I like to make a double batch of this meal in a large cast iron Dutch oven. It can be made a bit ahead of time and kept warm and tastes even more delicious the second day. With a hearty loaf of Rustic Dutch Oven Bread, it’s the perfect meal on a cold winter’s day.
Place a large skillet or Dutch oven over medium heat. Add oil to coat the bottom of the pan. Add the ground beef and sausage to the pan. Brown the meat, breaking it apart into small pieces with a large spoon or other implement as it cooks. When the meat is almost cooked through, add the onions to the pan. Stir to combine and cook for 4-5 minutes until the onions are translucent. Adjust the heat as needed to prevent the onions from burning.
Add the finely shredded cabbage to the pot. Don’t worry about the volume of the cabbage. It will shrink greatly as the cabbage cooks and releases all of its liquid. Season with salt and pepper. Sauté the cabbage, stirring occasionally to encourage even cooking. The cabbage should wilt, release its liquid, and then take on a nearly translucent appearance when fully cooked. The time needed to achieve this state will vary based on the size of your pan and how finely the cabbage is shredded.
Add the celery, garlic, and thyme to the pan, stirring to incorporate. Cook for 4-5 minutes, adjusting the heat on the pan if needed to prevent the garlic from burning and imparting a bitter flavor.
Move the ingredients to expose the middle of the pan, pushing everything to the sides. You should see a bit of browned natural sugars from the meat and vegetables on the bottom of the pan. Add the dry vermouth (or other white wine) to the pan to deglaze and immediately use a wooden spoon to scrape the browned bits up from the pan. They will impart delicious flavor and color to the dish. Move the ingredients back into the middle of the pot, add the bone broth, and stir to combine. Taste for seasoning, adding more salt and pepper as needed.
Serve warm with fresh bread and enjoy!
Notes
This dish can be kept warm in a slow cooker for several hours or on the lowest setting on the stovetop with a lid slightly askew. It also rewarms deliciously the next day as leftovers. In both cases, you can easily add a bit of bone broth if needed to prevent it from being dry.This recipe is delicious made using homemade bone broth and served with a loaf of homemade Rustic Dutch Oven Bread.