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

Cook Time 30

Total Time 40

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 2971.2 kcal

Equipment

1 Large Skillet
1 Wooden Spoon or Spatula For browning and stirring
1 Colander For draining excess grease
1 Cutting Board For preparing onion and cabbage
1 Chef's knife For chopping onion and shredding cabbage

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

Ensure your skillet is adequately hot when browning the meats to achieve good caramelization without overcrowding, which can steam the meat instead. After draining the grease, a quick deglaze with a splash of beef broth or water before adding the other ingredients can capture extra flavor from the fond. For enhanced depth, consider adding a bay leaf during the simmering stage and remove it before serving. The vinegar is crucial for balancing the richness and acidity, but a pinch of sugar can also be added with the tomatoes to round out the flavor profile. Don't be shy with the red pepper flakes; adjust to your preferred spice level, remembering that flavors deepen as it rests, especially overnight.