This hearty and flavorful cabbage dish features smoky bacon and sausage, tender hearts of palm, and a medley of vegetables simmered in a rich tomato broth.

-Chef Steph

Ingredients:

• 8 oz. thick-cut bacon, chopped (6 to 7 slices)
• 5 1/2 oz.smoked sausage, sliced into 1/2-in.-thick pieces (about 1 cup)
• 1can of hearts of palm sliced
• 1 small green bell pepper, chopped
• 1 small yellow onion, chopped
• 2 large celery stalks, chopped
• 8 cups chopped cabbage
• 1 (14 1/2-oz.) can diced tomatoes
• 1/4 cup chicken stock
• 1 1/4 tsp. all-purpose seasoning (I use Cajun seasonings)

Directions:

1. Cook bacon in a large Dutch oven over medium-high, stirring occasionally, until fat is rendered and bacon is slightly crisp on edges, about 5 minutes.
2. Add sausage, and cook, stirring occasionally, until lightly browned and bacon is crisp, 2 to 3 minutes.
3. Add bell pepper, onion, hearts of palm and celery; cook, stirring often, until slightly softened, about 4 minutes.
4. Stir in cabbage, tomatoes, water, and seasoning; bring to a simmer over medium-high.
5. Cook until the cabbage is tender. Adjust seasonings and serve with cooked rice or grits.