Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Servings: 6

Ingredients:

• 1 tablespoon olive oil
• 1 pound lean ground sirloin beef
• 1 (12 ounce) package andouille sausage, sliced into rounds
• 3 scallions, thinly sliced, plus more for garnish
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 celery rib, chopped
• 3 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons Cajun seasoning, such as McCormick®
• 1 small green cabbage, sliced 1/4-inch-thick
• 1 cup chicken broth
• 3 tablespoons cider vinegar
• 3/4 teaspoon kosher salt

Directions

1. Heat oil in a large Dutch oven over medium-high. Add ground beef; cook, stirring to crumble, until browned, about 7 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.

2. Add andouille sausage; cook, stirring often, until browned, about 5 minutes. Transfer to plate with beef.

3. Reduce heat to medium; add scallions, red pepper, green pepper, and celery. Cook, stirring often, until softened, 5 minutes. Add garlic, tomato paste, and Cajun seasoning; cook, stirring constantly, until fragrant, about 1 minute. 

4. Stir in cabbage, ground beef, and sausage until fully incorporated. 

5. Stir in chicken broth and bring to a simmer over medium-high heat. 

6. Reduce heat to medium-low. Cover; cook, stirring occasionally, until cabbage is tender, 25 to 30 minutes. 

7. Stir in vinegar and salt. Garnish with scallions.