There’s this little shortcut I take on Tuesdays when I need dinner to work with me, not against me. I call it my “cabbage night.” Not exactly glamorous, I know, but hang on. It’s become a lifesaver. One rainy evening a few years ago, after a long PTA meeting and a mountain of laundry, I tossed what I had into a skillet—half a cabbage, leftover rice, some smoked sausage, and my go-to Cajun seasoning. No plan. Just hunger and instinct.
What came out was so rich, hearty, and comforting, my husband looked up from his plate and said, “You should write this one down.” And I did. Ever since, it’s been part of our regular dinner rhythm. What I love most? It doesn’t need a hundred ingredients or an hour in the oven. It’s one of those humble meals that somehow tastes like it cooked all day.
My kids love it (especially when I crank up the sausage), and I love how it fills bellies without draining our budget. Plus, you can tweak it endlessly—spice it up, stretch it with beans, or lighten it with ground turkey. But for me, this combo right here is the sweet spot. Classic flavors, simple steps, cozy in every bite.
So here’s the version I make most. I hope it ends up in your weeknight rotation too.
Short Description
A cozy, one-skillet dish packed with chopped cabbage, sausage, rice, and bold Cajun spices. This comforting Southern-style meal is hearty, budget-friendly, and full of flavor—perfect for quick weeknight dinners or lazy weekends.
Key Ingredients
- 1 lb ground beef or sausage (or a 50/50 mix)
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 medium head of cabbage, chopped
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 cup cooked white rice
- 1 cup chicken broth (or water)
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
- 2 tbsp olive oil or butter
Tools Needed
- Large deep skillet or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring spoons
- Ladle
Cooking Instructions
Step 1: Brown the Meat
In a large skillet, heat olive oil over medium-high. Add the ground beef or sausage. Cook until browned and crumbly, about 5–7 minutes. Drain any excess fat if needed.
Step 2: Sauté the Vegetables
Add the diced onion and bell pepper to the skillet. Stir and sauté for 3–4 minutes until they begin to soften. Add the garlic and cook for 30 seconds until fragrant.
Step 3: Add Cabbage and Spices
Stir in the chopped cabbage. Sprinkle in the Cajun seasoning, paprika, thyme, salt, pepper, and cayenne (if using). Mix well to coat the cabbage in the spices. Cook for 5 minutes, stirring occasionally, until the cabbage begins to wilt.
Step 4: Simmer with Tomatoes and Broth
Pour in the diced tomatoes with their juices and the chicken broth. Stir to combine everything evenly. Cover with a lid and let it simmer on medium-low for 15–20 minutes, or until the cabbage is tender and flavorful.
Step 5: Add Cooked Rice
Stir in the cooked white rice. Let it cook for another 5 minutes uncovered, so the rice soaks up the juices and blends with the spices.
Step 6: Serve and Enjoy
Taste and adjust the seasoning if needed. Serve hot, optionally garnished with chopped parsley or sliced green onions for a fresh finish.
Why You’ll Love This Recipe
Bold & Balanced: Smoky sausage, sweet cabbage, and spicy Cajun seasoning create a perfect mix of flavors.
Family-Approved: Even picky eaters dig in—mine do every time.
Budget-Friendly: A hearty meal using inexpensive, pantry-staple ingredients.
One-Pot Wonder: Easy clean-up, all cooked in one skillet.
Great for Leftovers: Flavors get even better the next day.
Mistakes to Avoid & Solutions
Overcrowding the Pan:
Mistake: Cabbage steams instead of sautés.
Fix: Use a deep skillet or Dutch oven. Cook in batches if needed.
Using Uncooked Rice:
Mistake: Rice stays hard or soaks up too much liquid.
Fix: Always use cooked rice. If you only have uncooked, cook it separately first.
Too Much Liquid Left Over:
Mistake: Watery final dish.
Fix: Simmer uncovered for a few minutes to reduce liquid after adding rice.
Overcooking the Cabbage:
Mistake: Cabbage turns mushy and loses its texture.
Fix: Simmer only until just tender, about 15–20 minutes is plenty.
Using Store-Bought Cajun Seasoning with Salt:
Mistake: Dish ends up overly salty.
Fix: Taste before adding extra salt. Adjust to your brand.
