This. Is. Amazing. End of story.

INGREDIENTS:

• 6 slices bacon, chopped
• 16-24 oz of Kielbasa (I used 24oz b/c the Organic pork sausage I bought came in 12oz packages)
• 1 small head of organic chopped cabbage (about 6 cups)
• 1/4 cup onion
• 1 tsp salt
• 1/2 tsp pepper
• minced garlic cloves (I used about 5)
• 1 tsp dried thyme or 1 Tbl fresh thyme
• 6 cups chicken broth (I had leftover turkey stock from last year so I used that!)
• Freshly grated Parmesan for sprinkling (optional)

INSTRUCTIONS:

1. In a stockpot over medium heat, cook bacon until crisp. Use a slotted spoon to remove the bacon onto a paper towel lined plate or, as we do in our house, a paper grocery bag!
   
2. Add sliced kielbasa and saute until nicely browned.
3. Add onion and cabbage and cook, stirring often, until softened, about 5 minutes.
   
4. Add garlic, thyme, salt and pepper, cooking 1-2 minutes more.
5. Add broth and bring to a simmer. Cook until cabbage is tender, about 10 minutes. Season to taste (I added another teaspoon of salt)
6. Serve with a sprinkling of Parmesan (optional)

NOTE: The bacon I used created A LOT of grease. I poured about half out but don’t be surprised as you do want to keep about 1/4 a cup of bacon grease in  your pan for the rest of the recipe. If your bacon creates more than that, you are not obligated to throw any out, just be aware it will make it more rich (not necessarily a bad thing!) 🙂

NUTRITIONAL STATS for 6 servings, using 1lb sausage

321 cals, 21g fat, 8g carbs, 2.5g fiber, 17g protein