Ingredients1 h 15 m servings 302 cals
- 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.
Per Serving: 302 calories; 16.9 g fat; 23.8 g carbohydrates; 16 g protein; 35 mg cholesterol; 1181 mg sodium. Full nutrition
ReviewsRead all reviews 5
FABULOUS, after I dressed it up a bit! I fried the bacon in a Dutch oven, drained it on paper towels, fried the sausage in the same pan after draining some grease. I added the onion, carrot, and...
Italian Cabbage Casserole Haiku: "Something not quite right. Bit too much coriander. Just wasn't so great." We couldn't nail down what it was about this casserole that didn't sit well w/ us. We ...
We loved it! I did not use the bacon at all and I did not add salt. I only used 1 tablespoon of Italian seasoning and 1 teaspoon of coriander. I did not have celery so I used a 1/2 teaspoon of...
Fantastic and easy. I didn't find the coriander over powering at all. My only complaint was it was a bit salty and I didn't add the recommended salt. Will use reduced beef broth next time. I als...