Dirty Cabbage

Name: Dirty Cabbage With Ground Beef and Andouille
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: North America, Cajun
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 12 ounces fully cooked andouille sausage links, sliced; 1 cup chopped onion; 1/2 cup chopped sweet red pepper; 1/2 cup chopped green pepper; 1/4 cup chopped celery; 1 tablespoon minced garlic; 1 medium head cabbage, shredded; 1 tablespoon Cajun seasoning; 1 teaspoon salt; 1 teaspoon smoked paprika; 1/2 teaspoon pepper; 1/2 teaspoon cayenne pepper; 1/4 teaspoon crushed red pepper flakes

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Dirty cabbage is a Cajun-inspired skillet dish layering seasoned ground beef, andouille sausage, and tender shredded cabbage with peppers and celery. It delivers the bold, spiced flavor of dirty rice in a lighter, vegetable-forward format.

🌍North America, Cajun

Total

55 min

Servings

6

Recipe Source

View original recipe

From Tasteofhome

15 Ingredients

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Instructions

1
Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef and cook it until it's browned and no longer pink, about four to six minutes. Use a slotted spoon to transfer the beef to a paper towel-lined plate. Add the sliced andouille sausage to the Dutch oven and cook it until it's browned, about six to eight minutes, stirring often. Transfer it to the plate with the browned beef.
2
Reduce the heat to medium and add the chopped onion, red and green peppers and celery to the Dutch oven. Cook them until they're softened, about four to five minutes. Add the minced garlic and saute it until it's fragrant, about 30 to 60 seconds.
3
Add the shredded cabbage to the Dutch oven. Season it with Cajun seasoning, smoked paprika, cayenne pepper, salt, pepper and crushed red pepper flakes. Add the ground beef and sausage, and stir to combine everything. Reduce the heat to medium-low. Cover the pot and cook the mixture, stirring occasionally, until the cabbage is softened and tender, 25 to 30 minutes. Serve it immediately.

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Tips & Notes

Pro tips

Brown the beef first, then the sausage separately before adding vegetables; this builds layered flavor and prevents the meat from steaming.
Soften the aromatic vegetables (onion, peppers, celery) before adding cabbage so they blend seamlessly into the final dish.
Stir occasionally during the 25–30 minute simmer to ensure even cooking and prevent the cabbage from sticking to the bottom of the pot.
Use a 6-quart Dutch oven; it provides enough space for the shredded cabbage to wilt without overflow or uneven heat distribution.

Substitutions

Ground beef → ground pork or ground turkey (adjust browning time slightly; poultry may cook faster)
Andouille sausage → smoked kielbasa or chorizo (maintains smokiness and spice profile)
Cajun seasoning → homemade mix of paprika, garlic powder, onion powder, cayenne, and thyme (if you don't have a blend)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently over medium heat on the stovetop, stirring occasionally.

Equipment

6-quart Dutch oven

Common Questions

Can I make dirty cabbage ahead of time?

Yes. Cook the full recipe, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally.