Ingredients
6
6 servings
- •3 slices bacon, diced
- •1 pound bulk mild Italian sausage
- •1 (14 ounce) can beef broth
- •2 cups diced celery
- •1 white onion, diced
- •5 ounces shredded carrots
- •2 tablespoons Italian seasoning
- •2 teaspoons ground coriander
- •1 ½ teaspoons garlic, minced
- •1 teaspoon ground black pepper
- •½ teaspoon coarse sea salt
- •1 head cabbage, shredded
- •1 sweet apple, diced
Instructions
- Cook and stir bacon in a Dutch oven over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel lined plate and drain grease from Dutch oven.
- Cook and stir Italian sausage in Dutch oven until browned and crumbly, 5 to 10 minutes. Pour beef broth into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir celery, onion, carrot, Italian seasoning, coriander, garlic, black pepper, and sea salt into beef broth mixture; bring to a simmer and cook until vegetables are tender and liquid is reduced, 15 to 20 minutes. Stir cabbage, apple, and cooked bacon into vegetable mixture; cook until cabbage and apples are tender and desired consistency is reached, 30 to 45 minutes.
Nutritional Facts
Per 6 servings
- Calories: 302
- Carbohydrate: 24g
- Fat: 17g
- Fiber: 8g
- Protein: 16g
- Sugar: 12g
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