Dirty Cabbage with Sausage
394kcal
Ingredients
- 1 tablespoon vegetable oil
- 12 oz andouille sausage sliced into half-moons (or any smoked sausage)
- 1 lb ground beef 85/15
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Cajun or Creole seasoning use salt-free if you can, see notes
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 medium head green cabbage about 2 1/2 lb, cored and cut into 1-inch pieces
- 1/2 cup chicken stock
- 1 teaspoon apple cider vinegar
- 3 green onions sliced
- salt and hot sauce to taste
Method
- Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sausage and brown for 4 to 5 minutes, until the edges are dark. Move it to a plate, leaving the fat in the pan.
- Add the ground beef to the same pan. Break it up and cook until browned and a little crispy in spots, about 6 minutes. Spoon off all but about 2 tablespoons of fat.
- Add the onion, bell pepper and celery. Cook for 4 minutes, until softened. Stir in the garlic, tomato paste, Cajun seasoning, smoked paprika and thyme and cook for 1 minute, until the tomato paste darkens.
- Add about two thirds of the cabbage and the stock. Stir, scraping up the browned bits, then cover and cook for 6 minutes.
- Add the rest of the cabbage and the sausage. Cook uncovered for another 5 to 7 minutes, stirring now and then, until the first batch is soft and the second batch is tender but still has some bite.
- Stir in the vinegar, taste, and add salt only if needed. Top with green onions and serve with hot sauce.
Nutrition
Serving1.5cupsCalories394kcalCarbohydrates19gProtein27gFat24gSaturated Fat9gSodium943mgFiber7gSugar9g
Notes
Cajun seasoning blends vary a lot in salt. If yours lists salt as the first ingredient, start with 2 teaspoons and add more at the end.
Keeps 4 days in the fridge and freezes for up to 2 months. The cabbage softens after freezing, so it's best spooned over rice once thawed.