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FLAVORFUL One Pot Meal | DIRTY CABBAGE | Ground Beef & Cabbage Recipe | Low Carb
Aug 26, 2026
Dirty Cabbage is the most FLAVORFUL One Pot Meal we have tried. It's low carb, healthy, and full of protein. DIRTY CABBAGE is a Ground Beef & Cabbage Recipe done in 30 minutes.
#cabbagerecipe #onepotmeal #groundbeef #30minutemeals
Today's Recipe: https://catherinesplates.com/dirty-cabbage-ground-beef-recipe/
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0:00
We're making an easy one-pot meal. This
0:03
is the viral dirty cabbage. It's a
0:07
low-carb version of what we know as
0:10
dirty rice or dirty spaghetti. It's
0:13
easy, it's healthy, it's full of
0:15
protein, and
0:17
we're going to be in one pot. Let's go.
0:20
First thing we're going to do is cook up
0:22
the sausage. Now, I'm using a kielbasa,
0:25
and this is 14 oz. Now, if you like the
0:29
andouille sausage or the smoked sausage,
0:31
you can do anything like that or even do
0:33
turkey for this recipe also.
0:36
We're going to pull it out of the
0:37
package.
0:40
Now, I'm going to take the sausage, and
0:42
we're just going to cut it into
0:43
coin-size
0:45
shapes here, just like that.
0:49
Now, I love a good dirty rice. I know
0:51
y'all have heard of dirty rice before,
0:54
and then it was turned into dirty
0:55
spaghetti,
0:57
and now we're doing a low-carb version.
1:00
And I love a good cabbage recipe, which
1:03
is what this is. Surprise, surprise.
1:08
It's not going to be very tomato-y, more
1:11
of a beefy flavor,
1:13
and lots of good seasonings.
1:15
All right, I'm going to finish chopping
1:16
these up.
1:18
You're going to need a very large, deep
1:20
skillet for this recipe with the lid,
1:23
or you can even use like a Dutch oven if
1:26
you want to do that.
1:29
I'm going to place this on a medium-high
1:32
heat.
1:34
Here we go.
1:37
We're going to add some oil to it.
1:40
Some good olive oil.
1:45
About 2 tbsp. We're going to be frying
1:48
up some sausage.
1:50
Now, once that gets nice and hot, we're
1:52
going to add the sausage.
1:54
All right, let's add the sausage.
1:57
Get that sizzle going.
2:00
Now, what we're going to do is fry up
2:02
the sausage until it's golden brown on
2:05
one side, and then we'll flip it over,
2:07
and then get it nice and golden brown on
2:09
the back side of it. And then while
2:11
that's happening, we can certainly
2:12
multitask at this point and get you some
2:16
beautiful colored peppers. I got a green
2:18
bell pepper, and I got a red bell
2:19
pepper, and we're going to dice these
2:21
up.
2:25
Now, I'm just going to cut off
2:28
the sides of the pepper.
2:31
Now, the green pepper, I'm going to do
2:32
three sides because they're pretty big.
2:34
That was a big pepper.
2:37
And then on the red one,
2:40
I'm going to do probably three again,
2:42
and then save the other pieces for
2:44
something else down the line.
2:46
And then we're just going to make
2:47
strips.
2:52
And then once we have the strips, we'll
2:53
just turn them,
2:55
and then we'll have our dices.
2:59
I love these one-pot meals, especially
3:01
when it's hot outside and you want to
3:02
cook a full-blown meal,
3:05
and you got that. There we go.
3:08
All right, let's start turning these
3:09
over.
3:13
Get them nice and crispy on the edges.
3:16
That's what makes the dish.
3:18
Well, part of it anyway.
3:21
Now, if you have other colors of bell
3:22
peppers, like the yellow and the orange,
3:25
add those, too.
3:29
Make it a party. Party of flavor and
3:31
color. That's what it's all about.
3:34
Now, we have that all ready to go. What
3:36
I'm going to do,
3:38
we're going to take a yellow onion, and
3:39
we're going to dice that up, also. Now,
3:41
once your sausage is done and nice and
3:43
golden brown, we're going to remove it
3:45
from the pan and just place it on a
3:46
plate, and then we'll set that aside. We
3:48
got 1 lb of ground beef that we're going
3:51
to put into the skillet.
3:53
We're going to break up the ground beef
3:55
and we're going to start browning it up.
3:57
And then while that's happening, we'll
3:59
add the peppers that we diced up.
4:02
And then we'll get that onion
4:04
dicing it also.
4:07
Uh-huh.
4:08
I've got another set of hands in the
4:09
kitchen.
4:11
>> Hey.
4:12
>> Everyone say hello to Thomas.
4:14
>> Hello.
4:18
>> He's in here for a good local hard meal,
4:20
that's for sure.
4:21
>> Yeah.
4:22
>> And since he's getting that ground beef
4:24
nice and broken up,
4:27
I'll show you right here.
4:30
And there we go. I'm going to add the
4:31
peppers and the onions in.
4:34
All right, that looks so pretty, doesn't
4:35
it? Ooh.
4:37
Right there.
4:41
Now, these will soften down.
4:45
I'm going to seal back here in just a
4:47
minute. Well, actually about 3 to 4
4:49
minutes. As soon as that ground beef is
4:52
nice and browned up and those peppers
4:54
and onions are soft.
4:57
Now, I pushed all of the meat, peppers,
4:59
and onions off to the side once it was
5:00
cooked. I put some paper towels in
5:03
and drained some of that grease out.
5:11
Now, what we're going to do is add in 1
5:14
tsp of minced garlic.
