Ingredients :
- 6 thick-sliced bacon strips, chopped
- 6 ounces smoked sausage, chopped
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 celery rib, chopped
- 1 medium head cabbage, chopped
- 1-1/4 teaspoons salt
- 3/4 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 can hearts of palm, drained, roughly chopped
- 1 can diced tomatoes
- 1/2 cup reduced-sodium chicken broth
Directions :
- Heat a Dutch oven or large saucepot over medium heat. Add bacon and smoked sausage; cook until bacon is crisp, 6-8 minutes. Add onion, bell pepper and celery; cook until tender, 4-5 minutes. Add cabbage, salt, paprika, garlic powder, onion powder and pepper; cook until cabbage starts to wilt, 2-3 minutes. Add hearts of palm, diced tomatoes and broth; bring to a simmer. Cover; cook until cabbage is tender, 10-15 minutes longer.
