Cabbage soup with Andouille sausage & Bacon

AIP-compliant, quick, one-dish

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook bacon on a baking sheet in the oven at 400 degrees for 15 minutes or until crispy. Place cooked bacon on a paper towel-lined plate to drain and cool. Slice the sausage into thin circles and brown in a Dutch oven on the stove top. Remove to a paper towel-lined plate to drain. Chop cabbage and put it in the Dutch oven, cover it with beef bone broth. Bring it to a simmer and cook until the cabbage is tender. Once the cabbage is tender, turn off the heat. Add sliced sausage and crumbled bacon to the Dutch oven and stir well.