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Spicy Unstuffed Cabbage

This ground sausage and cabbage dish is a huge hit at potluck suppers. You can adjust the spiciness to your own palate. I also think it just gets better the next day!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2971.2 kcal

Equipment

  • 1 Large Skillet A heavy-bottomed skillet is ideal for even browning.
  • 1 Wooden Spoon or Spatula For breaking up meat and stirring ingredients.
  • 1 Colander For efficiently draining grease from the cooked meat.
  • 1 Chef's knife For chopping the onion and preparing the cabbage.
  • 1 Cutting Board A stable surface for ingredient preparation.

Ingredients
  

Main

  • 1 pound spicy bulk pork sausage
  • 1 pound lean ground beef
  • 1 28 ounce can diced tomatoes
  • 1 onion chopped
  • 1 6 ounce can tomato paste
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes or more to taste
  • 10 cups shredded cabbage

Instructions
 

  • Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
  • Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into sausage mixture. Fold in cabbage. Reduce heat to medium-low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

Notes

To intensify the chili flavor without just heat, consider blooming the chili powder and red pepper flakes in a small amount of oil for about 30 seconds before adding the liquids. Adjust spiciness based on the bulk sausage's heat. Ensure thorough browning of the sausage and beef; this is key for foundational flavor. After draining the fat, deglaze the pan with a splash of water or broth to capture any flavorful browned bits. Avoid overcooking the cabbage; it should be tender-crisp, not mushy. The vinegar provides a crucial acidic balance, preventing the dish from tasting flat. A touch of sugar could also be added to round out the tomato's acidity if desired. As the recipe notes, this dish truly improves overnight as flavors meld, making it an excellent make-ahead option. Garnish with fresh parsley for a touch of color and freshness.