Dirty cabbage is a one-pot, Cajun-spiced skillet combining Italian sausage, ground beef, and chopped cabbage that wilts into a tender, flavorful broth. It's a quick, filling weeknight meal that serves as-is or over rice.
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Heat a large Dutch oven or deep skillet over medium-high heat.
Add the Italian sausage and ground beef.
Cook, breaking the meat apart as it browns.
Add the diced onion, red bell pepper, and green bell pepper.
Cook for 4–5 minutes, until the vegetables begin to soften.
Stir in the chopped garlic, diced jalapeño, tomato paste, and Cajun seasoning.
Cook for 1 minute, stirring so the tomato paste and spices coat the meat and vegetables.
Add the fire-roasted tomatoes and beef broth. Scrape the bottom of the pan to release all of the browned bits.
Add the roughly chopped cabbage in batches, tossing each addition through the meat mixture as it begins to wilt.
Cover the pot and cook for 10 minutes.
Remove the lid and continue cooking uncovered for another 10–15 minutes, until the cabbage is tender and the broth has reduced.
Stir in the apple cider vinegar and chopped fresh parsley.
Taste before adding additional salt and adjust the seasoning as needed.
Finish with sliced green onions, if using, and serve as-is or spooned over rice.
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Cool completely and refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth if needed.
large Dutch oven or deep skillet (at least 5-quart capacity)
Yes. Use 1.5 lbs ground beef total and increase the Cajun seasoning slightly to compensate for the sausage's spice.
About 30 minutes total: browning meat and vegetables takes 5–6 minutes, then 10 minutes covered and 10–15 minutes uncovered until the cabbage is tender.
Yes. Cool completely, refrigerate in an airtight container for up to 4 days, and reheat gently on the stovetop or microwave, adding a splash of broth if it's dry.
Moderately so, due to the jalapeño, Cajun seasoning, and hot sausage option. Use mild sausage and remove jalapeño seeds for a milder version, or omit the jalapeño entirely.
Serve as-is in a bowl or spooned over rice, couscous, or crusty bread to soak up the broth.
