Recipe by Valerie Kasper
"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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spicy bulk pork sausage
lean ground beef
1 (28 ounce) can
1 (6 ounce) can
distilled white vinegar
red pepper flakes, or more to taste
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.
It was great ! Very flavorful! Did the recipe exactly as written .
**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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Unstuffed Cabbage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 156
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