Taste of Home
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
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2 cans (14-1/2 ounces each) petite diced tomatoes, drained
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1 can (14-1/2 ounces) reduced-sodium beef broth
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1 can (8 ounces) tomato sauce
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1 tablespoon cider vinegar
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1 tablespoon Worcestershire sauce
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1 teaspoon garlic powder
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1 teaspoon Cajun seasoning
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 medium head cabbage (about 2 pounds), cut into 1-1/2-inch pieces
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1-1/2 pounds ground beef
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1/2 pound bulk Italian sausage
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1 medium onion, chopped
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3 garlic cloves, minced
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Optional: Hot cooked rice and chopped fresh parsley
Directions
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1.
Mix first 9 ingredients; set aside. Place cabbage in a 5- or 6-qt. slow cooker.
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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.
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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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