Simple Low Carb Lifestyle Podcast & Recipes

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German Meatballs & Sauerkraut


  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup finely chopped onion
  • 3/4 cup Crushed Pork Rinds
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 large egg, beaten
  • 1/2 cup 2% milk
  • 2 to 3 tablespoons vegetable oil
  • 1 can (27 ounces) sauerkraut, undrained
  • 1/3 to 1/2 cup water, optional
  • Additional snipped parsley


  • In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley.
  • Freezer Meal option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
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Polish Kielbasa (or Ham) Casserole

We have been trying to add more fermented foods to our diet and this recipe is a Great way to do that with sauerkraut! Our oldest child usually complains when we have sauerkraut but tonight he dove right in and Enjoyed Dinner!



  • 16oz Bag of Frozen Cauliflower (cooked)
  • 1-1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices, or Cubed Ham
  • 1 jar (16 ounces) sauerkraut, rinsed and well drained
  • 3 cups shredded Swiss cheese, divided
  • 2 cups Heavy Cream
  • 4 green onions, chopped
  • 2 tablespoons Dijon mustard
  • 1 tsp Select Savory Seasonings, California Granulated Garlic


  • Preheat oven to 350°. Cook cauliflower according to package directions; drain well and transfer to a large bowl. Stir in sausage (or ham), sauerkraut, 2 cups cheese, heavy cream, onions, mustard and garlic.
  • Spoon into a greased 9”x13” baking dish; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes.
  • Serve and Enjoy
  • Freezer...
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Sausage & Sauerkraut Stromboli


  • 1 tablespoon butter
  • 5 fully cooked Sausages (Italian, Bratwurst, Kielbasa , Etc) links (about 1-1/4 pounds), chopped
  • 1 medium onion, chopped
  • 1 can (14 ounces) sauerkraut, rinsed and well-drained
  • 1/2 cup sour cream
  • 3 tablespoons Dijon mustard
  • 2-1/2 teaspoons caraway seeds, divided
  • 1 package Rosette's Dough Mix (or your favorite low carb pizza dough such as fat head dough)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese


  • Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add sausage and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly.
  • Prepare the Rosette's Dough Mix according the the directions under "Bake This Way", one package will make two strombolis. After kneading the dough separate into two balls and roll each ball out into a 1/4" thick rectangle on parchment paper.
  • In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. ....
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