Filthy Cabbage is a one-pot ground beef and cabbage dish where meat is browned with onions and peppers, then simmered together under a savory beef-gravy sauce for 10–15 minutes until tender. The standout is the rich pan-dripping gravy thickened with flour and tomato paste, which coats every vegetable.
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Brown the ground beef in a large pot or Dutch oven over medium-high heat. Do not drain the fat.
Push the beef to the sides of the pot. Add the tomato paste and cook for 2 minutes. Add the onions and peppers and cook for another 2 minutes.
Add the flour and mix thoroughly. Add the sugar/honey, paprika, salt, beef broth, and Worcestershire sauce. Add the garlic and simmer for 5 minutes.
Add the chopped cabbage in batches if needed. Stir until fully coated in the gravy. Cover and reduce heat to medium-low.
Simmer covered for 10 to 15 minutes, or until the cabbage reaches your preferred texture.
If the sauce is too loose, cook uncovered for a few minutes. Serve hot with rice, or on its own.
Refrigerate in an airtight container up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth if needed to loosen the sauce.
Large pot or Dutch oven (5-quart minimum recommended)
Yes. Cool completely, refrigerate in an airtight container up to 4 days, and reheat gently on the stovetop over medium heat, adding a splash of broth if the sauce has thickened.
Chicken broth works, though the flavor will be lighter. Vegetable broth is also acceptable but will mute the savory depth.
Simmer for 10–15 minutes covered. The cabbage is done when it reaches your preferred tenderness—softer edges but still holding shape is typical.
Correct. The fat is essential for building the gravy and delivering flavor. Do not drain it.
Yes. Ground turkey will be leaner (use 85/15 or higher fat content for flavor), and ground pork works identically to beef; cooking time remains the same.
