Dirty Cabbage and Noodles

This dirty cabbage recipe is a hearty, Cajun-spiced one pot meal loaded with ground sirloin, andouille sausage, bell peppers, and tender cabbage simmered in a seasoned broth, all served over a bed of noodles. It's bold, smoky, a little tangy, and a hearty meal that's budget friendly and tastes even better the next day.

Why Dirty Cabbage and Noodles Works

Since I made my viral cabbage boil and garlic parmesan melting cabbage and they've become such hits, I've been on the hunt for more cabbage recipes to try. I kept seeing dirty cabbage with noodles pop up on social media, so I had to make my own version, and it turned out to be exactly the kind of bold, hearty one pot meal I was looking for.

The combination of ground sirloin and andouille sausage gives this dish a rich, meaty base with that signature smoky heat andouille is known for. The cabbage, is simmered low and slow in chicken broth with tomato paste and a generous amount of Cajun seasoning. It becomes tender and soaks up all that flavor, turning into a Cajun-style braised cabbage that's deeply savory rather than bland or watery. 

Served over noodles, it's a satisfying, comforting dinner that's easy to throw together on a weeknight. If you love bold, hearty one pot meals, this dirty cabbage and noodles deserves a spot as one of your weekly dinners.

Ingredients

• 1 box of noodles of your choice
• 1 tablespoon olive oil
• 1 lb lean ground sirloin beef
• 1 (12 oz) package andouille sausage, sliced
• 3 scallions, thinly sliced, plus extra for garnish
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 celery rib, chopped
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 tablespoon tomato paste
• 2 tablespoon Cajun seasoning
• 1 small green cabbage, sliced into ¼-inch strips
• 1 cup chicken broth
• 3 tablespoon apple cider vinegar
• ¾ teaspoon kosher salt

How to Make Dirty Cabbage

Step 1: Cook the Noodles

Boil the noodles in a pot of water according to the package instructions. Drain and set aside while you prepare the dirty cabbage mixture.

Step 2: Brown the Sausage

Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 5 minutes. The browning here builds a lot of the smoky flavor that carries through the whole dish.

Step 3: Cook the Beef

Add the ground sirloin to the pot and cook, breaking it apart with a spoon, until browned and fully cooked through. Stir it together with the sausage so everything soaks in the same flavorful fat.

Step 4: Soften the Vegetables

Reduce the heat to medium and add the scallions, red bell pepper, green bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the peppers turn slightly translucent.

Step 5: Build the Flavor Base

Stir in the garlic, tomato paste, and Cajun seasoning. Cook for about 1 minute, stirring constantly, until fragrant and everything is well combined. This brief cooking step blooms the spices and deepens the tomato paste's flavor.

Step 6: Add the Cabbage and Simmer

Add the sliced cabbage to the pot and stir until it's evenly coated with all that seasoning. Pour in the chicken broth and stir to combine. Cover and bring the mixture to a gentle simmer.

Step 7: Cook Until Tender

Reduce the heat to medium-low and continue cooking, covered, for 25 to 30 minutes, stirring occasionally, until the cabbage is completely tender. The long simmer is what transforms the cabbage from sharp and crunchy into soft, savory, and deeply infused with all the seasoning in the pot.

Step 8: Finish and Serve

Stir in the cider vinegar and kosher salt. Taste and adjust the seasoning if needed, more salt, more Cajun seasoning, or an extra splash of vinegar for brightness. Add the noodles and mix everything together, then garnish with additional sliced scallions and serve hot.

Pro Tips for the Best Dirty Cabbage

Brown the sausage and beef thoroughly. Don't rush this step. A good, deep brown on both the sausage and the ground sirloin builds the savory, smoky foundation that the entire dish is built on. Patience here pays off in the final flavor.

Cut the cabbage into uniform strips. Even ¼-inch strips cook at the same rate, which means you get consistently tender cabbage throughout the pot rather than some pieces that are mushy and others still firm.

Don't skip the cider vinegar at the end. It might seem like a small addition, but that splash of acidity is what balances the richness of the meat and the depth of the Cajun seasoning. Without it, the dish can taste a little flat or heavy.

Cook the cabbage low and slow. Twenty five to thirty minutes covered over medium-low heat is what it takes to break the cabbage down into that tender, flavorful texture. Rushing this with higher heat can scorch the bottom of the pot before the cabbage has a chance to soften properly.

