Difficulty Medium
Cook Time 6-7 hours
Heat Spicy 🔥
This hearty crockpot dish loads up smoky meats with tender cabbage and tangy sauerkraut, all swimming in a creamy, spicy Cajun sauce. Serve it over roasted potatoes or Cajun rice for a comforting meal that'll warm you right up.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1 lb ground beef 1 lb smoked sausage, sliced 6 strips bacon, chopped 1 medium head cabbage, chopped (about 6 cups) 1 cup sauerkraut, drained 2 yellow onions, diced 2 red bell peppers, diced 8 cloves garlic, minced 3 carrots, peeled and sliced 1 cup corn (frozen or canned) 2 jalapeños, diced 2 cups shredded pepper jack cheese 4 tablespoons butter 3 tablespoons Cajun seasoning 1/4 cup Frank's RedHot sauce 1 cup sour cream 1 teaspoon red pepper flakes 1 teaspoon black pepper Directions 1 In a large skillet over medium-high heat, cook the bacon until crispy, then remove and set aside. Brown the ground beef and sausage in the bacon fat, breaking up the beef as it cooks. Drain excess grease and transfer meat to the crockpot. 2 Add the cabbage, sauerkraut, onions, red peppers, garlic, carrots, corn, and jalapeños to the crockpot. Stir in the Cajun seasoning, red pepper flakes, black pepper, butter, and Frank's RedHot. Mix everything together well. 3 Cover and cook on low for 6-7 hours or high for 3-4 hours, until the cabbage and vegetables are tender. 4 About 15 minutes before serving, stir in the sour cream and pepper jack cheese until melted and creamy. Top with the reserved crispy bacon. Serve over roasted potatoes or Cajun rice.
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