Dirty Cabbage with Smoked Sausage and Ground Beef

If you love dirty rice, you are going to love dirty cabbage. It takes all the bold flavors of the Cajun classic, smoky andouille, seasoned ground beef and the holy trinity of onion, bell pepper and celery, and cooks them down with a whole head of chopped cabbage instead of rice. The result is a hearty, savory, low-carb skillet dinner that tastes like it simmered for hours.

In this post you will find why the recipe works, the ingredients, the step-by-step method, tips for perfectly tender cabbage, easy variations, what to serve with it, common mistakes and how to store leftovers. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

Why This Dirty Cabbage Recipe Works

Dirty rice gets its name from the browned meat and spices that color the rice. Here the cabbage plays that role, soaking up every drop of flavor from the meat and seasonings while staying tender with a little bite.

• Two kinds of meat. Browned ground beef adds savory depth, and smoked andouille brings smoke, spice and a little fat that seasons the whole pan.
• Layered cooking. Browning the sausage first, then the beef and vegetables in the same drippings, builds flavor in every step.
• The holy trinity. Onion, green bell pepper and celery are the backbone of Cajun cooking and make it taste authentic.
• Cabbage cooked just right. A short covered steam followed by an uncovered sauté gives tender cabbage with lightly caramelized edges instead of a soggy pile.
• One pan. Everything cooks in a single large skillet or Dutch oven, so cleanup is easy.

It is the kind of cozy, budget-friendly dinner I make on busy fall weeknights. Cabbage is inexpensive, keeps for weeks in the crisper drawer and stretches a pound of meat to feed the whole family.

It is also a smart way to use up the rest of a cabbage after making coleslaw or soup. Even people who claim not to like cabbage tend to go back for seconds, because the smoky sausage and spices make it taste rich and savory rather than plain or boiled.

Ingredients You Will Need

You can find everything for this recipe at a regular grocery store. Here is what to grab and why.

• Green cabbage: One medium head, about 2 1/2 pounds (1.1 kg), cored and chopped into 1-inch pieces. It looks like a mountain at first but cooks down by more than half.
• Andouille sausage: A 12-ounce (340 g) package of fully cooked smoked andouille, sliced into coins. Kielbasa works if you prefer it milder.
• Ground beef: One pound (450 g) of 85 percent lean.
• Onion, green bell pepper and celery: The Cajun holy trinity, all diced.
• Garlic: Four cloves, minced.
• Cajun seasoning: Use a store-bought blend or mix your own with paprika, garlic powder, onion powder, oregano, thyme, cayenne and black pepper.
• Diced tomatoes with green chiles: One 10-ounce can adds moisture, tang and gentle heat.
• Chicken broth: Just a half cup to steam the cabbage.
• Butter and green onions: A pat of butter at the end adds richness, and green onions add freshness.

How to Make Dirty Cabbage

Use the largest skillet you own, at least 12 inches, or a 5-quart Dutch oven. The cabbage needs room to cook down.

1. Brown the sausage. Heat 1 tablespoon of oil over medium-high heat. Add the sliced andouille and cook for 4 to 5 minutes until browned on both sides. Transfer to a plate.
2. Cook the beef and trinity. Add the ground beef, onion, bell pepper and celery to the pan. Cook, breaking up the beef, for 6 to 7 minutes until the beef is browned and reaches 160°F (71°C) and the vegetables are soft. Drain off excess fat, leaving about a tablespoon.
3. Season. Stir in the garlic and Cajun seasoning and cook for 1 minute until fragrant.
4. Add the cabbage. Pile in the chopped cabbage, add the diced tomatoes with green chiles and the broth and toss as well as you can. Cover and cook for 8 minutes, stirring once, until the cabbage wilts.
5. Finish uncovered. Return the sausage to the pan, uncover and cook for 5 to 7 minutes more, stirring often, until the cabbage is tender and the liquid has mostly evaporated.
6. Taste and serve. Stir in the butter, adjust the salt and cayenne and top with sliced green onions and a few dashes of hot sauce.

If your skillet is too full at first, add half the cabbage, cover for 2 minutes until it wilts, then add the rest. It cooks down quickly.

Want more heat? Add a pinch of crushed red pepper flakes with the garlic, or choose hot diced tomatoes with green chiles. Want less? Use mild tomatoes and keep the cayenne on the table so everyone can season their own bowl.

Tips for Perfect Cajun Cabbage

• Brown the sausage well. The browned bits left in the pan are a big part of the flavor.
• Cut the cabbage evenly. One-inch pieces cook at the same rate, so you do not end up with crunchy and mushy bites side by side.
• Do not drown it. Half a cup of broth is enough. Cabbage releases its own water as it cooks.
• Finish uncovered. This evaporates excess liquid and lets some of the cabbage caramelize.
• Balance with acid. A splash of apple cider vinegar or hot sauce at the end brightens the rich, smoky flavors.

Cabbage lovers should also try my cozy unstuffed cabbage roll soup and the showstopping whole roasted butter cabbage. For more easy weeknight meals, browse my dinner ideas.

