Dirty cabbage is the dish everyone has been making this year. It takes the idea of Cajun dirty rice and swaps the rice for a whole head of cabbage. Ground beef, smoked sausage, onion, bell pepper and celery cook down with Cajun seasoning until the cabbage turns soft, savory and a little browned. That browned color is where the “dirty” name comes from.
It is one skillet, about 30 minutes, and it feeds a family for very little money.
Why You’ll Love It
- One skillet and about 30 minutes.
- Cheap and filling. One head of cabbage goes a long way.
- Big flavor from smoked sausage and Cajun seasoning.
- Low in carbs without trying.
What You Need
- 1 lb ground beef
- 12 oz smoked sausage or andouille (sliced into coins)
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 2 ribs celery (chopped)
- 3 cloves garlic (minced)
- 1 medium head green cabbage (cored and chopped (about 8 cups))
- 1 1/2 tbsp Cajun seasoning (or to taste)
- 1/2 cup chicken or beef broth
- 1 can (10 oz) diced tomatoes with green chiles (drained, optional)
- 2 green onions (sliced, for serving)
How to Make It
- In a large, deep skillet or Dutch oven over medium-high heat, brown the ground beef, breaking it up, until no pink remains (160°F). Spoon off extra fat.
- Add the sausage and cook 3 to 4 minutes, until browned at the edges.
- Add the onion, bell pepper and celery. Cook 5 minutes, until soft. Stir in the garlic for 30 seconds.
- Add the cabbage a few handfuls at a time, then the Cajun seasoning and broth. Stir well.
- Cover and cook 10 to 12 minutes, stirring once or twice, until the cabbage is tender.
- Uncover, stir in the tomatoes if using, and cook 5 more minutes so the liquid cooks off and the cabbage browns a little. Taste, adjust the seasoning, and top with green onions.
Tips
- Use a big pan. Raw cabbage takes up a lot of room, then cooks down by more than half.
- Let it brown at the end. Those darker edges are the best part.
- Control the heat. Andouille and a full spoon of Cajun seasoning make it spicy. Kielbasa and a lighter hand keep it mild.
- Slow cooker option: brown the beef and sausage first, then cook everything on LOW for 4 to 5 hours.
Serving Ideas
Serve it as is, over rice or mashed potatoes, or with a square of cornbread. Hot sauce on the side.
Storage
Keep leftovers covered in the fridge for up to 3 days. Reheat until hot (165°F). It tastes even better the next day.
Dirty Cabbage
Cajun dirty rice made with cabbage: ground beef, smoked sausage and the holy trinity in one skillet.
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Ingredients
- 1 lb ground beef
- 12 oz smoked sausage or andouille sliced into coins
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 ribs celery chopped
- 3 cloves garlic minced
- 1 medium head green cabbage cored and chopped (about 8 cups)
- 1 1/2 tbsp Cajun seasoning or to taste
- 1/2 cup chicken or beef broth
- 1 can (10 oz) diced tomatoes with green chiles drained, optional
- 2 green onions sliced, for serving
Instructions
- In a large, deep skillet or Dutch oven over medium-high heat, brown the ground beef, breaking it up, until no pink remains (160°F). Spoon off extra fat.
- Add the sausage and cook 3 to 4 minutes, until browned at the edges.
- Add the onion, bell pepper and celery. Cook 5 minutes, until soft. Stir in the garlic for 30 seconds.
- Add the cabbage a few handfuls at a time, then the Cajun seasoning and broth. Stir well.
- Cover and cook 10 to 12 minutes, stirring once or twice, until the cabbage is tender.
- Uncover, stir in the tomatoes if using, and cook 5 more minutes so the liquid cooks off and the cabbage browns a little. Taste, adjust the seasoning, and top with green onions.
Notes
Smoked sausage is already cooked; the ground beef must reach 160°F. For a milder dish, use kielbasa and less Cajun seasoning. Andouille adds heat.
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