Cabbage-Sausage-Beef Goulash

Ten cups of cabbage sounds like a lot until you watch it cook down into a rich, tomatoey stew with browned sausage and ground beef. That mountain of shredded cabbage shrinks into tender, saucy strands that soak up every bit of flavor from the pot.

Chili powder, garlic, red pepper flakes, and a splash of vinegar give the tomato base a spicy, tangy edge. The two-meat combo means double the savory depth, and you can play with the ratio of mild to hot sausage to dial the heat exactly where you want it.

This goulash feeds a hungry crowd on a tight budget and comes together in half an hour flat. Ladle it into deep bowls and let folks go back for seconds.

Pro Tips

• Mix mild and hot sausage for layered heat instead of a one-note burn
• Drain the browned meat well before adding the tomatoes so the goulash isn’t greasy
• The vinegar cuts through the richness; don’t skip it even though it seems like a small amount