Heat a large Dutch oven or deep skillet over medium-high heat.
Add the Italian sausage and ground beef.
Cook, breaking the meat apart as it browns.
Add the diced onion, red bell pepper, and green bell pepper.
Cook for 4–5 minutes, until the vegetables begin to soften.
Stir in the chopped garlic, diced jalapeño, tomato paste, and Cajun seasoning.
Cook for 1 minute, stirring so the tomato paste and spices coat the meat and vegetables.
Add the fire-roasted tomatoes and beef broth. Scrape the bottom of the pan to release all of the browned bits.
Add the roughly chopped cabbage in batches, tossing each addition through the meat mixture as it begins to wilt.
Cover the pot and cook for 10 minutes.
Remove the lid and continue cooking uncovered for another 10–15 minutes, until the cabbage is tender and the broth has reduced.
Stir in the apple cider vinegar and chopped fresh parsley.
Taste before adding additional salt and adjust the seasoning as needed.
Finish with sliced green onions, if using, and serve as-is or spooned over rice.
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