Dirty Cabbage

Name: Dirty Cabbage With Ground Beef and Sausage
Cuisine: Cajun
Ingredients: 1 tablespoon Olive oil; 1 pound Ground beef; 12 ounces Andouille sausage links (fully cooked, sliced); 1 cup Onion (chopped); 1/2 cup Sweet red pepper (chopped); 1/2 cup Green pepper (chopped); 1/4 cup Celery (chopped); 1 tablespoon Garlic (minced); 1 medium Cabbage (shredded); 1 tablespoon Cajun seasoning; 1 teaspoon Salt; 1 teaspoon Smoked paprika; 1/2 teaspoon Black pepper; 1/2 teaspoon Cayenne pepper; 1/4 teaspoon Crushed red pepper flakes

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Dirty cabbage is a bold, smoky one-pot Cajun dish combining ground beef, sliced andouille sausage, and braised cabbage with warm spices. It's a hearty, hands-off comfort meal that builds deep flavor in a single Dutch oven.

🌍Cajun 🌍Southern 🏷️Comfort food 🏷️Dirty cabbage 🏷️High protein One-pot meal

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Dirty Cabbage With Ground Beef and Sausage | CookOS

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From Tastyathome · by Sofia Martinez

Ingredients

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1 tablespoon Olive oil
1 pound Ground beef
12 ounces Andouille sausage links (fully cooked, sliced)
1 cup Onion (chopped)
1/2 cup Sweet red pepper (chopped)
1/2 cup Green pepper (chopped)
1/4 cup Celery (chopped)
1 tablespoon Garlic (minced)
1 medium Cabbage (shredded)
1 tablespoon Cajun seasoning
1 teaspoon Salt
1 teaspoon Smoked paprika
1/2 teaspoon Black pepper
1/2 teaspoon Cayenne pepper
1/4 teaspoon Crushed red pepper flakes

15 Ingredients

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Instructions

1
Heat olive oil in a large Dutch oven over medium-high heat and brown the ground beef until fully cooked, breaking it into crumbles. Drain excess fat and set aside.
2
In the same pot, add sliced andouille sausage and cook until browned and slightly crispy. Remove and set aside with the beef.
3
Add onion, red pepper, green pepper, and celery to the pot. Cook until softened, then stir in minced garlic and cook briefly until fragrant.
4
Add shredded cabbage and all seasonings. Stir well to coat the cabbage evenly in spices.
5
Return beef and sausage to the pot, cover, and simmer on low until cabbage is tender and flavors are well combined. Stir occasionally and serve hot.

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Tips & Notes

Pro tips

Brown the ground beef first and render its fat before adding sausage; this builds a flavorful fond for the aromatics.
Don't skip the low simmer in step 5—this melds the Cajun spices into the cabbage and tenderizes it without overcooking the meat.
Stir occasionally during simmering to ensure even spice distribution and prevent sticking on the bottom.
Drain excess fat after browning the beef to avoid a greasy finished dish; a spoon or paper towels work well.

Substitutions

Andouille sausage → smoked kielbasa or chorizo (adjust salt and heat to taste)
Cajun seasoning blend → 1 tsp paprika + ½ tsp garlic powder + ½ tsp onion powder + ¼ tsp thyme (approximation)
Olive oil → butter or bacon grease (adds richness)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.