Filthy Cabbage
Dive into a bowl of our mouthwatering Filthy Cabbage, where juicy ground beef and crispy bacon mingle with tender cabbage in a rich, savory broth. This comforting dish is simmered to perfection, allowing all the flavors to meld together beautifully. Get ready to savor every bite of this hearty delight that’s guaranteed to warm your soul!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 red bell pepper, chunky
- 1 yellow bell pepper, chunky
- 1 large head green cabbage
- 3 tbsp garlic, minced (45 ml)
- 1 jalapeño, minced
- 1 large white onion, chunky
- 2 tbsp fresh parsley (30 ml)optional
🥩Meat & Seafood(3)
- ½ pk bacon
- 3 lbs ground beef (80/20) (1.36 kg)
- 3 cups Beef broth Low Sodium (720 ml)
🫙Pantry Staples(2)
- 4 tbsp all-purpose flour (60 ml)
- 3 tbsp tomato paste (45 ml)
🧂Spices & Seasonings(5)
- Optional: 1 tsp black pepper (5 ml)optional
- 3 tbsp Salt-Free Tony’s (or any other SF Creole Seasoning) (45 ml)any other salt-free Creole seasoning
- Optional: red pepper flakes, to tasteoptional
- 1.5 tsp salt (add more if desired) (7.5 ml)add more if desired
- 1 tbsp smoked paprika (15 ml)
🍯Sauces & Condiments(1)
- 1.5 tbsp Worcestershire sauce (22.5 ml)
👨🍳 Instructions
- 1
Chop and crisp the bacon and remove (keep ½ of the bacon fat), then crust the ground beef in a large pot or Dutch oven over medium-high heat. Do NOT drain the fat.
- 2
Push the beef to the sides of the pot. Add the tomato paste and cook for 2 minutes, then add the onions and peppers and cook for another 3 minutes.
- 3
Add the flour, Salt-Free Tony’s, paprika, salt, beef broth, and Worcestershire sauce. Then add the garlic and jalapenos, then simmer for 5 minutes.
- 4
Add the chopped cabbage in batches depending on pan size. Stir until fully coated in the gravy. Cover and reduce heat. Simmer.
- 5
Simmer covered for 10-15 minutes, or until the cabbage reaches your preferred texture.
- 6
If the sauce is too runny, cook uncovered for a few minutes. Serve hot with jasmine rice, or just smash it by itself.
💡 Pro Tips
- ✓Render the bacon fully before adding ground beef, and cook the beef undisturbed for 3-4 minutes to develop a deep Maillard crust rather than stirring immediately, since steaming (not searing) occurs if the pot is overcrowded or agitated too soon.technique3-4 minutes undisturbed
- ✓Cook the tomato paste for the full 2 minutes over medium-high heat before adding liquids because this caramelizes the paste's sugars and breaks down raw tomato flavor compounds, deepening umami without any added ingredients.technique2 minutes, medium-high heat
- ✓Toast the flour with the fat and beef drippings for at least 60-90 seconds before adding broth to cook out the raw starch taste and properly activate it as a thickener, forming a blond roux in place.technique60-90 seconds
- ✓Add cabbage in batches rather than all at once so each addition wilts into the gravy within 2-3 minutes, preventing the pot temperature from dropping too low to maintain a simmer.timing2-3 minutes per batch
- ✓Keep the pot covered during the 10-15 minute simmer to trap steam that gently braises the cabbage using both convection and residual moisture, then uncover only at the end to reduce excess liquid by evaporation if needed.timing10-15 minutes covered
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Filthy Cabbage
Dive into a bowl of our mouthwatering Filthy Cabbage, where juicy ground beef and crispy bacon mingle with tender cabbage in a rich, savory broth. This comforting dish is simmered to perfection, allowing all the flavors to meld together beautifully. Get ready to savor every bite of this hearty delight that’s guaranteed to warm your soul!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 red bell pepper, chunky
- 1 yellow bell pepper, chunky
- 1 large head green cabbage
- 3 tbsp garlic, minced (45 ml)
- 1 jalapeño, minced
- 1 large white onion, chunky
- 2 tbsp fresh parsley (30 ml)optional
🥩Meat & Seafood(3)
- ½ pk bacon
- 3 lbs ground beef (80/20) (1.36 kg)
- 3 cups Beef broth Low Sodium (720 ml)
🫙Pantry Staples(2)
- 4 tbsp all-purpose flour (60 ml)
- 3 tbsp tomato paste (45 ml)
🧂Spices & Seasonings(5)
- Optional: 1 tsp black pepper (5 ml)optional
- 3 tbsp Salt-Free Tony’s (or any other SF Creole Seasoning) (45 ml)any other salt-free Creole seasoning
- Optional: red pepper flakes, to tasteoptional
- 1.5 tsp salt (add more if desired) (7.5 ml)add more if desired
- 1 tbsp smoked paprika (15 ml)
🍯Sauces & Condiments(1)
- 1.5 tbsp Worcestershire sauce (22.5 ml)
👨🍳 Instructions
- 1
Chop and crisp the bacon and remove (keep ½ of the bacon fat), then crust the ground beef in a large pot or Dutch oven over medium-high heat. Do NOT drain the fat.
- 2
Push the beef to the sides of the pot. Add the tomato paste and cook for 2 minutes, then add the onions and peppers and cook for another 3 minutes.
- 3
Add the flour, Salt-Free Tony’s, paprika, salt, beef broth, and Worcestershire sauce. Then add the garlic and jalapenos, then simmer for 5 minutes.
- 4
Add the chopped cabbage in batches depending on pan size. Stir until fully coated in the gravy. Cover and reduce heat. Simmer.
- 5
Simmer covered for 10-15 minutes, or until the cabbage reaches your preferred texture.
- 6
If the sauce is too runny, cook uncovered for a few minutes. Serve hot with jasmine rice, or just smash it by itself.
💡 Pro Tips
- ✓Render the bacon fully before adding ground beef, and cook the beef undisturbed for 3-4 minutes to develop a deep Maillard crust rather than stirring immediately, since steaming (not searing) occurs if the pot is overcrowded or agitated too soon.technique3-4 minutes undisturbed
- ✓Cook the tomato paste for the full 2 minutes over medium-high heat before adding liquids because this caramelizes the paste's sugars and breaks down raw tomato flavor compounds, deepening umami without any added ingredients.technique2 minutes, medium-high heat
- ✓Toast the flour with the fat and beef drippings for at least 60-90 seconds before adding broth to cook out the raw starch taste and properly activate it as a thickener, forming a blond roux in place.technique60-90 seconds
- ✓Add cabbage in batches rather than all at once so each addition wilts into the gravy within 2-3 minutes, preventing the pot temperature from dropping too low to maintain a simmer.timing2-3 minutes per batch
- ✓Keep the pot covered during the 10-15 minute simmer to trap steam that gently braises the cabbage using both convection and residual moisture, then uncover only at the end to reduce excess liquid by evaporation if needed.timing10-15 minutes covered