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Dirty Cabbage features tender cabbage with rich ground beef in a seasoned sauce of fresh vegetables and dried herbs. Simple to prepare, this high protein, low carbohydrate dinner recipe is perfect for weeknight meals.
A new-to-me viral recipe, Dirty Cabbage, recently came across my Instagram feed, and I was immediately sucked in. The basic premise is cabbage gets cooked up with a good amount of ground beef, seasonings, and veggies for a high protein, lower carbohydrate meal.
Now, you may have surmised based on my preponderance of cabbage recipes that I’m into this combination, hook line and sinker.
So I set out to make filthy cabbage with my own changes, because freedom tastes amazing, you know?
All factors considered, this easy recipe makes a huge volume of food in a relatively short period of time. Only one skillet is needed and it comes together in about 45 minutes. Plus, it saves well, making it an all-around great recipe for meal prep.
For those who prioritize protein and are mindful of their carbohydrate intake, this simple recipe is designed for you!
Dirty Cabbage Ingredients:
Green Cabbage: The reason most people are attracted to this recipe! Green cabbage is the lower carbohydrate carb source that comes with fiber and filling factors, making our meal ultra satisfying yet still relatively low in calories.
Cabbage is a great vegetable for those who like to eat a large volume while keeping caloric intake managed.
Lean Ground Beef: A couple pounds of grass-fed ground beef act as the protein source for the recipe. I like using lean ground beef (10% fat), but you can use 85/15 or 80/20 as well. The fattier cuts will have slightly less protein yet add more via fat content.
Yellow Onion and Fresh Garlic: Onion and garlic are how I start all of my savory meals because they provide so much flavor.
Bell Peppers: A little natural sweetness and some slight smokiness comes from a green bell pepper or a red bell pepper. I use one, but you can easily bump it up to two if you’re a big fan of bell peppers.
Green Chiles: Canned green chiles add some tangy chile flavor. I use mild green chilis, but you can select medium or hot too.
Diced Tomatoes: A little acidic hit cuts through the richness of the beef. Swap it out for 2 to 3 tablespoons of tomato paste if you prefer.
Beef Broth: In order to steam the cabbage, some liquid is necessary. Beef broth (I use bone broth). Chicken broth or chicken stock works in a pinch too.
Flour: Used to thicken the sauce, we need either gluten-free all-purpose flour (which is what I use), regular all-purpose flour, or tapioca flour.
Worcestershire Sauce: Adds umami flavor to the meal for some richness and salt content.
Italian Seasoning: Some dried herbs give a freshness. Use fresh herbs, like fresh parsley and fresh thyme if you prefer.
Red Pepper Flakes: A little hint of spice completes the flavor profile. Add it to your personal taste. A few dashes of hot sauce is a great addition here too!
Sea Salt and Black Pepper: Season the dish to taste with salt and pepper.
Recipe Customizations:
- Serve the meal over steamed brown rice or white rice for a higher dose of carbohydrates.
- Feel free to toss in other hearty vegetables, like carrots, cauliflower or bok choy.
- Swap out the ground beef for ground Italian sausage if you prefer.
- Add your favorite spice blends, such as Cajun seasoning.
- Use soy sauce instead of Worcestershire sauce.
- For an Asian flair, add ⅓ to ½ cup of hoisin sauce.
- Toss in some smoked sausage, sliced andouille sausage, or bacon for even more flavor.
How to Make Dirty Cabbage:
In a large skillet (I use a 12-inch skillet with a deep lip) or a large pot such as a large Dutch oven, heat the avocado oil over medium-high heat.
Sauté the onion, garlic, and chopped bell pepper, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5 to 8 minutes.
Add in the ground beef and use a spatula to break it into smaller chunks while the meat is browning.
Add in the flour and Italian seasoning and mix into the meat mixture.
Pour in the broth, diced tomatoes, green chiles, Worcestershire sauce, salt, red pepper flakes, and pepper. Stir well and bring this mixture to a full boil.
Add in the chopped green cabbage and cover the skillet or pot. Cook for 10 minutes before stirring (as the pot will likely be very full).
Use a spatula to press the cabbage into the meat mixture and stir as well as you can. Cover again and cook for another 10-15 minutes, or until the cabbage reaches your desired level of doneness.
Taste the beef and cabbage for flavor and add more salt, worcestershire sauce, or hot sauce to your personal taste.
Serve in big bowls and enjoy as is, or add some grated cheese on top for some cheesy goodness. This hearty meal tastes even better the next day!
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days. If you’re using this as a meal prep recipe, divide the meal between 4 to 6 meal prep containers for individual portions.
- Freezer: Freeze leftovers in a freezer-safe container or a large freezer bag for up to 2 months. Note that cabbage changes texture after freezing, so keep this in mind before deciding to freeze.
The next time you’re looking for an ultra filling meal, whip up this easy dirty cabbage recipe!
If you love incorporating cabbage into your meals, also try out some of my other favorite recipes.
More Cabbage Recipes:
- Ground Beef and Cabbage Soup
- Ground Turkey Egg Roll in a Bowl
- Crispy Salmon Salad
- Thai Chicken and Cabbage Bowls
- Crock Pot Sausage and Cabbage Soup
- Moo Shu Chicken Bowls
Dirty Cabbage Recipe
Ingredients
- 2 Tbsp avocado oil
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 6 cloves garlic, minced
- 2 lbs lean ground beef*
- 2 Tbsp all-purpose flour, gluten-free all-purpose flour or tapioca flour
- 1 Tbsp Italian Seasoning
- 1 (15-oz) can diced tomatoes, undrained
- 1 cup beef broth
- 1 (7-oz) can diced green chiles
- 2 Tbsp Worcestershire sauce
- ¼ tsp black pepper, to taste
- 1 tsp sea salt to taste
- ¼ tsp red pepper flakes, optional
- ¼ tsp black pepper
- 1 large head green cabbage, chopped
Instructions
- In a large skillet (I use a 12-inch skillet with a deep lip) or a large pot such as a large Dutch oven, heat the avocado oil over medium-high heat. Saute the onion, garlic, and chopped bell pepper, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5 to 8 minutes.
- Add in the ground beef and use a spatula to break it into smaller chunks while the meat is browning.
- Add in the flour and Italian seasoning and mix into the meat mixture. Pour in the broth, diced tomatoes, green chiles, worcestershire sauce, salt, red pepper flakes, and pepper. Stir well and bring this mixture to a full boil.
- Add in the chopped green cabbage and cover the skillet or pot. Cook for 10 minutes before stirring (as the pot will likely be very full). Use a spatula to press the cabbage into the meat mixture and stir as well as you can.
- Cover again and cook for another 10-15 minutes, or until the cabbage reaches your desired level of doneness. Taste the beef and cabbage for flavor and add more salt, Worcestershire sauce, or hot sauce to your personal taste.
- Serve in big bowls and enjoy as is, or add some grated cheese on top for some cheesy goodness. This hearty meal tastes even better the next day!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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