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A person wearing black gloves and a blue apron stirs a hearty stew inspired by a dirty cabbage recipe, with vegetables and meat in a black pot on the stovetop, plus a bowl of rice and seasonings nearby on a wooden board.
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Dirty Cabbage Recipe

A hearty one-pot cabbage dinner with ground beef, turkey sausage, peppers, tomato paste, broth, and bold seasonings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

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

Calories: 301kcal | Carbohydrates: 15.3g | Protein: 21.7g | Fat: 17.5g | Saturated Fat: 5.8g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 8g | Trans Fat: 0.8g | Cholesterol: 77mg | Sodium: 372mg | Potassium: 715mg | Fiber: 5.1g | Sugar: 7.7g | Vitamin A: 1056IU | Vitamin C: 84mg | Calcium: 98mg | Iron: 3.3mg