies to the pot and let that simmer a while...

I added a bunch of seasonings to the plain ground sausage and made mini meatballs. I started out sauteeing them in my favorite le cruset pan, and then transferred them to the oven to finish cooking.

Then I added them to the stew when they were done. :)

YUMMMMMM. Then I added hot sauce on top! It was perfect. :) So here are the nitty gritties...


  • 1 quart chicken stock

  • 1 quart beef stock

  • 1 onion

  • 4 cloves of garlic

  • 1/2 head cabbage, thinly shredded

  • 4 turnips, cubed

  • 1 package kelp noodles

  • 1 T celtic sea salt

  • 1 T tamari GF soy sauce

  • 1/4 c. lard (or other cooking fat such as coconut oil or butter)

  • hot sauce for garnish to taste


  • 1 lb. ground pork or sausage

  • 1/2 tsp. pink salt

  • 1/2 tsp. onion powder

  • 1 tsp. sage

  • 1/2 tsp. ground ginger

  • 1/8 tsp. ground pepper

  • 2 tsp. honey

  • lard for sauteeing

Sautee the onion and garlic in the lard in a dutch oven. When the onions are translucent, add the 2 quarts of stock and the salt and tamari. Then add all the chopped veggies and the kelp noodles. Bring to a boil, cover and simmer on low for like 30-45 min while you make the meatballs. To make the meatballs, add all the ingredients in a bowl and mix well. Form into little, cute balls. I started them by sauteeing them in the frying pan with a little lard because I like it when they get those yummy dark edges!! I finished cooking them in the oven on 350 for like 15 min while I tried to clean up the kitchen a little bit. When they were done, I added them to the stew, stirred it all up, and ladled it into bowls and topped it off with a dash of hot sauce!!

Hope you enjoy!!


#cabbage #turnips #chickenstock #ctock #beefstock #pork #sausage #meatball

Ancestral Living in the Third Millennium

© 2019 Chance Godwin

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