Serving and Pairing Suggestions
Serve it as a main dish with warm cornbread or a slice of sourdough.
Pair with a fresh side salad (especially something tangy like slaw).
A drizzle of hot sauce or a dollop of sour cream adds a creamy-spicy contrast.
For drinks, sweet tea or a cold beer works great.
This also works on a buffet-style dinner table—guests can scoop and serve themselves easily.
Storage and Reheating Tips
Store: Let cool completely, then transfer to airtight containers. Refrigerate up to 4 days.
Freeze: Freeze in single-serve portions up to 2 months. Let thaw in fridge before reheating.
Reheat on Stovetop: Warm over medium heat, stirring often. Add a splash of broth or water to loosen if dry.
Reheat in Microwave: Use microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between.
FAQs
1. Can I make this vegetarian?
Yes! Swap sausage for plant-based sausage or sautéed mushrooms. Use veggie broth instead of chicken broth.
2. Can I use brown rice instead of white rice?
Definitely. Just make sure it’s cooked and slightly cooled before adding.
3. Will it taste spicy?
It depends on your Cajun seasoning and if you add cayenne. Start mild, you can always spice it up later.
4. Can I make this ahead of time?
Yes, it keeps well. In fact, the flavors deepen after a day in the fridge. Great for meal prep!
5. What kind of sausage works best?
Smoked sausage (like Andouille) gives the best flavor. But any kind—pork, turkey, even spicy Italian—can work too.
Tips & Tricks
Slice cabbage thinly for faster, even cooking.
Want more heat? Add hot sauce or extra cayenne to taste.
Use a mix of red and green bell peppers for color and sweetness.
If using lean beef, add a bit more olive oil so veggies don’t stick.
Add the rice last to keep it from getting soggy.
Recipe Variations
1. Low-Carb Version:
Skip the rice entirely and use riced cauliflower (about 1 cup). Stir it in just for the last 3–4 minutes of cooking.
2. Bean & Rice Cajun Skillet:
Add 1 cup drained kidney beans with the tomatoes for a heartier, plant-forward version.
3. Extra Veggie Packed:
Toss in chopped zucchini, celery, or shredded carrots with the bell peppers.
4. Shrimp Twist:
Use half sausage and half shrimp. Add the shrimp during the last 5 minutes of cooking (they cook quickly!).
5. Tomato-Free Version:
Skip the diced tomatoes and use more broth. Add a splash of lemon juice or vinegar for acidity.
Final Thoughts
Some nights call for comfort, and this Cajun cabbage jambalaya hits all the right notes. It’s warm, flavorful, satisfying, and feeds a crowd with ease. I’ve made this dish more times than I can count, and it still surprises me with how adaptable it is. That humble head of cabbage becomes something so crave-worthy when it soaks up those smoky spices and juices.
Even better, it’s one of those rare meals that’s equal parts nourishing and exciting—nothing fancy, but everything you want in a big bowl. Whether it’s just us around the table or a few extra neighbors who dropped by, this skillet never disappoints.
Hope it brings as much joy (and full bellies) to your kitchen as it does to mine. Let me know if you try it, I’d love to hear how you make it your own.
Cajun Cabbage Jambalaya With Sausage And Rice
Ingredients
- 1 lb ground beef or sausage or a 50/50 mix
- 1 medium onion diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 1 medium head of cabbage chopped
- 1 14.5 oz can diced tomatoes (with juice)
- 1 cup cooked white rice
- 1 cup chicken broth or water
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional, for heat
- 2 tbsp olive oil or butter
Instructions
- Cook ground beef or sausage in olive oil over medium-high heat until browned, 5–7 minutes. Drain fat if needed.
- Add diced onion and bell pepper. Cook 3–4 minutes. Stir in garlic and cook 30 seconds.
- Mix in cabbage, Cajun seasoning, paprika, thyme, salt, pepper, and cayenne. Cook 5 minutes, stirring occasionally.
- Add diced tomatoes and chicken broth. Cover and simmer 15–20 minutes until cabbage is tender.
- Stir in cooked rice and simmer uncovered for 5 minutes to absorb flavors.
- Taste and adjust seasoning. Serve hot with parsley or green onions if desired.
