Bacon & Sausage Braised Cabbage

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5 from 1 review


  • 1/2 pound bacon, chopped
  • 1 yellow onion, diced
  • 1 head of cabbage, cored and thinly sliced
  • 1 teaspoon salt + 1/4 teaspoon for second round of cooking
  • 1/2 teaspoon garlic powder
  • 1 cup beef broth
  • 2 bay leaves
  • 3 spicy Italian chicken sausages (I used Brat Hans brand which are fully cooked), diced
  • roughly chopped parsley, to garnish


  1. 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.
  2. 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.
  3. Then add bacon and sausages to the dutch oven along with 1/4 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.
  4. Remove bay leaves before serving, garnish with fresh parsley!