Dirty Cabbage is a bold, hearty one-pot meal packed with smoky sausage, seasoned ground beef, tender cabbage, and colorful vegetables simmered together in a savory Cajun-inspired broth.
Every bite is loaded with rich flavor, a touch of heat, and plenty of satisfying texture, making it a comforting dinner that’s perfect for busy weeknights or chilly evenings.
Inspired by the flavors of Louisiana cooking, this easy recipe combines smoky andouille sausage with aromatic vegetables, tomato paste, and Cajun seasoning to create an incredibly flavorful cabbage dish.
The cabbage softens beautifully as it cooks, soaking up every bit of the seasoned broth while still maintaining just enough texture. Serve it on its own or alongside cornbread or steamed rice for a complete Southern-inspired meal.
Servings: 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground sirloin
- 1 (12-ounce) package andouille sausage, sliced into 1/2-inch rounds
- 3 scallions, thinly sliced, plus extra for garnish
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 celery rib, chopped
- 3 cloves garlic, finely minced
- 2 tablespoons tomato paste
- 2 tablespoons Cajun seasoning
- 1 small green cabbage, sliced into 1/4-inch strips
- 1 cup chicken broth
- 3 tablespoons apple cider vinegar
- 3/4 teaspoon kosher salt
Directions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the ground sirloin and cook, breaking it into crumbles, until browned and fully cooked, about 7 minutes. Transfer the beef to a paper towel-lined plate using a slotted spoon.
- Add the sliced andouille sausage to the same pot and cook for about 5 minutes, stirring occasionally, until lightly browned. Transfer it to the plate with the beef.
- Reduce the heat to medium and add the scallions, red bell pepper, green bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, tomato paste, and Cajun seasoning. Cook for about 1 minute, stirring constantly, until fragrant.
- Stir in the sliced cabbage, cooked ground beef, and browned sausage until everything is evenly combined.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Reduce the heat to medium-low, cover, and cook for 25 to 30 minutes, stirring occasionally, until the cabbage is tender but not mushy.
- Stir in the apple cider vinegar and kosher salt. Taste and adjust the seasoning if needed.
- Garnish with additional sliced scallions and serve hot.
Chef’s Notes
- For extra heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
- Ground pork or spicy Italian sausage can be substituted for the ground beef if desired.
- Serve over steamed white rice or alongside warm cornbread for a heartier meal.
- This dish tastes even better the next day as the flavors continue to develop.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.