Prep Time:
10 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 25 mins
Servings:
8
Ingredients
Directions
Heat olive oil in a Dutch oven over medium heat.
Add sausage to the pot, and cook, stirring and breaking up the meat with a spatula as it cooks, until browned and crumbly, 5 to 7 minutes. Remove sausage with a slotted spoon to a bowl, leaving oil in the pot.
Add onions, carrots, celery, salt, and red pepper flakes to the pot; stir to coat vegetables with oil, and sauté until they start to soften, about 8 minutes.
Add minced garlic, paprika, and thyme; stir until fragrant, about 1 minute.
Return sausage and any accumulated juices back to the pot, stir in beans and stock. Add water if needed to cover. Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes.
Add chopped cabbage and simmer, uncovered, until cabbage softens, about 30 minutes more.
Nutrition Facts (per serving)
| 499 | Calories |
| 34g | Fat |
| 26g | Carbs |
| 23g | Protein |
