Dirty cabbage is a hearty one-pan meal packed with flavor. It’s a great way to turn an inexpensive head of cabbage into a filling meal. Serve it as is or spoon it over rice to stretch it even further.
Cabbage as an ingredient is still all the rage right now, and for good reason! A few reasons it’s so awesome are…
- It’s cheap! It’s one of the lowest-cost veggies, and one head of cabbage goes very far.
- It keeps well. It can be kept in the fridge for a few weeks without going bad.
- It’s versatile. Whether shredding for coleslaw, adding to cabbage roll soup, or stirring in a main dish like cabbage and noodles, there are endless uses for it.
- It’s packed with good-for-you stuff like fiber.
- You can easily buy it all year round.
Have I convinced you yet? Another bonus, it’s delicious in this dish 😉 It’s savory and slightly smoky, with a rich beefy flavor, sweet tender cabbage, and a little tang from the tomatoes. The tomatoes with chilies add a gentle kick.
This recipe is also great because of how versatile it is. Feel free to swap the ground beef for ground chicken, turkey, or even smoked sausage. Use regular diced tomatoes for a milder version, fire-roasted tomatoes for more smoky flavor, or add a pinch of red pepper flakes for extra heat.
Dirty cabbage is a meal on its own, but it’s also delicious served over something that soaks up all those savory tomato juices. Spoon it over white or brown rice, creamy mashed potatoes, or buttery egg noodles. Roasted potatoes are another great option, or serve it with crusty bread to soak up the sauce.
For something on the side, warm cornbread pairs nicely with the savory flavors. A simple green salad with a light vinaigrette adds a fresh, crisp contrast to the tender cabbage and beef.
-
Heat a large deep skillet over medium high heat. Add the ground beef and let it cook for 3 to 4 minutes without stirring to form a nice crust on one side. Break it up with a spoon, continue cooking until no pink remains. Drain any fat.
-
Add the onion and garlic and cook for 3 minutes. Add the broth, scraping up any browned bits on the bottom of the pan. Add the cabbage, bell peppers, diced tomatoes with chiles, tomato paste, Italian seasoning, paprika, Worcestershire sauce, salt, and pepper.
-
Stir, cover, and simmer for 25 to 30 minutes, stirring occasionally, or until the cabbage is tender.
-
Season with additional salt and pepper to taste and rest for 5 minutes.
-
Serve over rice or pasta if desired.
12 cups of cabbage is about 1 small head of cabbage or half of a large head of cabbage. If you have a little bit more or less, this recipe will still work just fine as written.
Serving: 2cups | Calories: 309 | Carbohydrates: 25g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 922mg | Potassium: 1166mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2384IU | Vitamin C: 152mg | Calcium: 150mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.