Southern Dirty Cabbage with Sausage and Ground Beef
Southern Dirty Cabbage with Sausage and Ground Beef is a hearty one-pan meal filled with tender cabbage, smoky sausage, seasoned ground beef, bell peppers, and onion. It is comforting, flavorful, and easy enough for a weeknight dinner.
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Ingredients
2 heads green cabbage, cored and chopped into bite-size pieces
1 package (12–14 ounces) andouille, smoked, or kielbasa sausage, sliced into medallions
1 pound ground beef
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 medium yellow onion, diced
1 teaspoon smoked paprika, or to taste
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste
Salt and black pepper, to taste
1 teaspoon chicken or beef bouillon, optional
Directions
Prepare the vegetables. Remove the tough outer cabbage leaves. Cut out the cores, chop the cabbage into bite-size pieces, rinse well, and drain. Dice the bell peppers and onion.
Brown the sausage. Heat a large, deep skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5–7 minutes. Transfer it to a plate and set aside.
Cook the ground beef. Add the ground beef to the same pan. Break it apart with a spoon and cook until no pink remains, about 6–8 minutes. Drain excess grease if needed.
Sauté the peppers and onion. Add the green bell pepper, red bell pepper, and onion to the ground beef. Cook for 2–3 minutes, stirring frequently, until they begin to soften.
Season the mixture. Add the smoked paprika, garlic powder, onion powder, salt, black pepper, and optional bouillon. Stir until the meat and vegetables are evenly seasoned.
Return the sausage. Add the browned sausage back to the skillet and stir to combine.
Add the cabbage. Add the cabbage in batches, tossing after each addition. Allow each batch to wilt slightly before adding more if the pan is too full.
Cook until tender. Continue cooking over medium heat, stirring occasionally, until the cabbage reaches your preferred tenderness, about 12–18 minutes. For softer cabbage, cook a little longer.
Taste and serve. Taste and adjust the seasonings as needed. Serve hot and enjoy.
Recipe Notes
Andouille sausage adds the most spice; smoked sausage or kielbasa gives the dish a milder flavor.
The cabbage releases liquid as it cooks, so extra broth usually is not necessary.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet or microwave until hot.
