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This Dirty Cabbage recipe brings together tender cabbage, ground beef, sausage, peppers, tomato paste, broth, and bold seasoning in one pan. It eats like comfort food, but it still keeps things lighter than a big plate of rice or pasta.
The move here is building the meat mixture first, then letting the cabbage cook down into all that flavor. That keeps the cabbage from tasting flat and gives you a skillet full of savory, seasoned bites from top to bottom. It also pairs well with Fried Cabbage with Smoked Sausage and Shrimp, One Pan Smothered Chicken and Rice, and Southern Style Smothered Chicken when you want more Southern dinner ideas.
🍽️ A Quick Look at the Recipe
Recipe Name: Dirty Cabbage Recipe
⏱️ Ready In: 45 minutes
👨👩👧👦 Serves: 6
🥣 Key Ingredients: Cabbage, ground beef, ground turkey sausage, onion, bell pepper, tomato paste
📖 Dietary Info: Low-carb; dairy-free; gluten-free if your Worcestershire sauce and seasonings are gluten-free
🔥 Why You’ll Love It: You get a full one-pot dinner with big flavor, plenty of protein, and cabbage that actually tastes seasoned.
Key Ingredients
Cabbage
Cabbage is the base of the whole recipe. Remove the tough core, chop it into bite-size pieces, and give it time to wilt into the meat and broth so it picks up flavor instead of just steaming on top.
Ground Beef
Ground beef gives this dish richness and that dirty-rice style backbone. Let it brown well and keep some of those pan drippings because they help season the cabbage.
Sausage
Sausage adds extra protein and a different texture. Searing it first gives you bigger bites in the finished skillet instead of everything tasting the same.
Onion, Bell Pepper, and Garlic
These are your flavor builders. Cook them after the meat so they soften in the drippings and carry that savory base through the cabbage.
Tomato Paste, Broth, and Seasoning
Tomato paste adds depth, broth helps everything simmer, and the seasoning blend brings the heat, smoke, and balance. Taste near the end because cabbage can handle more seasoning than you think.
Instructions
Step 1: Prep the cabbage and vegetables
Cut the cabbage into wedges and remove the tough core. Chop the cabbage into bite-size pieces, then slice or chop the onion and bell pepper into even pieces so everything cooks at the same pace.
Step 2: Brown the meats
Heat a large skillet or Dutch oven over medium-high heat. Add a little oil, sear the sausage first, then push it to the side or remove it and brown the ground beef. Leave the flavorful drippings in the pan unless there is too much grease.
Step 3: Build the flavor
Stir in the tomato paste and let it cook down for a couple of minutes. Add the onion and bell pepper, cook until they soften, then add the garlic, onion powder, garlic powder, chipotle seasoning, paprika, Worcestershire sauce, broth, salt, and black pepper.
Step 4: Cook the cabbage and finish
Add the chopped cabbage, cover the pan, and let it cook down. Stir occasionally until the cabbage is tender and coated in the seasoned meat mixture. Taste, adjust the salt and pepper, and serve it hot by itself or over rice.
Tips and Tricks
- Use a large pan. Raw cabbage takes up space at first, even though it wilts down fast.
- Do not rush the tomato paste. Cooking it for a couple of minutes gives the dish a deeper flavor.
- Season in layers. The meat needs seasoning before the cabbage goes in, then the finished dish needs one final taste.
- If your cabbage releases a lot of water, cook uncovered for a few minutes near the end to tighten everything back up.
Variations
- Spicy Dirty Cabbage: Add cayenne, hot sauce, or extra chipotle seasoning.
- All-Beef Version: Skip the turkey sausage and use extra ground beef.
- Smoked Sausage Version: Swap the turkey sausage for sliced smoked sausage or andouille.
- Rice Bowl Version: Serve the finished cabbage over white rice, brown rice, or cauliflower rice.
Serving Suggestions
- Serve it as a full low-carb dinner straight out of the skillet.
- Spoon it over rice for a heartier plate.
- Add cornbread or a honey butter cornbread muffin on the side.
- Pair it with baked chicken, smothered chicken, pork chops, or catfish.
- Top with hot sauce, green onions, or a little extra black pepper before serving.
- Try it alongside Fried Cabbage with Smoked Sausage and Shrimp if you want another cabbage recipe with Southern flavor.
Notes
- The listed cook time is based on chopped cabbage cooked to tender but not mushy.
- Leftovers keep well in the refrigerator for up to 4 days.
- Reheat gently so the cabbage does not overcook and turn watery.
- Nutrition facts are estimates and will vary based on the exact sausage, beef blend, broth, and amount of salt used.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Dirty Cabbage reheats well, so you can make it a day ahead and warm it back up on the stovetop or in the microwave.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the cabbage cool before sealing the container.
Can I substitute the ground turkey sausage?
Yes. You can use smoked sausage, andouille, chicken sausage, pork sausage, or more ground beef. Use what you like and season to taste.
What’s the best way to reheat this?
Warm it in a skillet over medium-low heat until hot. If it looks dry, add a small splash of broth. The microwave works too, but stir halfway through.
Can I make this low-carb?
It already works as a low-carb dinner when served by itself. If you want a bowl-style meal without regular rice, serve it over cauliflower rice.
If you tried Dirty Cabbage Recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!
Summarize and Save
Dirty Cabbage Recipe
Ingredients
- 1 large cabbage cored and chopped
- 1 tablespoon avocado oil or enough oil for cooking
- 6 ounces sausage
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 medium onion sliced or chopped
- 1 medium bell pepper sliced or chopped
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Dash Southwest Chipotle seasoning blend or another chipotle seasoning blend
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1/4 cup chicken broth
- salt and black pepper to taste
Instructions
- Cut the cabbage into wedges, remove the tough core, then chop the cabbage into bite-size pieces. Slice or chop the onion and bell pepper into even pieces so they cook at the same pace.
- Heat a large skillet, braiser, or Dutch oven over medium-high heat. Add a little avocado oil, then add the sausage. Sear it for about 2 minutes on the first side, flip, and cook another 2 to 3 minutes.
- Push the sausage to the side of the pan or remove it and add the ground beef. Cook and crumble the beef until browned. Do not drain the fat unless there is an excessive amount, because that flavor helps season the cabbage.
- Stir in the tomato paste and let it cook with the meat for a couple of minutes. Add the onion and bell pepper, then cook until the vegetables begin to soften and turn translucent. Stir in the minced garlic and cook just until fragrant.
- Season the meat mixture with onion powder, garlic powder, chipotle seasoning, paprika, Worcestershire sauce, chicken broth, salt, and black pepper. Stir well, cover, and let the mixture simmer for a few minutes so the seasoning works into the meat and vegetables.
- Add the chopped cabbage. The pan may look overfilled at first, but cabbage cooks down quickly. Cover and cook for about 15 minutes, stirring occasionally, until the cabbage wilts and starts taking on the flavor from the meat mixture.
- Taste and adjust with more salt and black pepper if needed. Keep cooking until the cabbage is as tender as you like it, then serve hot by itself for a low-carb meal or spoon it over rice for a fuller plate.
Notes
- Use a wide pan or Dutch oven so the cabbage has room to wilt down without spilling over.
- If you want more heat, add extra chipotle seasoning, cayenne, or hot sauce near the end.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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