Description
Unstuffed cabbage is a quicker way to enjoy the savory flavor of traditional cabbage rolls! This is an easy one-pot meal made with juicy ground beef and pork combined with fire-roasted tomatoes, onions, and seasonings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 pound ground pork sausage
- 1 pound lean ground beef
- 3 garlic cloves, minced
2 (14.5-ounce) cans of fire-roasted diced tomatoes - 1 (6-ounce) can of tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon beef bouillon (I like to use Better Than Bouillon brand)
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 10 cups chopped cabbage
Instructions
- In a 5-quart Dutch oven (or 10-inch deep skillet), heat the olive oil over medium heat. Add in the onions and cook until softened.
- Turn the heat up to medium-high, add in the ground pork and ground beef, and cook until no more pink remains, breaking apart any large pieces. Add in the garlic and cook for 1 minute. Drain any excess liquid or fat from the pot.
- Add in the diced tomatoes, tomato paste, vinegar, Worcestershire sauce, thyme, smoked paprika, bouillon, brown sugar, chili powder, salt, and pepper. Stir to combine and bring to a boil. Add in the cabbage, stir to incorporate, and then cover the pot. Reduce the heat to medium-low and cook for 25 – 30 minutes, or until the cabbage is to desired tenderness.
- Serve warm.
Notes
- You can serve this over rice as an option.
- Store airtight in the refrigerator for up to 5 days.
