Ingredients

• 8 ounces thick-cut bacon , chopped
• 6 ounces smoked sausage
• 1 yellow onion
• 1 green bell pepper
• 2 stalks celery
• 1.5 tablespoons minced garlic
• 1 , 2 pound
• 1.5 teaspoons kosher salt
• 0.75 teaspoons onion powder
• 0.5 teaspoons black pepper
• 1 , 14.5 ounce
• 1 , 14 ounce
• 0.5 cups vegetable broth

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Add onion, bell pepper, celery, and garlic; cook, stirring often, until tender, about 5 minutes.
4. 4 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.
5. 5 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.

Nutrition per serving