Mom's Cabbage Goulash

Meg Aguilar


This is a dish from my childhood that was one of our favorites. I'm not sure if my mom made this up or if she got it from someone else, but it was a staple in our household in Columbia, AL. My mom didn't know the name of it so I just called it a's like a stew or soup....Makes a lot for a family and is very love it even if they don't like cabbage.

★★★★★ 1 vote
15 Min
30 Min


cabbage head in small to medium chunks
3 medium
carrots, sliced (optional)
1 pkg
beef wieners, sliced
1 can(s)
large tomatoes (do not drain the juice)
black pepper (as little or as much as you like)
salt (as little or as much as you like)


1Boil a large pot of water as you would as if you were making pasta. Water should be enough to completely cover cabbage/carrots. I always add a pinch of salt to my boiling water.
2Add cabbage and carrots (carrots are optional). Bring it back to a boil and add sliced wieners. Add salt and pepper (as much or as little as you want). Turn down heat to medium.
3Completely drain water once cabbage/carrots are tender (do not over cook). Put back in pot and add tomatoes with the juice. I used 1 regular size can of Italian diced tomatoes and 2 regular size cans of Italian whole stewed tomatoes. You can use as much tomatoes that suits you or your family. Add a tad more black pepper to suit your tastes.
4Heat on medium/low until heated all the way through. Enjoy!

Seriously, this is an easy recipe and it's very forgiving. I don't like as much black pepper in mine as much as my mom did when we were growing up, but I love tomatoes so I add more of those. You do not have to use Italian style's just my preference, but my mom just used regular canned diced tomatoes.

About Mom's Cabbage Goulash