This swamp cabbage is a hearty cabbage stew, savory, meaty, and tender. Aromatic vegetables and meltingly tender cabbage combine with the bright acidity of tomatoes and uniquely textured hearts of palm for a flavorful dish that is sure to satisfy.
Swamp Cabbage
This swamp cabbage is a hearty cabbage stew, savory, meaty, and tender. Aromatic vegetables and meltingly tender cabbage combine with the bright acidity of tomatoes and uniquely textured hearts of palm for a flavorful dish that is sure to satisfy.
Ingredients
- 8 ounces thick-cut bacon chopped
- 6 ounces hickory-smoked sausage sliced into 1/2-inch-thick half moons
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 2 stalks celery chopped
- 1 1/2 tablespoons minced garlic
- 2 pound green cabbage coarsely chopped
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 14.5 ounce can diced tomatoes
- 14 ounce can hearts of palm drained and roughly chopped
- 1/2 cup vegetable broth
Instructions
- Gather all ingredients.
- Heat a large Dutch oven over medium-high heat. Add bacon and cook, stirring occasionally, until most of bacon starts to turn brown, about 8 minutes; add sausage and continue cooking, stirring often, until bacon and sausage are crisp, 2 to 3 minutes.
- Add onion, bell pepper, celery, and garlic; cook, stirring often, until tender, about 5 minutes.
- Add cabbage, salt, onion powder, and black pepper; cook, stirring often, until cabbage starts to wilt, 2 to 3 minutes. Add diced tomatoes, hearts of palm, and broth; stir until evenly combined.
- Bring mixture to a simmer over medium heat; cover and cook, stirring every few minutes, until cabbage is tender and most of the liquid is absorbed, 15 to 20 minutes.