Easy Variations

• Dirty cabbage and rice: Stir in 2 cups of cooked long-grain rice at the end for a heartier dish that is closer to classic dirty rice.
• Chicken sausage: Use smoked chicken andouille and ground turkey for a lighter version. Cook the turkey to 165°F (74°C).
• Add shrimp: Stir in 1 pound of peeled shrimp during the last 3 to 4 minutes, just until pink and opaque.
• Bacon: Cook 4 slices of chopped bacon first and use the drippings in place of the oil.
• Extra veggies: Add a diced red bell pepper, sliced mushrooms or a handful of chopped kale.
• Mild for kids: Use kielbasa, a mild Cajun blend and plain diced tomatoes.

For a cheesy twist, scatter shredded pepper jack over the finished skillet, cover for a minute until melted and serve straight from the pan.

You can also turn leftovers into a quick soup. Add the dirty cabbage to a pot with 4 cups of chicken broth and a can of diced tomatoes, simmer for 15 minutes and you have a smoky cabbage and sausage soup for lunch.

What to Serve with Dirty Cabbage

Dirty cabbage is a complete meal with protein and vegetables in one pan, so the sides can be simple. Warm cornbread or buttered skillet cornbread is my favorite pairing because it soaks up the juices.

For a bigger plate, spoon it over white rice, cauliflower rice or creamy grits. It is also great next to a scoop of garlic mashed potatoes on a chilly night. A crisp green salad with a tangy vinaigrette balances the smoky, spicy flavors.

Choosing the Best Sausage and Cabbage

The sausage carries much of the flavor, so it is worth choosing well. Andouille is a coarse, heavily smoked pork sausage seasoned with garlic and pepper, and it is the classic choice for Cajun dishes. Look for it near the kielbasa in the refrigerated meat case.

Smoked kielbasa is milder and slightly sweet, which kids often prefer. Spicy smoked sausage or a chicken andouille also work. Since all of these are fully cooked, you are mainly browning them for flavor.

For the cabbage, choose a firm, heavy head of green cabbage with tight, glossy leaves. Savoy cabbage works and cooks a little faster, while red cabbage tastes good but turns the whole dish purple.

To core and chop a whole cabbage, cut it in half through the stem, then into quarters. Slice out the hard triangular core from each quarter, then cut the wedges into strips and across into 1-inch pieces.

Common Mistakes and How to Fix Them

This is an easy recipe, but a few small missteps can affect the texture and flavor. Here is how to avoid them.

Storage and Reheating

Dirty cabbage makes great leftovers, and the flavor gets even better the next day. Cool it and refrigerate in airtight containers within 2 hours for up to 4 days. The USDA has a helpful guide on leftovers and food safety.

Reheat in a skillet over medium heat or in the microwave until steaming hot, 165°F (74°C). You can freeze it for up to 3 months, though the cabbage softens a bit after thawing. It is a great meal prep lunch packed with a scoop of rice or cauliflower rice.

To get ahead on a busy week, chop the cabbage, onion, bell pepper and celery up to 2 days in advance and refrigerate them in separate bags. Slice the sausage too. On the night you cook, dinner comes together in about 25 minutes.

Frequently Asked Questions

Ready to cook? Here is the full printable dirty cabbage recipe with exact measurements and estimated nutrition.

Dirty Cabbage with Sausage and Ground Beef

A one-skillet Cajun dinner of smoked andouille, ground beef, onion, bell pepper, celery and tender cabbage.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Cajun

Calories: 420

Ingredients Method Notes

Ingredients

  

Meat and vegetables

• 1 tablespoon vegetable oil
• 12 ounces andouille sausage fully cooked, sliced into coins (340 g)
• 1 pound ground beef 85 percent lean (450 g)
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 2 stalks celery diced
• 4 cloves garlic minced
• 1 tablespoon Cajun seasoning plus more to taste

Cabbage

• 1 medium head green cabbage cored and cut into 1-inch pieces (about 2 1/2 pounds or 1.1 kg)
• 1 10-ounce can diced tomatoes with green chiles with juices (283 g)
• 1/2 cup chicken broth (120 ml)
• 2 tablespoons butter
• salt and cayenne to taste
• 3 green onions sliced, for serving
• hot sauce for serving

Method

 

1. Heat the oil in a large skillet over medium-high heat. Brown the sausage for 4 to 5 minutes and transfer to a plate.
2. Add the ground beef, onion, bell pepper and celery. Cook, breaking up the beef, for 6 to 7 minutes until the beef reaches 160°F (71°C). Drain all but 1 tablespoon of fat.
3. Stir in the garlic and Cajun seasoning and cook for 1 minute.
4. Add the cabbage, tomatoes with green chiles and broth. Cover and cook for 8 minutes, stirring once, until wilted.
5. Return the sausage, uncover and cook for 5 to 7 minutes, stirring often, until the cabbage is tender and most of the liquid has evaporated.
6. Stir in the butter, season with salt and cayenne and serve topped with green onions and hot sauce.

Notes

With rice: Stir in 2 cups of cooked rice at the end for a heartier dish.

Storage: Refrigerate for up to 4 days. Reheat to 165°F (74°C).

Nutrition is an estimate per serving without rice.

I hope this smoky, spicy skillet becomes one of your go-to weeknight dinners. If you make it, please leave a comment and a star rating below and let me know how spicy you like it. Happy cooking, friends!