Spicy Unstuffed Cabbage Recipe - Allrecipes.com
Spicy Unstuffed Cabbage Recipe
  • READY IN 40 mins

Spicy Unstuffed Cabbage

Recipe by  

"This is a huge hit at potluck suppers. You can adjust the spiciness to your own palate. I also think it just gets better the next day!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
  2. Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into the sausage mixture; add cabbage and fold into the mixture. Reduce heat to medium-low and cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2014

Spicy Unstuffed Cabbage Haiku: "Halved the recipe, used all ground beef, no sausage. This sure makes alot!" So the submitter of the recipe is right; even in half, this makes a ton! As it resembled a cabbage roll's guts, I made rice alongside it for serving, but found that the leftovers the next day that had been mixed up w/ the rice, were far superior. Wasn't too thrilled w/ the heavy vinegar taste, and felt that it could've benefited from the addition of minced garlic, so when I make this again (which I will as we really did like it alot), I would serve it mixed w/, instead of on top of, rice, reduce the vinegar, and add garlic, and probably make a full batch, as I imagine extras would freeze nicely for a reheated casserole later on.

 
Most Helpful Critical Review
Jan 21, 2015

I made this on the stove so I added a little water too. It was very good.

 

8 Ratings

Aug 03, 2014

**EDIT** When I posted this recipe I didn't realize that I had left out to transfer the cooked and drained meat to a Dutch oven or a large soup pot. You can even use a crockpot if you desire. The amount of spice you add is all up to your personal taste.

 
Jan 12, 2015

This was really good. I made a half recipe, using only sausage, but it was Italian sausage. I recommend using a regular sausage. I also think I would like a little more cabbage in it next time, but I'll probably have to adjust the liquid if I do that. I am one of those people who prefers veggies to meat, though, so it's probably just me. Smells amazing while cooking, and I think if I make those adjustments, I'll love it!

 
Jan 01, 2015

This was delicious. Even the kids liked it. I sliced the cabbage so it was long and thin and told them it was sort of like spaghetti.

 
Jan 18, 2015

This was very good. I followed the recipe for the most part, but used red cabbage because I didn't have any green. I cut the recipe in half to 5 cups of cabbage. It tasted even better the next day. I also added an additional 1/4 teaspoon salt for seasoning. This makes a very hearty meal and is very tasty.

 
Aug 23, 2014

It was great ! Very flavorful! Did the recipe exactly as written .

 

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Nutrition

  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 22.2 g
  • 44%
  • Sodium
  • 890 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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