Dirty Cabbage

Name: Dirty Cabbage Skillet (Cajun Ground Beef & Sausage)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 medium head green cabbage (chopped (about 2 lbs)); 1 lb ground beef; 12-14 oz andouille sausage (diced); 1 onion (diced); 1 red bell pepper (diced); 1 green bell pepper (diced); 2 celery stalks (diced); 3-4 garlic cloves (minced); 1-2 tbsp Cajun Seasoning; 1 tsp ground cumin; 1 tsp smoked paprika; Salt and black pepper (to taste); Oil (for cooking); Optional: green onions (hot sauce, splash of stock)

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Dirty cabbage is a one-skillet Cajun dish combining ground beef, andouille sausage, and fried cabbage with aromatic vegetables and warm spices. It's a high-protein, low-carb comfort meal that delivers bold flavor in under 30 minutes.

🌍Cajun 🌍Southern 🏷️Cajun cabbage 🏷️Dirty cabbage 🏷️Ground beef and cabbage One-pot dinner

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🏷️Sausage and cabbage

Total

45 min

Servings

Recipe Source

View original recipe

From Mrmakeithappen · by Matt Price

Ingredients

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1 medium head green cabbage (chopped (about 2 lbs))
1 lb ground beef
12-14 oz andouille sausage (diced)
1 onion (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
2 celery stalks (diced)
3-4 garlic cloves (minced)
1-2 tbsp Cajun Seasoning
1 tsp ground cumin
1 tsp smoked paprika
Salt and black pepper (to taste)
Oil (for cooking)
Optional: green onions (hot sauce, splash of stock)optional

14 Ingredients

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Instructions

1
Crisp the diced andouille in a large skillet; remove and set aside.
2
Brown the ground beef in the same pan, season, and set aside. Leave a little fat.
3
Cook the onion, bell peppers, and celery until softened; add garlic and cook 1 minute.
4
Add cabbage, cumin, smoked paprika, and remaining Cajun seasoning. Cook down until wilted with some color, adding a splash of stock if needed.
5
Return beef and andouille; stir and cook a few minutes to marry the flavors.
6
Adjust seasoning, finish with green onions and hot sauce, and serve hot.

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Tips & Notes

Pro tips

Brown the andouille first to render its fat and flavor into the pan; this oil becomes the cooking base and enriches the entire dish.
Don't overcrowd the skillet when cooking cabbage. Work in batches or use a large (12-inch+) pan so cabbage caramelizes rather than steams.
Leave a little fat in the pan between each protein and the vegetables—this is where the flavor lives. Skim only if the pan is visibly greasy.
Taste and adjust seasoning at the end; salt and spice levels vary by brand, and the cabbage absorbs them unevenly during cooking.

Substitutions

Andouille sausage → smoked sausage or kielbasa (same quantity; flavor will be less smoky but still rich)
Cajun seasoning → 1 tsp paprika + 1/2 tsp garlic powder + 1/4 tsp cayenne + 1/4 tsp thyme (if premix is unavailable)
Ground beef → ground pork or ground turkey (use same weight; pork is traditional in some Cajun kitchens; turkey will be leaner)
Red and green bell peppers → one large pepper of any color or substitute with diced zucchini (less traditional but works)

Storage & make-ahead

Store cooled dirty cabbage in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of water or stock if needed.

Common Questions

Can I make dirty cabbage ahead of time?

Yes. Store cooled dirty cabbage in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water or stock to restore moisture.

What can I substitute for andouille sausage?

Use smoked sausage, kielbasa, or spicy Italian sausage as a 1:1 swap. The flavor will shift slightly but the dish remains authentic. Skip it entirely for a leaner, beef-forward version.

Is dirty cabbage really low-carb?

Yes. Cabbage is low in carbs (about 5g net carbs per cup cooked), and the dish contains no grains or added sugars. It's a keto and paleo-friendly option.

How do I know when the cabbage is done?

Cook until the cabbage is wilted and slightly caramelized at the edges, with some color and tender bite. This takes 10–15 minutes depending on heat and cabbage size. Add a splash of stock if it sticks.