Ingredients
10
10 servings
- •1 pound lean ground beef
- •3 smoked sausage links, sliced
- •1 medium onion, diced
- •½ cup diced red bell pepper
- •½ cup diced green bell pepper
- •2 large cloves garlic, minced
- •6 cups beef broth
- •1 (16 ounce) can Italian-style diced tomatoes
- •1 head cabbage, cored and cut into wedges
- •3 carrots, peeled and diced
- •1 (15 ounce) can Italian-style tomato sauce
- •⅓ cup brown sugar
- •⅓ cup apple cider vinegar
- •1 teaspoon dried tarragon
- •1 teaspoon Worcestershire sauce
- •1 teaspoon red pepper flakes, or to taste
- •salt and ground black pepper to taste
Instructions
- Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef and sausage in the hot pot until browned, 5 to 7 minutes. Drain excess grease, reserving 2 tablespoons.
- Add onion and bell peppers to the same pot with meat drippings. Saute over medium-high heat for 3 to 4 minutes. Add garlic and cook until all vegetables are slightly softened and fragrant, being careful not to burn, about 1 minute more. Pour in beef broth, diced tomatoes, cabbage, and carrots.
- Combine tomato sauce, brown sugar, vinegar, tarragon, and Worcestershire in a separate bowl. Stir until sugar is dissolved and add to the pot along with red pepper flakes. Season with salt and pepper.
- Bring mixture to a boil; reduce heat and let simmer until cabbage is cooked and flavors have melded, about 45 minutes. Taste and adjust seasonings as needed. Serve.
Nutritional Facts
Per 10 servings
- Calories: 277
- Carbohydrate: 24g
- Fat: 13g
- Fiber: 5g
- Protein: 18g
- Sugar: 15g
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