Cajun Cabbage Skillet with Ground Beef and Smoked Sausage

This Cajun cabbage skillet combines browned ground beef, smoky turkey sausage, tender cabbage, onion, bell pepper, and tomato paste in one hearty meal. Cajun seasoning brings the heat, while a little beef broth helps the cabbage cook without leaving the skillet soupy.

Everything cooks in a large, deep skillet or Dutch oven. The cabbage may seem like too much when it first goes into the pan, but it wilts down as it cooks. Keep it tender-crisp with the shorter cooking time, or let it go a little longer if you prefer softer cabbage.

Why this Cajun cabbage skillet works

Browning the ground beef and sliced smoked sausage first gives both meats a little color. They are removed before the onion and bell pepper cook, which leaves plenty of room for the vegetables to soften evenly.

The garlic and tomato paste only need a brief cooking time before the Cajun seasoning goes in. This builds the seasoned base of the skillet before the cabbage, broth, and Worcestershire sauce are added. Once the meat returns to the pan, all those flavors cook together while the cabbage softens.

Choose the right pan

A medium head of green cabbage makes about 8 cups once chopped, so use a large deep skillet or Dutch oven. It will look very full at first. Stir carefully, cover the pan, and give the cabbage time to cook down.

If the pan is dry after browning the meat, add the avocado oil or butter before cooking the onion and bell pepper. Depending on the ground beef and your pan, you may not need it.

How much Cajun seasoning should you use?

Use 1 tablespoon of Cajun seasoning for a milder skillet or 2 tablespoons for more spice. Cajun seasoning blends vary quite a bit, especially in salt content. If yours is salty, begin with less and taste before adding more.

Red pepper flakes and hot sauce are both optional, so the extra heat can be added at the end. This also makes it easy for each person to adjust an individual serving.

Getting the cabbage texture right

Cook the covered skillet for 10 to 15 minutes for tender-crisp cabbage, stirring occasionally. Continue cooking a little longer if you like it softer.

Begin with 1/2 cup beef broth. If the skillet starts getting too dry as the cabbage cooks, add more as needed, up to 1 cup total. Adding it gradually gives you more control over the finished texture.

Simple ingredient options

The recipe includes a few built-in choices:

• Use avocado oil or butter if the skillet needs extra fat for browning.
• Add Worcestershire sauce or coconut aminos.
• Choose ground beef that is 85/15 or leaner, draining excess grease when needed.
• Adjust the Cajun seasoning and optional red pepper flakes to suit your preferred heat level.

These swaps can change the flavor slightly, but they all work with the cooking method in the recipe.

What to serve on top

Serve the skillet warm as it is, or finish each portion with shredded sharp cheddar, sour cream, sliced green onions, or hot sauce. Cheddar adds richness, sour cream balances the Cajun spice, and green onions add a fresh finish. Set out more than one topping so everyone can dress up their own bowl.

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Cajun Cabbage Skillet with Ground Beef and Smoked Sausage

## Cajun Cabbage Skillet

Course Main Course

Cuisine American

Diet Diabetic, Low Fat, Low Lactose

Keyword cabbage skillet dinner, Low Carb dinner,, thm s, thm s dinner,, trim healthy dinner

Servings 6

Author Jennifer

Ingredients

• **For the skillet:**
• 1 pound ground beef 85/15 or leaner
• 12 to 14 ounces turkey smoked sausage sliced into rounds
• 1 tablespoon avocado oil or butter if needed for browning
• 1 medium yellow onion diced
• 1 bell pepper diced
• 2 tablespoons minced garlic
• 2 tablespoons tomato paste
• 1/2 to 1 cup beef broth
• 1 medium head green cabbage chopped, about 8 cups
• 1 to 2 tablespoons Cajun seasoning
• 1 tablespoon Worcestershire sauce or coconut aminos
• Red pepper flakes to taste, optional
• **Optional toppings:**
• Shredded sharp cheddar
• Sour cream
• Sliced green onions
• Hot sauce

Instructions

• Heat a large deep skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
  
• Add the sliced turkey smoked sausage to the skillet and cook for a few minutes, until lightly browned. Remove the beef and sausage from the skillet and set aside.
  
• If the skillet is dry, add avocado oil or butter. Add the diced onion and bell pepper and cook for 4 to 5 minutes, or until softened.
  
• Return the browned ground beef and sausage to the skillet. Stir everything together.
  
• Add the chopped cabbage, 1/2 cup beef broth, cajun seasoning, and Worcestershire sauce. Stir well.
  
• Cover and cook for 10 to 15 minutes, stirring occasionally, until the cabbage is tender-crisp. For softer cabbage, continue cooking a little longer. Add more beef broth as needed if the skillet gets too dry.
  
• Taste and adjust seasoning. Add red pepper flakes, if desired.
  
• Serve warm with optional toppings such as shredded cheddar, sour cream, green onions, or hot sauce.
  

Notes

* Use 1 tablespoon Cajun seasoning for a milder flavor and 2 tablespoons for more spice.
* If your Cajun seasoning is salty, start with less and add more after tasting.
* The cabbage will look like a lot at first, but it cooks down.