Dirty Cabbage is a griddle-cooked mixture of ground beef, smoked sausage, and Cajun-seasoned cabbage that comes together in about 20 minutes. It delivers the savory, spiced flavors of dirty rice in a low-carb, one-pan format ideal for busy weeknights.
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Preheat your griddle or flat top over medium-high heat.
Add butter or oil to the griddle and cook the sliced smoked sausage until browned. Push to the side.
Add the ground beef to the griddle and cook, breaking it apart, until browned and cooked through.
Add the chopped cabbage to the griddle and mix with the meat.
Season everything with Cajun seasoning, salt, and pepper.
Pour in the stock and toss everything together, letting the cabbage steam and absorb the flavors.
Cook, stirring occasionally, until the cabbage is tender and most of the liquid has reduced, about 8–10 minutes.
Taste and adjust seasoning as needed. Serve hot directly from the griddle.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or griddle over medium heat, adding a splash of broth if needed to restore moisture.
griddle or flat-top · large skillet (alternative)
Yes. Use a large skillet or Dutch oven over medium-high heat, cooking in batches if needed to avoid overcrowding.
Yes. Cabbage replaces the rice in traditional dirty rice, making this a low-carb alternative with minimal carbohydrates.
Cook until the cabbage is tender and most of the stock has reduced, about 8–10 minutes. The cabbage should be soft but not mushy.
Chop the cabbage, slice the sausage, and measure seasonings up to 1 day ahead. Store in separate containers in the refrigerator, then cook fresh on the griddle.
Use andouille sausage for more heat, or replace with diced ham or bacon for a different meat flavor.