Cook your noodles separately and add them right before serving. Keeping the noodles separate until serving prevents them from getting mushy or overly soft sitting in the broth. Boil them fresh while the cabbage finishes simmering so everything comes together at the same time.

Taste and adjust the seasoning at the end. Cajun seasoning blends vary quite a bit in saltiness and heat from brand to brand. Always taste before adding the final salt and adjust based on what your specific blend brings to the dish.

Dirty Cabbage Recipe Variations

Use kielbasa instead of andouille. Kielbasa is milder than andouille but still brings great smoky flavor if you want to dial back the heat slightly.

Add rice instead of noodles. Serve the dirty cabbage over a bed of white or brown rice instead of noodles for a different but equally satisfying base.

Make it spicier. Add a pinch of cayenne or a few dashes of hot sauce along with the Cajun seasoning for an extra kick of heat.

Use ground turkey. Swap the ground sirloin for ground turkey for a leaner version of this dish that still carries plenty of flavor thanks to the sausage and seasoning.

Add okra. A cup of sliced okra added in with the cabbage leans even further into classic Southern and Cajun flavors and adds another layer of texture.

How to Store Dirty Cabbage and Noodles

In the fridge. Store the cabbage mixture and noodles separately in airtight containers for up to 4 days. Keeping them apart matters here, since noodles left sitting in the sauce overnight tend to soak up too much liquid and turn mushy by the time you reheat them. If you plan on having leftovers, wait to mix the noodles with everything until you serve it in individual portions.

To reheat. Warm the cabbage mixture in a covered pot or skillet over medium-low heat, adding a splash of chicken broth if it needs loosening up. Reheat the noodles separately, then combine the two right before serving so everything stays in the right texture.

In the freezer. This dish freezes really well, which makes it a great recipe to double up on. Freeze just the cabbage mixture, without the noodles, in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat as directed and cook fresh noodles to go with it.

Dirty Cabbage FAQs

What is dirty cabbage?

Dirty cabbage is a Cajun-style one pot dish where cabbage is simmered low and slow with ground beef, andouille sausage, and a bold blend of vegetables and Cajun seasoning until it turns deeply savory and tender. It's almost like a hearty braise rather than a plain side dish. It's typically served over noodles, like in this recipe, or rice to soak up all that seasoned broth.

What kind of noodles work best with dirty cabbage?

Egg noodles are the classic choice since their slightly chewy texture and wide surface area hold onto the broth really well, but rice, mashed potatoes, or even a sturdier pasta shape like rotini all work as substitutes if that is what you have on hand.

Can I use a different sausage besides andouille?

Andouille is what gives this dish its signature smoky heat, so it is worth seeking out if you can, but kielbasa or any smoked sausage will work in a pinch. Just expect a slightly milder flavor, and consider adding a touch more Cajun seasoning to compensate for the lost heat.

Why does the cabbage need to cook for so long?

Cabbage starts out crisp and a little bitter, and that long, covered simmer is what breaks it down into something tender and deeply savory instead of crunchy or bland. Rushing this step leaves you with cabbage that tastes more like a side salad than a braised, comforting dish.

Can I make this without ground beef?

Yes. Ground turkey or ground pork both work well in place of beef, though the dish will be slightly leaner. The andouille sausage carries a lot of the flavor here, so the swap will not change the overall taste as much as you might expect.

Why do you add cider vinegar at the end?

A splash of cider vinegar right before serving brightens the dish and cuts through the richness of the beef, sausage, and seasoned broth. Without it, the dish can taste a little flat or heavy, so don't skip this step even though it seems small.

Is dirty cabbage spicy?

It has a noticeable Cajun kick from the seasoning and andouille sausage, but it's more savory and smoky than aggressively spicy. If you want more heat, add a pinch of cayenne along with the Cajun seasoning, or stir in some sliced jalapeños with the other vegetables.

Can I make this in a slow cooker?

Yes. Brown the sausage and ground beef on the stovetop first for the best flavor, then transfer everything, including the vegetables, seasoning, cabbage, and broth, to a slow cooker and cook on low for 6 to 7 hours, or until the cabbage is tender. Stir in the vinegar at the end, just like the stovetop version and serve with cooked noodles.

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