When it comes to soul-warming comfort food with a bold Southern twist, nothing hits quite like a hearty skillet of Cajun Cabbage Jambalaya. This vibrant one-pot dish brings together the smoky richness of sausage, the savoriness of seasoned ground beef, and the subtle sweetness of tender cabbage—all tied together with Cajun spices and the comforting starchiness of rice. It’s a rustic, deeply flavorful meal that feels like home with every bite.
This jambalaya-style recipe blends classic Cajun cooking techniques with a unique cabbage twist, making it both filling and surprisingly budget-friendly. The smoked sausage adds depth and that signature Southern smokiness, while the ground beef ensures it’s a protein-packed powerhouse. A base of onion, bell pepper, and garlic—also known as the Cajun holy trinity—builds the foundation for the rich flavor profile.
Chopped cabbage is the unexpected hero here, absorbing all those juicy, spicy flavors as it cooks down to tender perfection. The tomatoes bring just enough acidity to balance the richness of the meat, while the cooked rice ensures this is a stick-to-your-ribs kind of dish. Whether you’re feeding a hungry crowd or meal-prepping for the week, this recipe delivers big on comfort and flavor.
This dish is also incredibly adaptable. You can adjust the heat to your liking, use different types of sausage, or add extra veggies for color and crunch. It’s a true Southern staple reimagined with ease and versatility in mind—no fancy ingredients, just honest, hearty cooking that satisfies.
Servings: 6–8
Ready in: 45 minutes
Ingredients :
- 1 lb ground beef
- 1/2 lb smoked sausage, sliced (andouille recommended for extra flavor)
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1/2 head of cabbage, chopped
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 tsp Cajun seasoning (or more to taste)
- Salt and pepper to taste
- 2 cups cooked white rice
- Optional: chopped green onions or hot sauce for garnish
Instructions :
- Cook the meat: In a large skillet or Dutch oven over medium-high heat, brown the ground beef with the sliced sausage. Cook until fully browned and sausage is slightly crisped. Drain any excess grease.
- Add aromatics: Stir in the diced onion, bell pepper, and garlic. Sauté for 4–5 minutes, until the vegetables are soft and fragrant.
- Add cabbage and seasonings: Toss in the chopped cabbage and sprinkle with Cajun seasoning. Cook, stirring often, for 10–15 minutes, until the cabbage begins to wilt and soften.
- Incorporate tomatoes and rice: Pour in the diced tomatoes with their juice, followed by the cooked rice. Stir everything well to combine. Reduce heat to medium-low and let simmer for 10–15 more minutes, allowing the flavors to meld and the cabbage to become tender.
- Season and serve: Taste and adjust seasoning with salt, pepper, or more Cajun spice. Serve hot, garnished with green onions and a splash of hot sauce if desired.
Variations :
- Spicier Kick: Add a teaspoon of cayenne pepper or a diced jalapeño for extra heat.
- Turkey Swap: Use ground turkey or chicken sausage for a lighter version.
- Creole Style: Add a bay leaf and a splash of Worcestershire sauce for a deeper, more Creole-like flavor.
- Veggie Boost: Stir in some corn, okra, or chopped celery for more variety and texture.
Tips :
- Make It Ahead: This dish reheats exceptionally well and can be made a day ahead for even more developed flavor.
- Rice Matters: Use day-old rice if possible—it holds up better without becoming mushy.
- One-Pot Clean Up: If your skillet is deep enough, this entire recipe can be made without dirtying another pot.
- Cabbage Prep: Cut the cabbage into bite-sized pieces so it softens evenly and integrates well with the rice.
