Dirty Cabbage with Ground Beef and Sausage
This easy Dirty Cabbage recipe is made with ground beef, Cajun sausage, tender cabbage, Rotel, and bold seasoning. Everything cooks in one skillet for a hearty, slightly spicy dinner that's packed with flavor.
Ingredients
- 1 tablespoon butter
- 1 lb andouille or Cajun sausage (chopped)
- 1 lb ground beef
- 1 medium onion (finely diced)
- 1 red bell pepper (finely diced)
- 1 cup chopped celery
- 2 cloves garlic (minced)
- 1 small green cabbage (chopped)
- 10.5 oz rotel tomatoes & green chilies (undrained)
- 2 tablespoon tomato paste
- 2 tablespoon brown sugar
- 2 tablespoon cajun seasoning
Instructions
- Brown the sausage. Melt butter in a large skillet or Dutch oven over medium heat. Add chopped andouille or Cajun sausage and brown for 3-4 minutes per side. Remove the sausage from the pan and set aside, leaving the grease in the skillet.
- Cook the beef and vegetables. Add ground beef to the reserved sausage grease and cook until browned. If there is a large amount of excess grease, drain some of it, leaving a little in the pan for flavor. Add onion, bell pepper, and celery and cook for 5-6 minutes, until they start to soften. Add garlic and cook for 1 minute.
- Add tomatoes and seasonings. Stir in the undrained Rotel, tomato paste, brown sugar, and Cajun seasoning. Mix well so everything is evenly coated.
- Add the cabbage & sausage. Return the sausage to the skillet and add the chopped cabbage. Cook uncovered for 3-4 minutes, stirring occasionally. If all of the cabbage won't fit at once, let the first batch wilt a little bit before adding the rest.
- Cover and simmer. Reduce heat to low and cover the skillet. Simmer for 25-30 minutes, stirring occasionally, until the cabbage is tender but still holds its shape.
- Finish and serve. If there is more liquid in the pan than you'd like, remove the lid and simmer for a few additional minutes. Taste before adding any extra salt, then serve as-is or over rice.
Notes
- Don't drain the Rotel. The liquid helps the cabbage cook without needing added broth.
- Cajun sausage and Cajun seasoning can both be salty, so wait until the end before adding any extra salt.
- Cajun seasoning brands can vary a lot in heat and saltiness. I use Tony Chachere's.
- For a milder version, use regular Rotel and mild smoked sausage. For more heat, use Hot Rotel or spicy andouille.
- Cut the cabbage into roughly even 1-inch pieces so it cooks at the same rate.
- Start checking the cabbage toward the end of the cooking time. You want it tender, not falling apart.
- Leftovers can be refrigerated in an airtight container for 3-4 days.
- The finished dish can be frozen, but the cabbage will be softer after thawing and reheating.
Nutrition Facts
Calories: 395kcalCarbohydrates: 16gProtein: 21gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 85mgSodium: 479mgPotassium: 729mgFiber: 5gSugar: 9gVitamin A: 1687IUVitamin C: 67mgCalcium: 91mgIron: 3mg
