Swamp Cabbage

• servings: 8 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

8 ounce thick-cut bacon (6 slices), chopped

6 ounce hickory-smoked sausage, sliced into (1/2 inch) thick half-moons

1 yellow onion, chopped

1 green bell pepper, chopped

2 celery stalks, chopped

1 1/2 tablespoon minced garlic

1 (2 pound) head green cabbage, coarsely chopped

1 1/2 teaspoon kosher salt

3/4 teaspoon onion powder

1/2 teaspoon black pepper

1 (14.5 ounce) can diced tomatoes

1 (14 ounce) can hearts of palm, drained and roughly chopped

1/2 cup vegetable broth

Directions

Gather all ingredients.

Heat a large Dutch oven over medium-high heat. Add bacon and cook, stirring occasionally, until most of bacon starts to turn brown, about 8 minutes; add sausage and continue cooking, stirring often, until bacon and sausage are crisp, 2 to 3 minutes.

Add onion, bell pepper, celery, and garlic; cook, stirring often, until tender, about 5 minutes.

Add cabbage, salt, onion powder, and black pepper; cook, stirring often, until cabbage starts to wilt, 2 to 3 minutes. Add diced tomatoes, hearts of palm, and broth; stir until evenly combined.

Bring mixture to a simmer over medium heat; cover and cook, stirring every few minutes, until cabbage is tender and most of the liquid is absorbed, 15 to 20 minutes. Recipe developed by Amanda Holstein

Nutrition

• Calories: 262 kcal
• Total Fat: 17 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 41 mg
• Sodium: 1220 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 16 g