Dirty Cabbage with Sausage (Low-Carb One-Pan) | CookOS

Dirty Cabbage with Sausage

Name: Dirty Cabbage with Sausage (Low-Carb One-Pan)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 lbs ground beef; 14 oz andouille sausage, sliced; 1 small white onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 3 stalks celery, diced; 2 tbsp minced garlic; 1 small head of cabbage, chopped; 1/2 cup water; 2 tbsp chicken bouillon powder; 1 tbsp Creole seasoning; 1 tsp crushed red pepper flakes; 2 tbsp white vinegar; 1 tbsp smoked paprika; Cornbread, for serving

Dirty cabbage with sausage is a one-pan Cajun-inspired dish combining ground beef, andouille sausage, and chopped cabbage simmered in aromatic spices—a lower-carb twist on traditional dirty rice that delivers the same savory comfort in 30 minutes.

🌍Southern 🏷️Dirty cabbage 🏷️Cabbage skillet 🏷️Ground beef 🏷️Andouille sausage Cajun

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Total

50 min

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

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Ingredients

2 lbs ground beef
14 oz andouille sausage, sliced
1 small white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 stalks celery, diced
2 tbsp minced garlic
1 small head of cabbage, chopped
1/2 cup water
2 tbsp chicken bouillon powder
1 tbsp Creole seasoning
1 tsp crushed red pepper flakes
2 tbsp white vinegar
1 tbsp smoked paprika
Cornbread, for servingoptional

15 Ingredients

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Instructions

1
In a large skillet or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon.
2
Add the sliced andouille sausage to the skillet and cook with the beef until browned.
3
Add the diced white onion, red bell pepper, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes, until the vegetables begin to soften.
4
Stir in the minced garlic and cook for another minute until fragrant.
5
Layer the chopped cabbage on top of the meat and vegetable mixture.
6
Pour in the water to help create steam.
7
Sprinkle the chicken bouillon powder, Creole seasoning, crushed red pepper flakes, and smoked paprika over the cabbage. Pour the vinegar over everything.
8
Stir everything together until well combined.
9
Cover the skillet, reduce the heat to medium-low, and let it cook for 15-20 minutes, or until the cabbage is tender to your liking.
10
Serve hot, optionally with a side of cornbread.

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Tips & Notes

Pro tips

Brown the ground beef and sausage first without crowding the pan; this develops fond and deeper flavor before adding vegetables.
Dice vegetables uniformly so they cook evenly; the cabbage should soften but retain slight texture after simmering, about 12–15 minutes.
Use chicken bouillon powder dissolved in the water to build broth; taste and adjust salt before serving, as the sausage and bouillon are already salty.
Don't skip the minced garlic—add it after aromatics to prevent burning and ensure it perfumes the entire dish without harsh bitterness.

Substitutions

Ground beef → ground pork or ground chicken (reduces richness; increase sausage slightly for depth)
Andouille sausage → smoked kielbasa or chorizo (changes heat/spice profile; taste and adjust Cajun seasoning)
White onion → yellow onion (slightly sweeter; works fine)
Chicken bouillon powder → 1/2 cup low-sodium chicken broth (omit the 1/2 cup water; no flavor loss)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat on the stovetop over medium heat with 2–3 tablespoons water to restore moisture; the dish keeps well and flavors deepen overnight.