Ingredients

• 3 slices bacon, diced
• 1 pound bulk mild Italian sausage
• 1 (14 ounce) can beef broth
• 2 cups diced celery
• 1 white onion, diced
• 5 ounces shredded carrots
• 2 tablespoons Italian seasoning
• 2 teaspoons ground coriander
• 1 1/2 teaspoons garlic, minced
• 1 teaspoon ground black pepper
• 1/2 teaspoon coarse sea salt
• 1 head cabbage, shredded
• 1 sweet apple, diced

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Instructions

1. Cook and stir bacon in a Dutch oven over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel lined plate and drain grease from Dutch oven.
2. Cook and stir Italian sausage in Dutch oven until browned and crumbly, 5 to 10 minutes. Pour beef broth into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
3. Stir celery, onion, carrot, Italian seasoning, coriander, garlic, black pepper, and sea salt into beef broth mixture; bring to a simmer and cook until vegetables are tender and liquid is reduced, 15 to 20 minutes. Stir cabbage, apple, and cooked bacon into vegetable mixture; cook until cabbage and apples are tender and desired consistency is reached, 30 to 45 minutes.