This recipe has become a staple around here. So simple yet so loved by all!
Ingredients
4oz Mushrooms; white or baby bella (cubed 3/4inch in size)
1 large yellow onion (julienned)
4cloves garlic (minced)
2cups cabbage (shedded)
12oz linked smoked beef sausage (Sliced)
5slices thick cut bacon (diced)
1cup beef bone broth (I make my own)
5oz cream cheese (cubed up)
1cup heavy cream
1/2tsp black pepper
1tsp garlic salt
1tbsp beef tallow
Let's Get Cooking
1
Instructions
Place 12in Skillet on burner set to medium-low
add beef tallow then add bacon and cook slowly until browned and almost crispy (5-7)
carefully remove bacon leaving bacon grease in pan (place bacon in 8 Quart stock pot)
add sausage and cook for about 3-5 minutes until browned
remove sausage leaving as much grease in pan as possible (place sausage in 8 Quart stock pot)
cook onions until caramelized then add to stock pot
add mushrooms and cabbage to frying pan cook 5-10 minutes until water content is greatly reduced. (then add to stock pot)
you are now done with the frying pan. turn the burner on medium-low for the stock pot and add in beef broth, garlic salt, black pepper, galic, cream cheese and heavy cream
continue to cook until all cheese is melted and about 10 minutes (stir ever couple minutes)
