Ingredients
2 cans (14-1/2 ounces each) petite diced tomatoes, drained1 can (14-1/2 ounces) reduced-sodium beef broth1 can (8 ounces) tomato sauce 1 tablespoon cider vinegar1 tablespoon Worcestershire sauce1 teaspoon garlic powder1 teaspoon Cajun seasoning1/2 teaspoon salt1/2 teaspoon pepper1 medium head cabbage (about 2 pounds), cut into 1-1/2-inch pieces 1-1/2 pounds ground beef1/2 pound bulk Italian sausage1 medium onion, chopped3 garlic cloves, mincedOptional: Hot cooked rice and chopped fresh parsley
Preparation
Mix first 9 ingredients; set aside. Place cabbage in a 5- or 6-qt. slow cooker.
In a large skillet, cook beef and sausage with onion and garlic over medium-high heat until no longer pink, 7-9 minutes; crumble meat; 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 cooked rice and sprinkle with parsley.
