Cabbage Roll Stew

A head of cabbage seems like it never ends. Here's a delish way to use it up!!
(serves 8)

2 cans (14& 1/2 oz. each) fire-roasted* petite diced tomatoes, drained
1 can (14&1/2 oz.) reduced-sodium beef broth
1 can (8 oz.) tomato sauce
1 T. cider vinegar
1 T. Worcestershire sauce
1 t. garlic powder
1 t. Cajun seasoning
1/2 t. kosher* salt
1/2 t. freshly* ground pepper
1 med. head cabbage (about 2 lbs.), cut into 1&1/2" pieces
1&1/2 lbs. ground beef
1/2 lb. bulk Italian sausage
3 garlic cloves, minced
Hot cooked rice
Chopped flat-leaf* parsley

Mix first 9 ingredients. Place cabbage in a 5-6 qt. slow cooker. In a large skillet, cook beef and sausage with onion and garlic over med.-high heat until no longer pink, 7-9 min.; drain. Spoon over cabbage; top with tomato mixture. Cook, covered, on low until cabbage is tender and flavors are blended, 5-6 hours. Serve over hot rice, and sprinkle with parsley.

"God's gift to us in Jesus Christ exceeds all gifts."

Have FUN today!!!!!!

Love,

MM