Slow Cooker Dirty Cabbage with Andouille Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality andouille sausage that is smoked and fully cooked. This will ensure a deep, smoky taste that permeates the entire dish. If you prefer a spicier kick, add an extra teaspoon of Cajun seasoning or a pinch of cayenne pepper.

For a milder version, reduce the Cajun seasoning to 1 tablespoon and choose a mild sausage. You can also add a diced onion or a few cloves of garlic in the layering process for extra depth, though the video doesn't show them.

To make this dish even more convenient, you can chop the cabbage, peppers, and sausage the night before and store them in the refrigerator in separate containers. In the morning, simply layer everything in the slow cooker and turn it on.

This recipe is also great for meal prep—it reheats well and can be frozen for up to 3 months. Just be sure to let it cool completely before freezing, and thaw in the refrigerator overnight before reheating.

Variations

• Spicy Andouille: For an extra kick, use hot andouille sausage and add 1/2 teaspoon of cayenne pepper to the Cajun seasoning. You can also add a diced jalapeño with the peppers for more heat.
• Smoky Turkey: Replace the andouille with smoked turkey sausage to lighten the dish. The flavor will still be smoky and satisfying, with less fat and calories.
• Add Greens: Stir in 4 cups of chopped kale or collard greens during the last 30 minutes of cooking. The greens will wilt into the sauce, adding extra texture and nutrients.
• Cajun Shrimp: For a seafood twist, add 1 pound of peeled and deveined shrimp during the last 15 minutes of cooking. Cook until the shrimp are pink and opaque, about 5–7 minutes.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until hot.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot and bubbling. Alternatively, microwave individual portions on high for 2–3 minutes.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day. To reheat, simply microwave individual portions or warm in a skillet over medium heat until hot. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

This dish is ideal for making ahead. You can assemble the entire slow cooker the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavors only get better with time, so don't hesitate to make a double batch.

Serving ideas

Serve this dirty cabbage hot, straight from the slow cooker. It's a hearty main dish that pairs wonderfully with cornbread, crusty bread, or steamed rice. The saucy cabbage and sausage are also delicious spooned over creamy grits or mashed potatoes.

For a lighter meal, serve it alongside a simple green salad. This dish is satisfying enough to be a meal on its own, but it also works well as a side for grilled meats or fried chicken.

For a complete Southern-inspired spread, serve the dirty cabbage with collard greens, black-eyed peas, and cornbread. The smoky, spicy flavors complement other Cajun and Creole dishes beautifully.

If you have leftovers, use them as a filling for tacos or burritos, or top with a fried egg for a hearty breakfast. The possibilities are endless, so don't be afraid to get creative with how you enjoy this versatile dish.

Frequently asked questions

Recipe card

Slow Cooker Dirty Cabbage with Andouille

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 medium head green cabbage, chopped
• 2 bell peppers (1 red, 1 green), diced
• 2 tbsp Cajun seasoning
• 1 can (14.5 oz) diced tomatoes with juices

Instructions

1. Place the sliced andouille sausage in an even layer on the bottom of the slow cooker. Spread the slices so they cover the surface as much as possible, which helps them brown slightly as they cook.
2. Add the chopped cabbage and diced bell peppers on top of the sausage. Do not stir; simply pile them over the meat. The vegetables will cook down and release moisture, creating their own steaming environment.
3. Sprinkle the Cajun seasoning evenly over the vegetables. Use your hands or a spoon to distribute it as evenly as possible, though it will mix in as the dish cooks.
4. Spoon the diced tomatoes with their juices over the seasoned vegetables. Do not stir; the tomatoes will create a flavorful sauce as they cook down.
5. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the cabbage is tender and the sausage is cooked through. The internal temperature of the sausage should reach 145°F (63°C). Let it rest for 3 minutes before slicing.
6. Once cooked, stir the mixture well to combine all the ingredients. Let the dish rest for about 10 minutes before serving, allowing the flavors to meld and the juices to settle.
7. Spoon the dirty cabbage into bowls or onto plates. Serve hot, with crusty bread or over rice if desired. The leftovers keep well in the refrigerator for up to 4 days.

Contains: celery, milk, sulfites

Estimated nutrition per serving

Calories

380

Protein

18 g

Carbohydrates

18 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.