Dirty Cabbage

Name: Dirty Cabbage with Ground Beef and Sausage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp cooking oil; 6 oz smoked sausage, sliced; 1/2 lb ground beef; 1/2 green bell pepper, sliced; 1/2 yellow onion, sliced; 1/2 head green cabbage, chopped; 1 tbsp onion powder; 1 tbsp garlic powder; 1 tsp paprika; 1 tsp dried thyme; 1/2 tsp black pepper; Salt, to taste

Dirty Cabbage is a savory, low-carb skillet meal combining ground beef, smoked sausage, and sautéed cabbage with bell peppers and onions. It's a keto-friendly alternative to pasta dishes that delivers comfort-food flavor in under 20 minutes.

🌍American 🏷️Dirty cabbage 🏷️Cabbage 🏷️Sausage 🏷️Ground beef Keto

🏷️

🏷️Low-carb

-0:00

bleukitchenonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by bleukitchen

-0:00

bleukitchenonTikTok

Ingredients

1 tbsp cooking oil
6 oz smoked sausage, sliced
1/2 lb ground beef
1/2 green bell pepper, sliced
1/2 yellow onion, sliced
1/2 head green cabbage, chopped
1 tbsp onion powder
1 tbsp garlic powder
1 tsp paprika
1 tsp dried thyme
1/2 tsp black pepper
Salt, to taste

12 Ingredients

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Instructions

1
In a large wok or skillet over medium-high heat, add cooking oil. Add the sliced sausage and cook until browned on both sides. Remove the sausage from the pan and set aside.
2
In the same pan, add the ground beef. Cook, breaking it apart with a spatula, until it's fully browned.
3
Add the sliced green bell pepper and onion to the pan with the ground beef. Sauté for a few minutes until they begin to soften.
4
Add the chopped cabbage to the pan and stir to combine with the meat and vegetables.
5
Sprinkle the onion powder, garlic powder, paprika, dried thyme, and black pepper over the mixture. Season with salt to taste.
6
Return the cooked sausage to the pan. Stir everything together until well combined and the cabbage is cooked to your desired tenderness.
7
Serve hot and enjoy.

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Tips & Notes

Pro tips

Slice sausage at an angle to increase surface area and browning; cook it first to render fat for cooking the remaining ingredients.
Chop cabbage into bite-sized pieces (not too fine) so it holds texture during cooking rather than turning mushy.
Don't skip the paprika and dried thyme—they build depth; taste and adjust seasoning before serving.
Keep heat at medium to medium-high to avoid overcooking vegetables and maintain texture contrast.

Substitutions

Smoked sausage → Italian sausage or andouille (use the same weight; adjust spice to taste)
Green cabbage → Red cabbage or napa cabbage (texture and cook time may vary slightly)
Cooking oil → Butter or ghee (adds richness; use same amount)
Paprika → Smoked paprika (intensifies smokiness) or cayenne (adds heat instead of depth)