Dirty Cabbage

5 from 1 vote

This dirty cabbage recipe gives you a quick, hearty skillet of beef, sausage, and tender cabbage, with garlic, veggies, and a splash of red wine vinegar.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: Dirty Cabbage, Dirty Cabbage Recipe

Servings: people

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.

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