Description
Smoked sausage, ground beef and Cajun-seasoned cabbage cooked in one skillet until tender-crisp, sized for two.
Ingredients
- 1 teaspoon olive oil
- 6 ounces fully cooked smoked sausage or andouille, sliced into 1/4-inch coins
- 8 ounces ground beef (85% lean)
- 1/2 small onion, diced
- 1/2 red or green bell pepper, diced
- 1 celery rib, diced
- 2 garlic cloves, minced
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 medium green cabbage (about 1 pound), cored and chopped into 1-inch pieces
- 1/4 cup low-sodium beef broth or water
- Salt, to taste
- 1 green onion, thinly sliced, for serving (optional)
Instructions
- Heat the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook for 4 minutes, stirring now and then, until browned at the edges. Transfer to a plate.
- Add the ground beef to the same skillet and cook for 5 minutes, breaking it into small pieces, until no pink remains and it is browned in spots. Spoon off most of the fat, leaving just enough to coat the pan.
- Add the onion, bell pepper and celery and cook for 4 minutes, stirring, until softened. Stir in the garlic, Cajun seasoning, smoked paprika, black pepper and cayenne and cook for 1 minute, until fragrant.
- Add the cabbage and broth and scrape up the browned bits from the bottom of the pan. Toss until the cabbage is coated in the seasoning (the pan will be full, but the cabbage wilts quickly), then return the sausage.
- Cover, reduce the heat to medium and cook for 10 minutes, stirring once or twice, until the cabbage is tender but still has a little bite.
- Uncover and cook for 3 minutes more, stirring, until most of the liquid has cooked off. Taste and add salt only if needed. Serve topped with green onion, on its own or over rice.
Notes
Equipment: 12-inch skillet with a lid, wooden spoon, instant-read thermometer
- Cajun seasoning blends vary in salt, so taste at the end before adding any.
- For more heat, add the cayenne or a few dashes of hot sauce at the table.
- Andouille is spicier and smokier; a mild smoked sausage or beef smoked sausage keeps it gentle.
- For softer cabbage, keep the lid on for a few minutes longer before uncovering.
- Refrigerate leftovers in a covered container for up to 4 days.
- Reheat in a skillet over medium heat or in the microwave, stirring until hot.
- Cook ground beef to 160°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun