A deconstructed version of the classic dish, this stew features ground meat, rice, and chopped cabbage simmered in a savory tomato broth. It delivers all the flavor of cabbage rolls with a fraction of the effort—hearty, comforting, and ideal for batch cooking.
Ingredients
- 2 cans (14-1/2 ounces each) petite diced tomatoes, drained
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1 can (8 ounces) tomato sauce
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium head cabbage (about 2 pounds), cut into 1-1/2-inch pieces
- 1-1/2 pounds ground beef
- 1/2 pound bulk Italian sausage
- 1 medium onion, chopped
- 3 garlic cloves, minced
- Optional: Hot cooked rice and chopped fresh parsley
Instructions
Steps:
- Mix first 9 ingredients; set aside. Place cabbage in a 5- or 6-qt. slow cooker.
- In a large skillet, cook beef and sausage with onion and garlic over medium-high heat until no longer pink, 7-9 minutes; crumble meat; drain. Spoon over cabbage; top with tomato mixture.
- Cook, covered, on low until cabbage is tender and flavors are blended, 5-6 hours. If desired, serve with cooked rice and sprinkle with parsley.
