When you want a hearty, cozy dinner without a lot of effort, it’s time to make this Dirty Cabbage recipe. It’s a big, saucy pan of ground beef, Italian sausage, tender cabbage, sweet red pepper, and carrots, all seasoned with Old Bay and finished with lots of fresh parsley and chives. Everything happens in one pan and it’s on the table in less than 30 minutes, so it’s an easy one to pull off even on a busy night.
If you’ve had dirty rice before, you’ll recognize where the name comes from. The browned meat and spices tint everything in the pan, and here the cabbage takes the place of the rice and soaks up all that rich, tomatoey sauce. Instead of Cajun seasoning, I went with Old Bay, and its peppery warmth from the celery salt and paprika pairs so nicely with the sausage. A head of cabbage is also cheap and keeps for weeks in the fridge, so this is a great dinner to remember when the fridge is looking a little bare. Want more cabbage recipes? Try my Stuffed Cabbage Rolls and Cabbage Hamburger Helper.
😍 Why You’ll Love This Dirty Cabbage Recipe
One pan, start to finish: the meat, veggies, and sauce all cook in the same pan, so cleanup is quick and easy.
Hearty enough on its own: a full pound of meat and a whole head of cabbage make this filling without any rice or pasta, although nobody’s stopping you from adding a scoop of rice underneath.
A great way to use up cabbage: if you have a head of cabbage sitting in the fridge, this turns it into a saucy, comforting dinner that might even win over the cabbage skeptics at your table.
Big flavour from your spice drawer: Old Bay, paprika, and onion powder do almost all of the work, while tomato paste and Worcestershire give the sauce a rich, savoury depth.
🥬 Ingredients You’ll Need To Make This Dirty Cabbage Recipe
Lean ground beef: browns up nicely without leaving a pool of grease behind.
Ground Italian sausage: the sausage is already seasoned, so it adds a ton of flavour, and the fat it releases coats the veggies as they cook. Mild or hot both work, depending on how much heat you like.
Shallot: a little sweeter and milder than a regular onion.
Garlic: goes in with the shallot and give the whole dish a warm, aromatic base.
Green cabbage: can’t have dirty cabbage without it!
Red bell pepper: add a bit of sweetness and a nice pop of colour.
Carrots: add more sweetness and keep a little bit of bite.
Tomato paste: cooking the tomato paste for a minute or two deepens its colour and gives the sauce a rich, concentrated tomato flavour.
Beef broth: salted beef broth is the base.
Worcestershire sauce: adds a tangy, savoury kick that rounds out the sauce.
Cornstarch: thickens the sauce so it clings to the cabbage instead of pooling at the bottom.
Old Bay seasoning: this classic blend of celery salt, paprika, black pepper, and a handful of other spices gives the dish its warm, peppery flavour.
Onion powder: adds an extra layer of onion flavour.
Paprika: adds a mild, sweet warmth and helps give the sauce its deep colour.
Fresh parsley: finely chopped parsley brightens up all that rich flavour.
Chives: add a light, oniony freshness and a little extra green.
✔ How To Make Dirty Cabbage
Prep the shallot, garlic, cabbage, red bell pepper, carrots, parsley, and chives before you begin cooking. Set everything aside so it’s ready to add to the pan.
Heat a large, deep frying pan or Dutch oven over medium-high heat. Add the lean ground beef and ground Italian sausage. Cook, breaking the meat into small pieces, until browned and the sausage has started releasing its fat.The meat will finish cooking as the dish simmers so don’t worry about fully cooking it though at this point.
Add the shallot and garlic. Cook, stirring frequently, for 1 minute or until fragrant and the shallot begins to soften.
Add the cabbage, red bell pepper, carrots, Old Bay seasoning, onion powder, and paprika. Cook for 1–2 minutes, tossing to combine.
Stir in the tomato paste and cook for a minute or two until it deepens in color.In a separate bowl, whisk the cornstarch into the beef broth until smooth.Pour it into the pan along with the Worcestershire sauce, scraping up any browned bits from the pan. Then bring it to a gentle simmer.
Cover and reduce the heat to medium-low.Cook for 5–7 minutes, stirring occasionally. Remove the lid, and continue cooking for another 5 minutes or until the veggies are cooked to your liking and the sauce thickens and has been reduced.
Stir in the fresh parsley and chives. Taste and adjust the seasonings as needed, then serve immediately.
🗒 Variations
Cajun-style: swap the Old Bay for Cajun seasoning and add a pinch of cayenne for a version that’s a little closer to classic dirty rice. Cajun blends can be saltier, so start with a little less and add more to taste.
Half-and-half with rice: stir a couple of cups of cooked rice into the pan along with the herbs to stretch it further and make it extra filling.
