Recipe: Meaty Stewed Cabbage

This is a variation on the theme of corned beef & cabbage - if you don't like corned beef, you can substitute this dish for your Irish festivities this weekend. Cabbage is a traditional winter staple, as it keeps well in cold storage for months, which is partly why it's part of this holiday tradition. The addition of sausage provides more flavor than just beef, and you can make this one a bit spicy if you like. This is a very easy dish so it's great for a busy holiday weekend. Enjoy, and have a fun, safe holiday!

Meaty Stewed Cabbage
(Serves 8-12.)

Ingredients:

1 lb. bulk pork sausage
1 lb. ground beef
1 large onion, chopped
1 can (28 oz) diced tomatoes
1 can (6 oz) tomato paste
2 Tbsp apple cider vinegar
1 Tbsp chili powder
1 tsp garlic powder
1/8 tsp red pepper flakes
10 to 12 cups shredded cabbage (depending on how much cabbage you want)

Directions:

1. In a large Dutch oven over medium heat, put the sausage and beef, cook (breaking up the meat) until browned slightly.
2. Add the remaining ingredients to pot and allow to come up to a boil, then immediately reduce  heat and simmer, covered with lid vented slightly, for 10 to 15 minutes or until cabbage is tender. 
3. Will serve 8 hungry people or 10 to 12 light eaters.