In a large pot or dutch oven cook the onion and green pepper in a couple of drizzles of olive oil. Cook over medium-high for 5-7 minutes until the veggies soften and are beginning to brown. Season with seasoned salt and black pepper to your taste.
Add the minced garlic and fennel seeds. Cook until fragrant around 1 minute.
Add the ground beef and Italian sausage and cook until no pink remains. Drain excessive drippings leaving behind 3-4 tablespoon to cook the cabbage.
Slice the cabbage into thin strips and remove the core. Add to the pot with the canned tomatoes, tomato sauce, sugar, Italian seasoning and red pepper flakes.
Taste and adjust the seasoned salt and black pepper to your taste
Cover and simmer over medium low for 35-45 minutes or until the cabbage has softened. Garnish with chopped parsley and serve over cooked rice or buttered cornbread.
If preferred, you can omit the Italian sausage and use 2 lb extra lean ground beef in this dish. In that case, increase the Italian seasoning to 1 tsp.