A hearty one‑pot cabbage supper loaded with smoked sausage, beef, and sweet peppers. Cozy, colorful, full of smoky flavor and perfect for busy weeknights.

Loaded Sweet Pepper Cabbage Supper

Some cabbage-and-sausage suppers are simple and savory, but this one brings something extra to the table. Sweet peppers.

They melt down into the pot with the cabbage, sausage, and beef, adding not only color, but a delicious, natural sweetness, and a depth of flavor that sets this version apart from the other more classic cabbage dishes I’ve shared over the years.

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You may see similar versions of this dish online called “Dirty Cabbage,” supposedly because it’s “like dirty rice except made with cabbage.” Personally, this dish doesn't give me that vibe at all, but maybe that's just me! Although cabbage stands in for the rice, there's none of the earthy flavor profile or coloring that comes from the inclusion of livers that makes dirty rice what it is.

In my mind, this dish really stands firmly on its own, and it's a smoky, pepper-forward, cozy cabbage supper that really deserves its own name.

Everything cooks together in a Dutch oven or soup pot, letting the flavors blend into a hearty, colorful, one-pot meal that’s perfect for busy nights. The addition of peppers makes it stand apart from other cabbage and sausage dishes.

Why You’ll Love This Loaded Sweet Pepper Cabbage Supper

• It's colorful and flavorful thanks to the sweet peppers that brighten the whole pot.
• With a combination of sausage with beef and cabbage, it makes for a hearty and satisfying full meal.
• The one‑pot convenience makes for easier cleanup and perfect for weeknights.
• Budget‑friendly, made from simple ingredients that stretch beautifully.
• Flexibility. It's great on its own or served with steamed rice, potatoes or buttered noodles and a side of cornbread.

Tips and Variations

• Use breakfast sausage instead of ground beef for a richer, more savory flavor.
• Add a splash of Worcestershire or soy sauce for deeper umami.
• Swap in fresh peppers if you prefer, though frozen just keeps it easy and I always have some in my freezer.
• Stir in cooked rice at the end or spoon over rice for a heartier, bowl‑style meal.
• Add heat with chili crisp, red pepper flakes, or your favorite hot sauce.

Here's what you'll need to make my Loaded Sweet Pepper Cabbage Supper:

• 1/2 tablespoon olive oil
• 1/2-pound smoked sausage, sliced
• 1 pound (80/20) ground beef or breakfast sausage
• 3 cups frozen, sliced mixed peppers with onions, thawed
• 1/2 tablespoon minced garlic
• 1/2 medium head cabbage, for about 8 cups chopped coarsely
• 1/2 cup water
• 1/2 tablespoon chicken bouillon or base
• 1 teaspoon Greek seasoning (like Cavender's #ad) or salt and pepper, to taste
• 2 teaspoons Cajun or Creole seasoning, or to taste, optional
• 1 tablespoon unsalted butter
• 2 teaspoons apple cider vinegar, optional
• 1/2 teaspoon chili crisp or dried chili flakes, or to taste, optional

Here's how to make it!

If you're a regular here, you already know this but for those who are new to my blog, I'm sourcing my ground beef from Meriwether Farms in Wyoming these days and I buy it in bulk to fill the freezer.

I'm a lucky gal to live in the tri state area of Mississippi, Louisiana and Alabama for the wide sources of smoked sausage and Conecuh is certainly one of them. Today I'm using 1/2 pound of their original version.

Slice that up about 1/4-inch thick.

Heat olive oil on medium high heat in a 6-quart Dutch oven or soup pot. Add smoked sausage and cook, stirring regularly until browned.

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This multifunctional spoon (#ad) is a new addition to my kitchen. I love that it not only serves as a slotted spoon to drain off grease, but has several other uses as well to strain, whisk, mash, scoop and stir and not harm your vessels.

Once the sausage is nicely browned, remove and set aside.

Add ground beef or breakfast sausage - I've actually used both and either will work in this dish just fine. Use your meat masher to break it up as it cooks.

Cook through. Do not drain fat.

Add peppers and onion blend to the meat and drippings.

Toss together until the peppers and onion are all coated.

Add half of the cabbage.

Toss, stirring regularly until reduced.

Add remaining cabbage.

Continue stirring regularly until cabbage is reduced.

Return sausage to pot and stir in water.

Add the minced garlic, bouillon or base and seasonings. In place of the water and bouillon you can absolutely use chicken stock or broth.

Cover and continue cooking.

Stirring occasionally, until cabbage reaches desired consistency about 20 to 25 minutes.

Taste and adjust seasonings, add butter, vinegar and chili flakes or chili crisp, if using. Offer hot sauce at the table.

If you love a cozy, colorful, flavor‑packed one‑pot meal, this Loaded Sweet Pepper Cabbage Supper is going to earn a spot in your regular rotation. Whether you serve it straight from the pot, spoon it over rice, or pair it with cornbread, it’s hearty, comforting, and just different enough to feel special. It's just the kind of cozy, colorful meal that feels right at home on any weeknight table!

For more of my favorite cabbage recipes, check out the collection on my Pinterest page!

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