Cabbage Goulash

Depending on where in the world you live, the word goulash conjures up very different images. The most renowned is likely the beefy, rich, paprika-forward Hungarian goulash. There are beloved German and American versions of goulash as well. This recipe for cabbage goulash combines the stew-like consistency of the Hungarian classic with the ground beef and tomato base of American goulash, creating a hearty, comforting dish worthy of its own category. Best of all, it’s loaded with heart-healthy, nutrient-rich cabbage, so you can feel good about serving it to your family.

Cabbage Goulash Ingredients

• Pork sausage
• Ground beef
• Onion
• Diced tomatoes
• Tomato paste
• Cider vinegar
• Chili powder
• Garlic powder
• Crushed red pepper flakes (optional)
• Cabbage

Directions

Step 1: Cook the meat and onions

In a large stockpot, cook the sausage, ground beef and onion over medium heat until the meat is no longer pink. Remove the pan from the heat and carefully drain the juices.

Step 2: Combine all the ingredients

Return the pot to the stovetop and stir in the remaining ingredients. Bring the goulash to a boil, then reduce the heat. Simmer the goulash, uncovered, for 15 to 20 minutes or until the cabbage is tender. Ladle the cabbage goulash into bowls and enjoy it with fresh, crusty homemade bread.

How to Store Cabbage Goulash

Let any leftover cabbage goulash cool completely, then store it in airtight containers in the refrigerator for up to four days, or in the freezer for up to four months. For the best results, divide large amounts into smaller portions before refrigerating to help the goulash retain freshness.

Cabbage Goulash Tips

Can I use chicken in cabbage goulash?

Yes, you can make this recipe by using ground chicken, ground turkey or even chicken or turkey sausage for a similar flavor profile. Additionally, leftover shredded chicken is a great candidate for this cabbage goulash recipe. Simply sub in the protein of your choice and follow the recipe.

Can I serve cabbage goulash over rice?

Goulash is often served over some type of pasta, egg noodles or spaetzle dumplings. While rice is less traditional, it makes an excellent base for this hearty stew and is a great option for anyone trying to avoid wheat or gluten.

Is red or green better for cabbage goulash?

The type of cabbage used in this goulash is entirely up to you. Both red (or purple) and green cabbage work well in this recipe, but each will bring slight differences to the final result. Green cabbage is milder and sweeter, while red is more pronounced, with a peppery flavor. For an even milder profile and a softer, delicate texture, Napa cabbage can also be a good option. All types of cabbage are packed with nutrients, thought red cabbage is especially high in cancer-fighting antioxidants—which also contribute to its vibrant hue.