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
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.
Test Kitchen Tips
Using a combination of ground beef and Italian sausage gives this recipe a flavor boost. (And it's a great idea for perking up most ground beef meals.)
The Cajun seasoning adds subtle flavor, but there's not enough to make this a real Cajun dish.
Health Tip: Cabbage is a low-calorie food that really bulks up this stew. A generous 1-1/2 cups is less than 200 calories.