Average Rating: 4.666666TOTAL TIME: Prep: 25 min. Cook: 5 hours
YIELD: 8 servings (3 quarts)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
- Hot cooked rice and chopped fresh parsley, optional
Instructions
- 1. Mix first 9 ingredients. Place cabbage in a 5- or 6-qt. slow cooker.
- 2. In a large skillet, cook and crumble beef and sausage with onion and garlic over medium-high heat until no longer pink, 7-9 minutes; drain. Spoon over cabbage; top with tomato mixture.
- 3. Cook, covered, on low until cabbage is tender and flavors are blended, 5-6 hours. If desired, serve with rice and sprinkle with parsley.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts
1-1/2 cups cabbage mixture: 195 calories, 11g fat (4g saturated fat), 46mg cholesterol, 564mg sodium, 11g carbohydrate (6g sugars, 4g fiber), 14g protein.
