Dirty Cajun Cabbage with Andouille Sausage and Ground Beef Recipe
This dirty cabbage recipe is a savory and zesty dish featuring lean ground sirloin, spicy andouille sausage, and a medley of fresh vegetables. Enhanced with Cajun seasoning and simmered to tender perfection, it’s a flavorful meal perfect for those who love a bit of spice and hearty comfort food.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Meat and Protein
- 1 pound lean ground sirloin beef
- 1 (12 ounce) package andouille sausage
Vegetables and Aromatics
- 3 scallions, thinly sliced, plus more for garnish
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 celery rib, chopped
- 3 cloves garlic, finely chopped
- 1 small green cabbage, sliced 1/4-inch-thick
Liquids and Seasonings
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 2 tablespoons Cajun seasoning
- 1 cup chicken broth
- 3 tablespoons cider vinegar
- 3/4 teaspoon kosher salt
Instructions
- Brown the ground beef: Heat olive oil in a large Dutch oven over medium-high heat. Add lean ground sirloin beef and cook while stirring to crumble, until the beef is browned, approximately 7 minutes. Use a slotted spoon to transfer the cooked beef to a paper towel-lined plate to drain excess fat.
- Cook the andouille sausage: In the same Dutch oven, add the andouille sausage. Cook while stirring often until browned, about 5 minutes. Transfer the sausage to the plate with the beef.
- Sauté vegetables and aromatics: Reduce heat to medium and add sliced scallions, chopped red bell pepper, green bell pepper, and celery to the pot. Cook, stirring often, until the vegetables have softened, around 5 minutes. Add the finely chopped garlic, tomato paste, and Cajun seasoning. Stir constantly and cook until fragrant, about 1 minute.
- Add cabbage and meats: Stir in the sliced cabbage, browned ground beef, and cooked sausage until all ingredients are fully incorporated.
- Add broth and simmer: Pour in the chicken broth and bring the mixture to a simmer over medium-high heat. Then reduce the heat to medium-low, cover the pot, and cook, stirring occasionally, until the cabbage is tender, approximately 25 to 30 minutes.
- Finish and garnish: Stir in the cider vinegar and kosher salt. Adjust seasoning to taste if needed. Garnish with additional sliced scallions and serve hot.
Notes
- Use lean ground sirloin to reduce excess fat and keep the dish hearty but balanced.
- Adjust the amount of Cajun seasoning to control the spice level to your preference.
- For a deeper flavor, allow the dish to rest for 10 minutes after cooking before serving.
- This dish pairs well with crusty bread or steamed rice to soak up the flavorful juices.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well on the stovetop.
