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Dirty Cabbage Cajun Style | Easy Cajun Sausage and Cabbage Recipe
Dirty Cabbage Cajun Style | Easy Cajun Sausage and Cabbage Recipe
Looking for a hearty **Cajun-style cabbage recipe** loaded with meat, butter, spices, and serious flavor? Today we're making **Dirty Cabbage Cajun Style**, a big-batch meal featuring andouille sausage, Cajun sausage, ground beef, green cabbage, and the classic Cajun Holy Trinity.
This recipe starts by browning the meat, then cooking down onion, celery, and green bell pepper—the **Holy Trinity of Cajun cooking**—along with garlic and plenty of butter. Everything gets combined with finely chopped cabbage and Cajun seasoning, then simmered until the cabbage becomes tender and all those flavors come together.
The result is a rich, filling **sausage and cabbage skillet** that's perfect for anyone looking for a satisfying keto-friendly or lower-carb meal.
What's in My Dirty Cabbage?
I'm using:
* Andouille sausage
* Cajun sausage
* Ground beef
* Green cabbage
* Onion
* Celery
* Green bell pepper
* Garlic
* Butter
* Cajun seasoning
* Salt and additional seasoning to taste
You can also experiment with cumin, chili powder, or your favorite Cajun and Creole seasonings depending on how spicy you want it.
The Cajun Holy Trinity
One of the foundations of this dish is the famous **Cajun Holy Trinity: onion, celery, and green bell pepper.**
Add garlic—the ingredient sometimes jokingly called "the Pope"—and you've got an aromatic base that adds tremendous flavor to the sausage, beef, and cabbage.
I cook the vegetables in butter without covering them initially so excess moisture can cook away while the ingredients soften and develop flavor.
Cooking the Cabbage
After the meat and vegetables are ready, it's time for the cabbage.
Remove the tough portion of the cabbage core, slice everything relatively fine, and add it to the pot.
Don't panic when it looks like you've added way too much cabbage!
As the cabbage cooks, it releases moisture and dramatically reduces in volume. Turn everything approximately every 5-7 minutes so the cabbage cooks evenly.
After about 25 minutes, it should become tender and incorporate beautifully with the meat and seasonings.
You can also leave the finished Dirty Cabbage on low for longer to give the flavors additional time to come together.
And like a lot of Cajun-inspired dishes, it may taste even better the next day.
Great for Big-Batch Cooking
With more than two pounds of meat plus an entire cabbage, this recipe makes a substantial batch.
That means leftovers!
Cook it once, refrigerate the extra portions, and you've got an easy, protein-rich meal ready for later in the week.
Whether you call it **Dirty Cabbage, Cajun Cabbage, sausage and cabbage, or a Cajun cabbage skillet**, this is simple comfort food with plenty of flavor.
Give it a try and let me know how you'd customize yours.
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