Here in CA. many of us Portuguese descents cook fried

bread and Linguica Sausage on Christmas morning.

My husband’s Danish grandmother often made “Rod Kaal”,

Red Cabbage for the holidays.  It’s a savory Christmas

tradition of sweet & sour buttery cabbage, umani.

Here I’ve made a low-carb, infusion using cabbage and

linguica sausage.  Simmer for 20 minutes then, brown

with butter and a touch of caraway seed .  This recipe is

Low-Carb, Paleo and Gluten-Free if the sausage ingredients

does not contain starches or gluten.

Cover sausage with water.

Place cabbage wedges over.   Cover, bring to a

boil, then reduce heat to simmer for 20 minutes.

Melt 2 pats of butter in skillet.  Add sausages

& cabbage.  Sprinkle 1/2 tsp. caraway seeds &

sea salt.  Brown each side.

Serve with Mustard.

Black Mustard

Golden Whole Grain Mustard