Ingredients:

  • 4 oz thick-cut bacon, diced
  • 12 oz smoked Andouille or Kielbasa sausage, sliced into rounds
  • 1 medium head green cabbage (approx. 2 lbs), cored and chopped into 1-inch chunks
  • 1 lb Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup beef or chicken broth
  • 2 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Place the diced bacon in a cold pot over medium heat. Sauté until the fat has rendered and the bacon is crispy and golden.
  2. Add the sliced smoked sausage to the bacon fat. Sear until the edges are mahogany-colored and fragrant.
  3. Remove the meat with a slotted spoon and set aside, leaving the fat in the pot.
  4. Add the cubed potatoes to the pot. Sauté for 8-10 minutes, stirring occasionally, until the edges are golden brown.
  5. Stir in the diced onion and bell pepper. Cook until the onion becomes translucent.
  6. Add minced garlic and butter, sautéing for 1 minute until fragrant.
  7. Stir in the chopped cabbage, dried thyme, smoked paprika, and cayenne pepper, tossing to coat the vegetables.
  8. Pour in the broth and stir to deglaze the pot, scraping up the brown bits from the bottom.
  9. Cover and simmer on low heat for 45 to 60 minutes, or until the cabbage is tender and potatoes are fork-tender.
  10. Fold the seared bacon and sausage back into the pot. Season with kosher salt and black pepper to taste before serving.