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 4 to 6 hungry people as a main dish or 8 to 10 light eaters or as a side dish.
I like this recipe and use it a lot when I want an easy dish that's hearty and filling, too. I tweak it sometimes by adding more apple cider vinegar and cut back on the chili powder. I also will use leftover sausage or beef from a roast and just chop or shred the meat up.
Cabbage is so cheap at times, this is a great meal to stretch out payday. Sometimes, when the bags of cabbage (coleslaw) are on sale I'll buy a few and use those, but usually the full head of cabbage is so much cheaper, I just grab one of those and shred it myself.
To shred my cabbage, I just cut the head into quarters, cut out the solid core section, then thinly slice it along a cut end so the cabbage is in strips. I'll chop it up a bit further from there using a big knife. I have tried putting it in the food processor but the pieces get too small; not good for this recipe, at least.