Description
This easy 1-Pot, Southern-inspired Dirty Cabbage Recipe is an absolute banger, y’all. It’s a low-carb meal that is loaded with hearty, filling goodness. Caramelized green cabbage, juicy ground beef, andouille sausage, aromatics, and more, all smothered in Cajun seasoning. This flavorful dish makes for the perfect lunch or dinner that feeds a crowd (and makes for excellent leftover goals, too!).
Ingredients
- 4 tablespoons neutral oil (or butter), divided
- 12 ounces andouille sausage, sliced
- 1 lb ground beef (I use 93%)
- Kosher salt & fresh ground black pepper, to taste
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 4 stalks celery, diced
- 2 tablespoons chopped garlic
- 1 tablespoon packed brown sugar
- 1 tablespoon tomato paste
- 1 tablespoon smooth dijon mustard
- 2 tablespoons Creole Cajun Seasoning– homemade or store-bought, divided
- 1 whole green cabbage, chopped
- ½ cup chicken stock or broth
- ⅓ cup chopped scallions, plus more for garnishing
Instructions
- In a large, deep skillet or braiser (about 11-12 inches or so) over medium heat, add 1 tablespoon of oil (or butter). When hot, gently swirl the skillet to evenly coat the bottom. Then add the andouille sausage and let it cook until the sausage is golden and slightly crisp on both sides, about 4-5 minutes. Then use a slotted utensil to remove the browned sausage and set it aside on a clean plate.
- In the same skillet, add another 1 tablespoon of oil (or butter). When hot, add the ground beef and use a wooden utensil to break apart the beef and let it cook until completely browned, about 5-6 minutes. Season the ground beef with salt/pepper to taste. Then remove and place the ground beef onto the same plate with the smoked sausage and set aside.
- Add the remaining 2 tablespoons of oil (or butter) to the skillet. When hot, add the diced onion, bell pepper, and celery. Sauté the trinity until golden and tender, about 6-7 minutes. Then season the mixture with salt/pepper to taste. Add the chopped garlic and continue cooking until the garlic is fragrant, about 1-2 minutes. Then add the brown sugar and stir well until nicely incorporated.
- Add the tomato paste and dijon mustard, and stir the mixture in with the sautéed aromatics until mostly dissolved. Sprinkle 1 tablespoon of Cajun seasoning over the aromatics and stir well until fully combined.
- Then add the chopped green cabbage to the skillet; it will look like a lot at first, but the cabbage will wilt down as it cooks. Carefully toss the cabbage with the aromatics to fully combine. Then add the chicken stock/broth and toss everything together again until well incorporated.
- Let the cabbage cook, stirring every so often, for about 7-8 minutes. The cabbage should wilt down significantly and take on a deep brown, caramelized texture. Then season the cabbage with salt/pepper to taste. Add the reserved browned sausage and beef back to the skillet and toss well to combine.
- Sprinkle the remaining 1 tablespoon of Cajun seasoning over the cabbage and stir well to combine. Then add the chopped scallions and stir well to fully combine all of the ingredients. Continue cooking the cabbage for another 4-5 minutes for everything to meld beautifully, gently tossing every so often.
- Then remove the dish from the heat and serve immediately. Garnish servings with an extra bit of chopped scallions, if desired. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.