CABBAGE ROLL STEW

Cabbage Roll Stew image

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

Provided by Taste of Home

Categories Dinner

Time 5h25m

Yield 8 servings (3 quarts)

Number Of Ingredients 15

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

Steps:

Mix first 9 ingredients. Place cabbage in a 5- or 6-qt. slow cooker., 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., 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 : Calories 195 calories, Fat 11g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 564mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.