Slow Cooker Dirty Cabbage with Ground Beef Step-by-step instructions

Before you start

Before starting, chop the cabbage into thick pieces—about 1 to 2 inches—so it holds up during the long cook. Dice the onion into small, even pieces. Measure out the Cajun seasoning and have the canned tomatoes ready.

No need to brown the beef or pre-cook anything; the slow cooker does it all. Keep in mind that the slow cooker will be quite full at the start, but the cabbage shrinks significantly as it cooks.

Instructions

Layer and Season

1. 1Layer the Beef
   Place the ground beef in the bottom of a 6-quart slow cooker, breaking it into large crumbles with a spoon. It is fine if it is not perfectly uniform; the beef will break apart as it cooks.
   Look for The beef covers the bottom of the insert in an even layer.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip No need to brown the beef first—the slow cooker will do the work.
2. 2Add the Cabbage and Onion
   Pile the thickly chopped cabbage and diced onion on top of the beef. The slow cooker will be quite full, but the cabbage will wilt down as it cooks.
   Look for The cabbage and onion form a high mound over the beef.
   Tip Thick chops hold their texture better than thin shreds.

At the end of this phase, the slow cooker is filled with raw beef, cabbage, onion, seasoning, and tomatoes. The cabbage may be mounded high, but it will shrink as it cooks. The spices and tomatoes sit on top, waiting to flavor the dish. No heat is applied yet, so everything looks fresh and vibrant.

Let It Simmer

3. 3Season with Cajun Spice
   Sprinkle the Cajun seasoning evenly over the cabbage and onion. Use your hand or a spoon to distribute it as evenly as possible.
   Look for The spice coats the top of the cabbage in a reddish layer.
   Tip If you prefer a milder dish, start with 1 1/2 tablespoons.
4. 4Add the Tomatoes
   Spoon the diced tomatoes with green chiles over the seasoned cabbage. Do not stir; the tomatoes will create a flavorful layer that bastes the cabbage as it cooks.
   Look for The tomatoes cover the top, leaving some cabbage visible.
   Tip The juices from the tomatoes help steam the cabbage.

After a few hours, the cabbage has wilted down significantly, and the beef is browned and cooked through. The liquid from the tomatoes and beef has created a rich, reddish sauce.

The aroma is spicy and savory, and the cabbage is tender but still holds its shape. Stir once to combine, if desired, and check the beef temperature.

Finish and Serve

5. 5Cook Low and Slow
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fully cooked and the cabbage is tender. The beef is done when it reaches 160°F (71°C) on an instant-read thermometer.
   Look for The cabbage is soft and translucent, and the beef is browned and cooked through.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Stir once halfway through, if possible, to distribute the juices.
6. 6Serve
   Stir the mixture well, then spoon onto plates. Serve hot, with the spicy tomato juices spooned over the top.
   Look for The dish is steaming and saucy, with no pink in the beef.
   Tip Let it rest for a few minutes before serving to allow the flavors to meld.

The finished dish is steaming and saucy, with tender cabbage and deeply seasoned beef crumbles. The juices are slightly thickened and coat everything in a glossy, spicy glaze. The beef is fully cooked with no pink, and the cabbage is soft and sweet. Serve immediately, spooning the sauce over each portion.

Common mistakes

One common mistake is adding too much cabbage, which can overflow the slow cooker before it wilts. Use the amount specified and pack it down gently. Another is using a very lean ground beef, which can result in a drier texture; a little fat is necessary for flavor and moisture.

Avoid lifting the lid too often, as that lets heat escape and extends cooking time. Finally, don't skip the tomatoes—they provide the liquid that steams the cabbage and melds the flavors.

How to tell it’s done

The dish is done when the cabbage is completely tender and easily pierced with a fork, and the beef is fully cooked with no pink remaining. The internal temperature of the ground beef must reach 160°F (71°C) for food safety.

The juices should be slightly thickened and intensely flavorful. If the mixture looks too watery, cook uncovered on high for the last 30 minutes to reduce the liquid. The beef should be browned and the cabbage translucent, with a spicy, savory aroma.

• Ground meat: 160°F (71°C) in the thickest part