Cooking Instructions

• In a large skillet or Dutch oven, cook the bacon until crisp over medium-high heat. Remove from the pan using a slotted spoon. Reserve 4 tablespoon drippings in the pan.
• Add olive oil and sliced smoked sausages to the pan drippings. Cook over medium-high heat for 2-3 minutes until the sausage slices are beginning to brown.
• Add chopped green onions, minced garlic, red pepper flakes, seasoned salt, and fennel seed. Cook for around 1-2 minutes just until fragrant.
• Top the sausage mixture with potatoes and cabbage. Pour chicken stock and cider vinegar over cabbage. Season with black pepper to your taste.
• Cover and cook over medium heat for 30 minutes or until the potatoes are fork tender and the cabbage is cooked through, stir occasionally.
• Uncover, and increase the heat to medium-high. Cook uncovered until the pan juices have evaporated and the cabbage is beginning to brown, about 10 minutes.
• Stir well, taste and adjust salt and black pepper to your taste.
• Serve with a sprinkle of parsley or cilantro and top with crumbled bacon.