Description
This Southern Dirty Cabbage with Beef & Smoked Sausage is a flavorful one-pot skillet meal perfect for lunch or dinner. Featuring caramelized green cabbage, savory ground beef, and smoky andouille sausage, all cooked together with fragrant Cajun seasoning and aromatic vegetables, this low-carb dish offers hearty, comforting flavors with a delicious Southern twist. It’s easy to make and serves a crowd, with leftovers that taste even better the next day.
Ingredients
Meat & Protein
- 12 ounces andouille sausage, sliced
- 1 lb ground beef (93% lean)
Vegetables
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 4 stalks celery, diced
- 1 whole green cabbage, chopped
- ⅓ cup chopped scallions, plus more for garnish
- 2 tablespoons chopped garlic
Liquids & Oils
- 4 tablespoons neutral oil (or butter), divided
- ½ cup chicken stock or broth
Seasonings & Condiments
- Kosher salt & fresh ground black pepper, to taste
- 1 tablespoon packed brown sugar
- 1 tablespoon tomato paste
- 1 tablespoon smooth Dijon mustard
- 2 tablespoons Creole Cajun seasoning, divided (homemade or store-bought)
Instructions
- Cook the Andouille Sausage: Heat 1 tablespoon of oil or butter in a large, deep skillet or braiser over medium heat. When hot, add the sliced andouille sausage and cook until golden and slightly crisp on both sides, about 4-5 minutes. Remove with a slotted utensil and set aside on a plate.
- Brown the Ground Beef: In the same skillet, add another tablespoon of oil or butter. Add the ground beef and break it apart with a wooden utensil. Cook until fully browned, about 5-6 minutes. Season with salt and pepper to taste. Remove and place it on the same plate with the sausage.
- Sauté the Aromatics: Add the remaining 2 tablespoons of oil or butter to the skillet. When hot, add diced onion, bell pepper, and celery. Sauté until golden and tender, about 6-7 minutes. Season with salt and pepper to taste. Add chopped garlic and cook for another 1-2 minutes until fragrant. Stir in the brown sugar until well incorporated.
- Add Flavorings: Stir in tomato paste and Dijon mustard with the sautéed vegetables until mostly dissolved. Sprinkle 1 tablespoon of Cajun seasoning over the mixture and combine thoroughly.
- Cook the Cabbage: Add chopped green cabbage to the skillet. Toss to combine with the aromatics—the cabbage will seem bulky but will wilt down. Pour in the chicken stock or broth and toss again. Cook, stirring occasionally, for 7-8 minutes until cabbage wilts and caramelizes to a deep brown color. Season with salt and pepper to taste.
- Combine Meat and Seasonings: Return the browned sausage and beef to the skillet with the cabbage. Toss to combine well. Sprinkle the remaining 1 tablespoon of Cajun seasoning on top and stir thoroughly. Add the chopped scallions and stir once more to blend all ingredients.
- Finish Cooking and Serve: Continue cooking for 4-5 minutes, gently tossing occasionally to meld the flavors. Remove from heat and serve immediately. Garnish with extra chopped scallions, if desired. Enjoy this hearty Southern dish!
Notes
- You can adjust the heat level by choosing a milder or spicier Cajun seasoning blend.
- If you want a lower-fat version, use lean ground turkey instead of beef and a smoked turkey sausage in place of andouille.
- Leftovers keep well in the fridge for up to 3 days and taste great reheated.
- If chicken stock is unavailable, use vegetable broth or water with a pinch of seasoning.
- For more depth, try adding a splash of apple cider vinegar or hot sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Sautéing
- Cuisine: Southern
