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Cabbage Roll Stew

TOTAL TIME: Prep: 25 min. Cook: 5 hours YIELD: 8 servings (3 quarts)
A head of cabbage seems like it never ends. Here's a delicious way to use it up. My husband is this stew's biggest fan. —Pamela Kennemer, Sand Springs, Oklahoma

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

Directions

  • 1. Mix first 9 ingredients; set aside. Place cabbage in a 5- or 6-qt. slow cooker.
  • 2. 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.
  • 3. 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.

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.

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