Cabbage Roll Stew

• 2 cans (14-1/2 ounces each) petite diced tomatoes, drained
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1 can (8 ounces) tomato sauce
• 1 tablespoon cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium head cabbage (about 2 pounds), cut into 1-1/2-inch pieces
• 1-1/2 pounds ground beef
• 1/2 pound bulk Italian sausage
• 1 medium onion, chopped
• 3 garlic cloves, minced
• Hot cooked rice and chopped fresh parsley, optional

1. Mix first 9 ingredients. Place cabbage in a 5- or 6-qt. slow cooker.
2. In a large skillet, cook and crumble beef and sausage with onion and garlic over medium-high heat until no longer pink, 7-9 minutes; drain. Spoon over cabbage; top with tomato mixture.
3. Cook, covered, on low until cabbage is tender and flavors are blended, 5-6 hours. If desired, serve with rice and sprinkle with parsley.
4. Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

tomatoes, beef broth, tomato sauce, cider vinegar, worcestershire sauce, garlic, cajun seasoning, salt, pepper, head cabbage, ground beef, italian sausage, onion, garlic, rice

Taken from www.tasteofhome.com/recipes/cabbage-roll-stew/ (may not work)