Dirty Cabbage

This griddle take on dirty cabbage borrows its flavor from dirty rice - ground beef, smoked sausage, and Cajun seasoning simmered down with cabbage until every bite is streaked with seasoning and browned bits of meat. It comes together fast on the griddle or in a skillet, and it's built to flex: swap the meat, swap the stock, cut the cabbage however you like it. Delicious, easy, and the perfect Blackstone griddle recipe.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Cajun

Keyword: Blackstone cabbage recipe, Blackstone dirty cabbage, dirty cabbage, dirty cabbage recipe

Servings: people

Calories: 452kcal

Author: Neal Williams

Ingredients

1 lb ground beef
12-14 oz smoked kielbasa-style sausage or andouille sliced into rounds
1 bell pepper chopped
1 medium onion chopped
1 jalapeño deseeded and finely diced
4 cloves garlic minced
1 tablespoon avocado oil or other high-heat oil
1 head cabbage chopped or shredded
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup beef broth
1-2 tablespoons Cajun seasoning

Instructions

Heat the griddle in two zones: medium-high on one side, low to medium on the other.
Lay the ground beef down on the hotter zone of the griddle, breaking it apart into large chunks, and allow it to sear untouched on the first side for about 2 minutes. After a few minutes, you can start to chop it up into finer bits.
While the beef sears, cook the sausage rounds, chopped onions, chopped peppers (including jalapeno if using), and garlic on the lower heat side of the griddle until the onion softens and the sausage picks up color.
Once the ground beef is about 75% cooked through, adjust the heat down to medium-low, and move the beef over on the griddle to make room for the cabbage. Then add about 1 tablespoon of oil to the griddle surface, and add the chopped cabbage. Then mix the ground beef in to the cabbage.
Allow the cabbage to cook down and start to wilt for about 3-4 minutes. Then mix in the sausage, peppers, and onions. Sauté everything together.
Clear a space in the center of the dirty cabbage mixture, creating a "well". Add the tomato paste directly to the griddle in the center, and cook briefly to remove its raw taste. Then add the Worcestershire sauce and beef broth to the "well" in the center of the cabbage. Mix all of the sauces together with all of the cabbage mixture.
Spread the mixture out, sprinkle the Cajun seasoning evenly over the top, and sauté until well combined and everything is cooked to your liking. *You can also mound everything up together in one spot on the griddle - this will help to further steam the cabbage and speed up the cooking process.
When the cabbage is cooked to your liking, transfer to plates, and serve hot.

Notes

For the cabbage - Shred the cabbage fine for an egg roll in a bowl texture, or cut it into 1 inch pieces for heartier bites.
For the ground beef and sausage - We used a 93/7 ground beef and smoked turkey kielbasa to lighten the recipe up a bit, but you can use regular sausage and 80/20 ground beef as well.
For the Cajun seasoning - Taste your seasoning for saltiness before adding. Some Cajun seasonings are very salty and/or spicy. Use about 1-2 tablespoons of seasoning based on taste.

Nutrition