Filthy Cabbage is a hearty Southern one-pan skillet combining ground beef, chicken andouille sausage, beef bacon, and tender cabbage simmered in a savory Creole-seasoned broth. This meat-and-vegetable comfort dish is loaded with flavor and requires minimal cleanup.
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In a large skillet or braiser over medium-high heat, cook the chopped beef bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the sliced chicken andouille sausage to the same pan and brown on all sides. Remove and set aside with the bacon.
Add the diced onion and bell peppers to the pan and sauté until softened, about 3-5 minutes.
Add the ground beef to the vegetables, breaking it up with a spoon. Season with no-salt Creole seasoning and the garlic & onion powder blend.
Cook until the beef is fully browned, then stir in the garlic paste and Worcestershire sauce.
Create a well in the center of the meat mixture, add the tomato paste, and cook for about a minute to deepen the flavor.
Sprinkle the beefy onion soup mix over the meat and stir everything to combine.
Return the cooked bacon and sausage to the pan and mix well.
Layer the chopped cabbage on top of the meat mixture.
Crumble the chicken bouillon cube over the cabbage and season with salt, black pepper, and garlic powder to your taste.
Cover the pan, reduce the heat to medium-low, and simmer for 15-20 minutes, or until the cabbage is tender and has released its natural juices.
Stir everything together to fully combine the cabbage with the meat and sauce. Serve hot.
Store cooled Filthy Cabbage in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat with a splash of water to restore sauce consistency. Freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Yes. Cook completely, cool, and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of water if needed to loosen the sauce.
Use smoked beef sausage, kielbasa, or regular pork sausage. Adjust seasonings as needed since different sausages vary in spice level.
Yes, red cabbage works well and adds visual interest. It may take slightly longer to tenderize (20–25 minutes), and it will tint the broth slightly purple.
The cabbage should be fork-tender and have released its natural juices into the meat mixture, typically after 15–20 minutes of simmering covered on medium-low heat.
Yes. Double or triple all ingredients proportionally. Use a larger skillet or braiser and increase simmering time by 5–10 minutes if needed for the added cabbage to become tender.
