Southern Dirty Cabbage is a one-pot Cajun-seasoned skillet combining ground beef, andouille sausage, and caramelized green cabbage with a holy trinity of aromatics. It's a low-carb, crowd-feeding dish built for leftovers.
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In a large, deep skillet or braiser (about 11-12 inches or so) over medium heat, add 1 tablespoon of oil (or butter). When hot, gently swirl the skillet to evenly coat the bottom. Then add the andouille sausage and let it cook until the sausage is golden and slightly crisp on both sides, about 4-5 minutes. Then use a slotted utensil to remove the browned sausage and set it aside on a clean plate.
In the same skillet, add another 1 tablespoon of oil (or butter). When hot, add the ground beef and use a wooden utensil to break apart the beef and let it cook until completely browned, about 5-6 minutes. Season the ground beef with salt/pepper to taste. Then remove and place the ground beef onto the same plate with the smoked sausage and set aside.
Add the remaining 2 tablespoons of oil (or butter) to the skillet. When hot, add the diced onion, bell pepper, and celery. Sauté the trinity until golden and tender, about 6-7 minutes. Then season the mixture with salt/pepper to taste. Add the chopped garlic and continue cooking until the garlic is fragrant, about 1-2 minutes. Then add the brown sugar and stir well until nicely incorporated.
Add the tomato paste and dijon mustard, and stir the mixture in with the sautéed aromatics until mostly dissolved. Sprinkle 1 tablespoon of Cajun seasoning over the aromatics and stir well until fully combined.
Then add the chopped green cabbage to the skillet; it will look like a lot at first, but the cabbage will wilt down as it cooks. Carefully toss the cabbage with the aromatics to fully combine. Then add the chicken stock/broth and toss everything together again until well incorporated.
Let the cabbage cook, stirring every so often, for about 7-8 minutes. The cabbage should wilt down significantly and take on a deep brown, caramelized texture. Then season the cabbage with salt/pepper to taste. Add the reserved browned sausage and beef back to the skillet and toss well to combine.
Sprinkle the remaining 1 tablespoon of Cajun seasoning over the cabbage and stir well to combine. Then add the chopped scallions and stir well to fully combine all of the ingredients. Continue cooking the cabbage for another 4-5 minutes for everything to meld beautifully, gently tossing every so often.
Then remove the dish from the heat and serve immediately. Garnish servings with an extra bit of chopped scallions, if desired. Enjoy!
Store in an airtight container in the refrigerator up to 4 days. Reheat on the stovetop over medium heat with a splash of broth, stirring occasionally, until warmed through.
Large deep skillet or braiser (11–12 inches) · Wooden spoon or utensil for breaking up ground beef
Yes. Smoked kielbasa or spicy Italian sausage work well. Andouille gives authentic Cajun flavor, but any smoked sausage will deliver similar results.
Cook for 7–8 minutes, stirring occasionally, until the cabbage wilts significantly and turns deep brown. It should be tender with caramelized edges.
Yes. Green cabbage is low in carbs (about 5g per cup), and the dish contains no grains or sugar aside from 1 tablespoon brown sugar for depth.
Refrigerate in an airtight container up to 4 days. Reheat on the stovetop over medium heat with a splash of broth, or microwave covered until warm.
Yes. Double or triple all ingredients and use a larger skillet (14+ inches) or work in batches. Caramelizing the cabbage may take slightly longer with larger quantities.