🗒 Substitutions
Ground meat: all beef, all sausage, ground pork, or ground turkey will all work. If you’re using turkey, add a drizzle of oil to the pan first since it’s very lean.
Shallot: half of a small yellow onion works in place of the shallot.
Beef broth: chicken broth works too, but it has a lighter flavour. If you’re using a low-sodium broth, you’ll likely need to add some salt at the end.
Cornstarch: arrowroot powder thickens the sauce the same way and can be swapped in using the same amount.
Chives: thinly sliced green onions are an easy swap if you don’t have chives.
🍴 Leftovers? Lucky you.
Leftovers keep well in an airtight container in the fridge for 3 to 4 days. To reheat, warm it in a pan over medium heat with a splash of broth or water for 4 to 5 minutes, stirring until heated through, or microwave individual portions for 1 to 2 minutes. You can also freeze it for up to 3 months, although the cabbage will be a bit softer once it’s thawed.
🤔 FAQs
Why is it called dirty cabbage?
The name comes from dirty rice, a classic Cajun dish where browned meat and spices give the rice a darker, “dirty” look. This recipe follows the same idea, with cabbage taking the place of the rice.
What should I serve with dirty cabbage?
It’s hearty enough to eat on its own, but it’s great spooned over white rice. A piece of crusty bread or cornbread on the side is perfect for soaking up any extra sauce.
Can I make dirty cabbage ahead of time?
Yes! It reheats really well, so you can make it a day or two ahead and keep it in the fridge. The cabbage will soften a little more as it sits, so if you’re planning ahead, take the pan off the heat while the veggies still have a bit of bite.
How do I keep the cabbage from getting mushy?
Slice the cabbage into thin, even strips so it all cooks at the same rate, and start checking it as soon as you take the lid off. Cabbage goes from tender to soft pretty quickly, so pull the pan off the heat once it’s cooked to your liking.
Is this recipe gluten-free?
It can be, but you’ll want to check your labels. Some brands of Worcestershire sauce and Italian sausage contain gluten, and the same goes for some store-bought broths.
👩🍳 Hungry For More?
If you loved this Dirty Cabbage recipe, here are a few more recipes worth keeping on rotation:
- Cabbage Hamburger Helper
- Stuffed Cabbage Rolls
- Cabbage Rolls Recipe
- Red Curry Cabbage Cups
- Big Mac Cabbage and Crispy Rice Bowls
- Cabbage Fritters with Greek Yogurt Garlic Dip
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Dirty Cabbage recipe (or any recipe of mine) don’t forget to leave a review.
Dirty Cabbage
Equipment
- 1 large/deep frying pan
Ingredients
- 1/2 lb lean ground beef
- 1/2 lb ground Italian sausage
- 1 shallot
- 4 garlic cloves, minced
- 1 small head green cabbage, sliced
- 1 red bell pepper, chopped
- 1 carrot, shredded
- 2 tbsp tomato paste
- 2 cups beef broth, salted
- 1 tbsp worcestershire
- ¾ tbsp grainy dijon mustard
- 1 tbsp cornstarch
- 1 tbsp old bay seasoning
- 1 tsp onion powder
- 1 tsp paprika
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp chives, finely chopped
- small splash red wine vinegar
Instructions
- Prep the shallot, garlic, cabbage, red bell pepper, carrots, parsley, and chives before you begin cooking. Set everything aside so it’s ready to add to the pan.
- Heat a large, deep frying pan or Dutch oven over medium-high heat. Add the lean ground beef and ground Italian sausage. Cook, breaking the meat into small pieces, until browned and the sausage has started releasing its fat. The meat will finish cooking as the dish simmers so don't worry about fully cooking it though at this point.
- Add the shallot and garlic. Cook, stirring frequently, for 1 minute or until fragrant and the shallot begins to soften.
- Add the cabbage, red bell pepper, carrots, Old Bay seasoning, onion powder, and paprika. Cook for a couple minutes, just until the cabbage starts to shrink.
- Stir in the tomato paste and cook for a minute or two until it deepens in color. In a separate bowl, whisk the cornstarch into the beef broth until smooth. Pour it into the pan along with the Worcestershire sauce and dijon mustard, scraping up any browned bits from the pan. Then bring it to a gentle simmer.
- Cover and reduce the heat to medium-low. Cook for 5–7 minutes, stirring occasionally. Remove the lid, and continue cooking for another 5 minutes or until the veggies are cooked to your liking and the sauce slightly thickens and has been reduced.
- Stir in the fresh parsley, chive and splash of red wine vinegar.Taste and adjust the seasonings as needed, then serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!