teaspoon salt + 1/4 teaspoon for second round of cooking
teaspoon garlic powder
cup beef broth
spicy Italian chicken sausages (I used Brat Hans brand which are fully cooked), diced
roughly chopped parsley, to garnish
Place bacon in a dutch oven over medium heat. Cook until crispy, remove with a slotted spoon and set aside. Remove excess bacon fat, leaving behind about 3 tablespoons.
Add onion and cook for 2-3 minutes, until translucent. Add cabbage, 1 teaspoon salt and garlic powder and mix with the onion. Then add broth and bay leaves and mix. Cover and let simmer for 15 minutes.
Then add bacon and sausages to the dutch oven along with ¼ teaspoon of salt, cover again and cook for another 15 minutes, stirring every couple minutes to keep from sticking to the bottom of the pot.
Remove bay leaves before serving, garnish with fresh parsley!