If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Cabbage Goulash
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- #15946
Cabbage, onion and tomato along with ground beef and sausage come together for a protein-packed bowl that's as comforting as it is filling.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
1 pound bulk pork sausage
1 pound ground beef
1 large onion, chopped
1 can (28 ounce size) diced tomatoes, drained, liquid reserved
1 can (6 ounce size) tomato paste
2 tablespoons vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon dried crushed red pepper, optional
10 cups shredded cabbage
directions
Heat a large skillet over medium heat. Add the sausage, beef, and onion. Cook, stirring frequently, until the meat is browned. Drain off any excess grease.
Add the tomatoes, tomato paste, vinegar, chili powder, garlic powder, and crushed red pepper. Mix well. Stir in the cabbage and reserved liquid from the tomatoes. Mix well. Reduce the heat to medium-low. Cover the skillet and let simmer for 15-20 minutes or until the cabbage is tender, stirring occasionally.
Serve hot.
nutrition data
643 calories, 52 grams fat, 22 grams carbohydrates, 26 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
Why drain the tomatoes when the juice is added back in with the tomatoes?
The spices mix more evenly if you add the liquid after stirring them in.
October 13, 2016
I may be a philistine, but when I hear the word goulash, I tend to think of Americanized versions containing pasta. Well, the cabbage made for a great pasta substitute. However, you need to simmer it for longer than the directions call for due to the amount of cabbage in the recipe (unless you like to chew and chew crunchy cabbage). I would say at least twice as long as the procedure indicates. But it was great, and I'll be making this again!
February 13, 2006
i like this spicy so i use hot sausage, more vinegar and crushed red pepper. this is a great dish that travels well as it is nearly as good at room temp (if it has to sit some).