5:17
I'm going to overspill my spoon here
5:19
with it.
5:22
We're going to stir that in for 1
5:23
minute.
5:25
Release those flavors into the peppers,
5:27
onions, and the meat.
5:29
And then while that's happening, I'm
5:31
going to add in 1 tbsp of some tomato
5:34
paste. That will add a nice little
5:36
flavor.
5:37
Is
5:38
that good right there?
5:43
And then we're going to season this.
5:44
We've got to get some flavor going on.
5:48
Now, a lot of the dirty rice, dirty
5:50
spaghetti recipes have Cajun seasoning
5:55
in them.
5:56
But, we're going to go wild with some
5:57
other flavors
6:00
and not the Cajun. But, if you want to
6:01
do the Cajun, you can do the Cajun.
6:03
Salt.
6:07
About a quarter of a teaspoon to half a
6:09
teaspoon. I'm going to go to the half a
6:10
teaspoon because we have cabbage going
6:13
in, we got the peppers and the onions
6:14
and the meat, and not a lot of salty
6:17
stuff going in. Black pepper.
6:22
Same thing. About a quarter of a
6:23
teaspoon to half a teaspoon. But, I'm
6:24
going pretty big with the spices
6:26
tonight.
6:27
Smoked paprika.
6:30
It's a smoky flavor, so that'll help
6:32
with that flavor. Woo. Look at that.
6:36
Some chili powder.
6:39
That's in a Cajun seasoning, for sure.
6:43
Give it some spice. Give it a little
6:45
kick, if you want it.
6:47
Some garlic powder. Waking up that
6:50
garlic that's in there.
6:53
And then some onion powder.
6:58
All right, let's get this all combined
6:59
together.
7:04
Remember the sausage?
7:07
We're going to add that in, minus a few
7:08
pieces cuz Thomas and I both were
7:10
sitting here trying the sausage, and it
7:12
is so good.
7:14
>> Love the good kielbasa.
7:16
>> So good.
7:18
I love this recipe cuz for one, it's
7:21
going to give us leftovers, so we don't
7:23
have to sit there and cook
7:26
tomorrow. It's been so hot for us, you
7:28
guys. We're in the hundreds constantly.
7:33
>> Every day this week?
7:34
>> Right.
7:35
>> Every day last week.
7:36
>> Get this all mixed up, and what we're
7:37
going to do is add in 2 cups
7:41
2 cups
7:44
of some beef broth.
7:47
About half of this box here.
7:49
We're going to go in with that.
7:53
That looks Yep. Yep. Good.
7:56
And then we're going to add a little bit
7:58
of
7:59
some Worcestershire. Can you all see it?
8:00
There we go.
8:01
Add that in. I'm just going to go across
8:03
the top with it.
8:05
All right. We're going to get this all
8:06
combined. I put my heat on to a high so
8:09
I can bring this to a boil. Shouldn't
8:11
take very long cuz everything's already
8:12
hot. And then you're going to take a
8:14
nice head of cabbage, green. I've
8:18
already taken off a few of the layers on
8:20
the outside here and then gave it a nice
8:22
wash. I'm going to cut off the four
8:24
sides here and anything else and then
8:26
we're just going to cut these into
8:27
bite-size pieces.
8:31
All right, we've got a boil going on
8:32
here. Make sure that y'all put a spoon
8:34
to it and give it a taste. We added a
8:37
little extra salt in there cuz Thomas
8:39
said so.
8:40
>> [laughter]
8:42
>> All right, so while that's boiling we're
8:43
going to add cabbage. Now you want to do
8:45
it a little at a time.
8:49
That way we can start wilting it. So as
8:51
this is wilting down, I will cut up the
8:53
rest of the cabbage and then we'll get
8:55
that in. So we're going to start with
8:56
this batch here.
8:58
Get everything mixed up here.
9:01
Start a fire.
9:03
Y'all didn't see that happen, did you?
9:05
Thomas is too busy chasing the dog out
9:07
of here cuz he was trying to eat cabbage
9:09
and he didn't see the fire I just
9:10
started.
9:11
>> Oh, I saw it.
9:12
>> [laughter]
9:13
>> Now what we're going to do is lower the
9:14
heat to a medium medium low. We're going
9:18
to simmer this with the lid on for about
9:21
10 minutes until that cabbage is nice
9:24
and wilted down and all those flavors
9:26
have had time to meld together.
9:29
And then we're going to try it.
9:30
Oh my goodness, you guys. Look at this.
9:34
My dirty cabbage.
9:39
Oh my goodness.
9:41
Look at all those flavors and the
9:43
colors. Let's boil this up. Let's give
9:45
that a try.
9:47
Now if it's a little juicy down in
9:49
there, I don't know if y'all can see
9:50
that.
9:52
Make you a cornstarch slurry, which is a
9:54
couple tablespoons of cornstarch to a
9:58
about a tablespoon or two of water and
10:00
mix that up, which I kind of doubled
10:02
that right there.
10:04
And I'm going to pour that in.
10:08
Allow that to thicken
10:10
down in there.
10:14
All right, there's my bite.
10:20
Mhm.
10:25
Bye guys. I'm going to enjoy this with a
10:28
piece of sourdough bread with a little
10:30
bit of butter on it. Mhm, that'll be so
10:32
good with that. Okay, what do y'all
10:34
think?
10:35
Y'all making some?
10:37
All right, you guys. Don't forget to
10:38
give me a thumbs up on this one.
10:40
This is so flavorful. Oh my gosh, it is
10:44
really delicious.
10:46
All right, you guys. I'll see y'all on
10:47
the next episode.
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