Filthy Cabbage
Filthy Cabbage
Ingredients
- 12 ounces andouille sausage, sliced
- 1 pound ground beef
- 1 pound spicy Italian sausage
- 4 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce, as needed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 2 tablespoons garlic paste
- 1/2 cup beef broth
- 1 packet Beefy Onion Soup Mix
- 1 teaspoon Nature's Seasoning, to taste
- 1 teaspoon Creole seasoning, to taste
- 1 head cabbage, cut into strips
Instructions
- 1
Heat a large Dutch oven or deep skillet over medium-high heat.
⏱️ 2 min
- 2
Add the sliced andouille sausage and cook until lightly browned, about 5-7 minutes.
⏱️ 7 min
- 3
Add the ground beef and spicy Italian sausage to the Dutch oven. Cook, breaking the meat apart with a spoon as it browns, for about 8-10 minutes. Do not drain the grease.
⏱️ 10 min
- 4
Sprinkle the flour over the meat mixture and stir until everything is evenly coated. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 5
Add the tomato paste and a few dashes of Worcestershire sauce (about 1-2 teaspoons). Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and develops a deeper flavor.
⏱️ 2 min
- 6
Add the diced red bell pepper, green bell pepper, yellow onion, and garlic paste. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 5 min
- 7
Pour in the beef broth and stir in the Beefy Onion Soup Mix. Season with Nature's Seasoning and Creole seasoning to taste. Stir until well combined.
⏱️ 3 min
- 8
Add the cabbage a few handfuls at a time, stirring after each addition until it begins to wilt and fit into the pot.
⏱️ 4 min
- 9
Cover the Dutch oven and cook for 15-20 minutes, stirring occasionally, until the cabbage is tender and coated in the sauce.
⏱️ 20 min
- 10
Taste and adjust the seasoning as needed before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Filthy Cabbage
- 12 ounces andouille sausage, sliced
- 1 pound ground beef
- 1 pound spicy Italian sausage
- 4 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce, as needed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 2 tablespoons garlic paste
- 1/2 cup beef broth
- 1 packet Beefy Onion Soup Mix
- 1 teaspoon Nature's Seasoning, to taste
- 1 teaspoon Creole seasoning, to taste
- 1 head cabbage, cut into strips
Instructions
- 1
Heat a large Dutch oven or deep skillet over medium-high heat.
⏱️ 2 min - 2
Add the sliced andouille sausage and cook until lightly browned, about 5-7 minutes.
⏱️ 7 min - 3
Add the ground beef and spicy Italian sausage to the Dutch oven. Cook, breaking the meat apart with a spoon as it browns, for about 8-10 minutes. Do not drain the grease.
⏱️ 10 min - 4
Sprinkle the flour over the meat mixture and stir until everything is evenly coated. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 5
Add the tomato paste and a few dashes of Worcestershire sauce (about 1-2 teaspoons). Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and develops a deeper flavor.
⏱️ 2 min - 6
Add the diced red bell pepper, green bell pepper, yellow onion, and garlic paste. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 5 min - 7
Pour in the beef broth and stir in the Beefy Onion Soup Mix. Season with Nature's Seasoning and Creole seasoning to taste. Stir until well combined.
⏱️ 3 min - 8
Add the cabbage a few handfuls at a time, stirring after each addition until it begins to wilt and fit into the pot.
⏱️ 4 min - 9
Cover the Dutch oven and cook for 15-20 minutes, stirring occasionally, until the cabbage is tender and coated in the sauce.
⏱️ 20 min - 10
Taste and adjust the seasoning as needed before serving hot.
⏱️ 1 min