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Country Fried Cabbage with Sausage and Pork Belly | Yogi Parker

Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in the Fall of 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

Please enjoy Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!




  • 1 TBSP of onion powder
  • 1 TBSP of ground black pepper
  • 1 lb pre-cooked pork belly, cut into bite size chunks
  • 1 lb package of breakfast sausage
  • 1/3 white onion cut into thin slices
  • 2 TBSP of fresh chopped garlic
  • 1 head of green cabbage, cored and shredded
  • 1 leek, chopped
  • 1 TBSP of Lakanto Maple Flavored Syrup or equivalent
  • 1 TBSP of apple cider vinegar



  1. Mix dry seasoning together, incorporate well.
  2. Sprinkle a couple pinches over the chopped pork belly
  3. Place the pork belly in a hot skillet and brown each side giving a little crispiness. Remove from skillet and set aside.
  4. Place sausage in skillet, brown and and crumble it.  Remove and set aside.
  5. Place onion and fresh garlic into skillet and cook until onion just starts to become translucent.
  6. Add cabbage to the skillet with the the onion and garlic, mix to incorporate.  Add in the rest of the spice mixture. Cook on medium high for about ten to twelve minutes, using the spatula to mix every few minutes or so.
  7. Return meat to the mixture, mix it in well, add the Lakanto and vinegar, then stir to incorporate and coat everything.
  8. Let cook for about two or three minutes without touching.


Serve topped with fried eggs, a side of avocado or just eat plain. Hit it with a good hot sauce for a good sweet sour and spicy flavor. You can substitute the pork belly for some bacon for a different flavor.

Easy breakfast or blinner (breakfast for dinner!).


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  • SandyPOh my goodness, this looks so good. I am going to try this and I would never have thought to add the Lakanto Maple flavored syrup to a cabbage dish … but the sausage, well — heck yeah! Thanks Yogi and Carrie!ReplyCancel

  • BrittHi Carrie & Yogi! I can’t wait to try this! I love cabbage & pork!

    Is it 1 pound of pre-cooked pork belly? I think we lost the digit in the recipe.


  • RenaeHow many servings is this recipe?ReplyCancel

  • AlisonI’m in the UK and am guessing I can sub some unzipped Cumberland or Lincolnshire sausages for the breakfast sausage? That tends to be my plan when US recipes call for a species of sausage I’m not familiar with.ReplyCancel