New this month
Spicy Unstuffed Cabbage

Spicy Unstuffed Cabbage

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!"
Added to shopping list. Go to shopping list.


40 m servings 314 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 22
  1. 27 Ratings

Most helpful positive review

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 resembl...

Most helpful critical review

I used 2 heads of cabbage and found this a little lacking in flavors. Might use some herbs or Cajun/taco seasoning next time.

Most helpful
Most positive
Least positive

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 resembl...

**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. ...

Freakin delicious! And I don't usually rate things on here, but I am too grateful for this recipe to pass it up. We skipped the sausage and went with the 1 lb beef alone. We used fresh tomato...

I'm rating the recipe 5 stars not because it's the *best* recipe in the world, but because it's one of the best recipes for 'unstuffed cabbage' that I've found. I did add a bit of brown sugar an...

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.

This reminds me of my mom's "cabbage casserole" recipe that consisted of 1 head of cabbage , 1lb ground beef and 1 can of condensed tomato soup) only better!!! I grew up eating my mom's recipe a...

I think its a great starting point, but in the end I had to make some changes to enhance the flavor. I did not have diced tomatoes or distilled vinegar, so I substituted with tomato sauce and ap...

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 tim...

Loved this recipe. Selected this recipe primarily because my son is on a low carb diet. He raved about the wonderful flavors and textures. Made it as written using half venison and half spicy...

Other stories that may interest you