Dirty Cabbage
Dirty Cabbage is a hearty one-pan Southern-inspired skillet meal.Tender cabbage is combined with flavorful ground beef and smoked sausage.Onions, bell peppers, celery, and garlic create a rich savory base.Cajun seasoning, paprika, and black pepper add smoky, spicy depth.Everything cooks together until the cabbage is tender and lightly caramelized.It is an easy, budget-friendly dinner that is perfect for busy weeknights.
Ingredients
- 1 medium head green cabbage, chopped into bite-sized pieces
- 1 pound ground beef
- 8 ounces smoked sausage or andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- ½ cup beef or chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
Instructions
- Remove the tough outer leaves and core from the cabbage. Rinse thoroughly and chop the cabbage into medium-sized pieces. Avoid cutting it too finely because larger pieces hold their texture better during cooking.
- Heat a large deep skillet over medium-high heat. Add the olive oil followed by the sliced sausage. Cook for approximately 3–4 minutes, turning occasionally, until the sausage develops a browned exterior.
- Add the ground beef to the same skillet. Break it apart with a wooden spoon and cook until thoroughly browned, about 5–7 minutes.
- Add the diced onion, bell pepper, and celery. Cook for approximately 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the tomato paste, Cajun seasoning, smoked paprika, onion powder, garlic powder, black pepper, and cayenne pepper.
- Cook for about 1 minute so the tomato paste and spices become fragrant.
- Add the chopped cabbage gradually. It may initially look like too much, but cabbage will shrink considerably as it cooks.
- Pour in the broth and Worcestershire sauce. Stir well, scraping the browned bits from the bottom of the skillet.
- Once the cabbage is tender, return the browned sausage to the skillet. Stir everything together and cook uncovered for another 3–5 minutes.
- Garnish with fresh parsley or green onions and serve hot.
Notes
- Use a large skillet: Cabbage takes up considerable space before it cooks down, so a deep skillet or Dutch oven works best.
- Don't overcrowd the meat: Browning the beef and sausage properly creates the savory flavor that makes Dirty Cabbage so delicious.
- Adjust the spice: Cajun seasonings vary in saltiness and heat, so taste before adding additional salt.
- Choose your sausage: Andouille provides a smoky, spicy flavor, while smoked turkey sausage gives you a lighter option.
- Keep some texture: Don't overcook the cabbage. It should be tender but not completely mushy.
- Watch the liquid: The cabbage naturally releases water while cooking, so start with a modest amount of broth.
- Make it vegetarian: Replace the beef and sausage with mushrooms, beans, plant-based meat, or additional vegetables.
- Leftovers are excellent: Store cooled leftovers in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.