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Makes 4 servings
- 4 bratwursts
- 1 cup sliced shiitake mushrooms
- ½ cup coarsely chopped onion
- 8 garlic cloves, minced
- 2 cups chopped red cabbage
- 4 cups chopped mustard greens
- ½ cup chopped fresh oregano
- 2 tbsp ghee
- Sriracha or spicy kimchi to taste
Boil the brats for 10 minutes, then slice them. Heat the ghee in a large skillet or stockpot over medium-high heat. Add the mushrooms, onion, and sliced brats and sauce until the mushrooms are soft and the onions are translucent, 2 to 5 minutes. Add garlic and cook, stirring for 2 minutes. Add the cabbage and cook for 5 minutes more. Remove from the heat and stir in the mustard greens and oregano. Cover and let skillet sit for 2 minutes.
Serve with sriracha or spicy kimchi for an extra kick.
About Dr. Wahls
Dr. Terry Wahls is a clinical professor of medicine at the University of Iowa where she conducts clinical trials. She is also a patient with secondary progressive multiple sclerosis, which confined her to a tilt-recline wheelchair for four years. Dr. Wahls restored her health using a diet and lifestyle program she designed specifically for her brain and now pedals her bike to work each day. She is the author of The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine, The Wahls Protocol: A Radical New Way to Treat All Chronic Autoimmune Conditions Using Paleo Principles (paperback), and the cookbook The Wahls Protocol Cooking for Life: The Revolutionary Modern Paleo Plan to Treat All Chronic Autoimmune Conditions.
Check out these other healthy and delicious recipes from Dr. Wahl including a salad, main dish, side dish and dessert:
Reprinted from The Wahls Protocol Cooking for Life by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Terry Wahls
Published in the Price-Pottenger Journal of Health and Healing
Spring 2017– Volume 41 Number 1
Copyright © 2017 Price-Pottenger Nutrition Foundation, Inc.®
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