2 tablespoons olive oil
1 pound ground beef
1 pound pork sausage
1 sliced tiny onion
4-5 sliced garlic cloves
1 (15-ounce) can chopped tomato
2 teaspoon dried oregano
2 teaspoon dried thyme
1 teaspoon cumin
1 tablespoon red chili flakes
6-7 cups shredded or chopped cabbage
4 cups beef stock
Season with salt and pepper to taste.
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Instructions
The crockpot method
In a pan over medium high heat, heat the oil and sauté the onion and garlic until the onion becomes translucent. Combine the ground beef and pork sausage. Cook for 4-5 minutes, breaking the meat with a spatula until no longer pink.
Brown the meat and place it in a lightly oiled crockpot. Combine all of the herbs and spices, salt, pepper, and diced tomatoes in a mixing bowl. Combine thoroughly. Top with shredded cabbage and beef broth.
Cook for 4-5 hours on high or 7-8 hours on low, covered.
Method of the Instant Pot

1. Set the instant pot to Saute mode and wait for it to heat up. Heat the oil and sauté the onion and garlic for a few minutes, or until the onion is tender and transparent. Sauté the meats for 4-5 minutes, breaking them up with a spatula, until the meat is no longer pink. Mix in the remaining ingredients.
2. Close the lid, turn the valve to sealing, and cook for 20 minutes under high pressure. Allow the steam to naturally release for 5-10 minutes after the cook time has ended. When all of the steam has been released, remove the lid and serve hot.

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The stovetop approach

1. In a soup pot, heat the oil over medium high heat and sauté the onion and garlic. After 2-3 minutes, add the meats and cook for another 4-5 minutes, or until they are brown.
2. Stir in the spices and herbs, as well as the diced tomatoes. Combine thoroughly. Stir in the broth, salt, pepper, and cabbage. Bring the water to a boil. Reduce the heat to medium-low and cook for 25-30 minutes, or until the cabbage is soft and tender.