Filthy Cabbage Potatoes is a hearty one pot dinner of ground beef, bacon, Yukon potatoes, and cabbage, simmered together in a Creole seasoned beef broth with a kick of jalapeno. It comes out rich, smoky, and filling, and it is just as good served over rice or eaten straight from the pot.
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Filthy Cabbage Potatoes with Ground Beef Recipe
Bacon and ground beef build the base of this one, browned in stages so both add real flavor to the pot before anything else goes in. A short flour and broth step turns everything into a thick, savory gravy that the potatoes and cabbage simmer in until tender. Creole seasoning and a fresh jalapeno keep it warm and a little spicy without taking over.
This makes 6 hearty servings out of one pot, and leftovers reheat just as well the next day.
Ingredients
- Ground beef and bacon - browned in stages, both build the savory base of the dish.
- Yukon potatoes - cut into 1 inch half moons so they cook through in the simmer time.
- Green cabbage - cut into strips and added toward the end so it stays tender but not mushy.
- Red bell pepper, onion, garlic, jalapeno - the aromatic base with a little heat from the jalapeno.
- Tomato paste, flour, beef broth - what turns the pot into a thick, savory gravy.
- Creole seasoning, paprika, oregano, Worcestershire sauce - the seasoning that gives this its rich, smoky depth.
Julia's Tip
Give the potatoes their full simmer time. It is tempting to pull the lid early once the cabbage looks tender, but the potatoes usually need those extra minutes to go from firm to fork tender. Check one with a fork before you call it done.
If you like this style of dish, my Irish colcannon is another cabbage and potato combination, just a much gentler, milder one.
How To Make Filthy Cabbage Potatoes with Ground Beef - Step By Step Photos
- Cook the bacon over medium high heat until crisp. Remove and set aside.
- Leave the bacon fat in the pan and brown the ground beef in it until golden and cooked through.
- Add the Creole seasoning, paprika, salt, and oregano, and stir. Add the tomato paste and cook 1 to 2 minutes.
- Add the onion, potatoes, and red bell pepper. Cook 3 to 4 minutes.
- Sprinkle in the flour and stir to coat everything.
- Slowly pour in the broth, stirring constantly.
- Add the Worcestershire sauce, garlic, and jalapeno, and cook 1 minute.
- Add the bacon and cabbage, cover, and cook over medium low heat for 20 to 25 minutes, stirring occasionally, until the cabbage is tender and the potatoes are fork tender.
- Uncover, stir, and taste for salt, adding more if needed.
- Garnish with parsley and serve over rice or on its own.
If you liked my dirty cabbage and noodles, this is the potato based cousin, same trend, different starch.
What To Serve With Filthy Cabbage Potatoes
- Steamed rice to soak up the gravy
- Cornbread or crusty bread
- Hot sauce on the table for anyone who wants more heat
Tips
- Cut the potatoes evenly. Pieces around 1 inch cook at close to the same rate, so you do not end up with a mix of done and underdone.
- Do not rush the covered simmer. This is where the potatoes finish cooking, give it the full 20 to 25 minutes.
- Brown in stages. Bacon first, then beef in the rendered fat, builds more flavor than cooking everything together.
- Taste before adding extra salt. The Creole seasoning is salt-free here, but bacon and broth both add their own salt.
Variations
- Make it milder. Leave out the jalapeno or remove the seeds and ribs before mincing.
- Swap the meat. Ground turkey or smoked sausage in place of beef both work with the same seasoning.
- Add a can of diced tomatoes along with the broth for a saucier, more stew-like version.
- Make it gluten free. Swap the flour for a gluten free flour blend or cornstarch.
My Potatoes Are Still Firm, What Do I Do?
Cover the pot and keep simmering over medium low heat, checking every 5 minutes with a fork. Potato cook time can vary depending on how large the pieces are cut and how hot your stove runs, so do not be afraid to give it more time than the recipe states.
Can I Make This Ahead Of Time?
Yes, and it reheats well. Make the full recipe, cool, and store in the fridge. Reheat gently on the stove with a splash of broth or water if it has thickened up too much.
How To Store Filthy Cabbage Potatoes with Ground Beef
- To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
- To Reheat. Warm on the stove over medium low heat, adding a splash of broth if needed. The microwave works for single portions.
- To Freeze. Freeze in an airtight container for up to 3 months. The potatoes soften a bit more once thawed, but the flavor holds up.
More Cozy One Pot Dinners You'll Love
Before You Head Out
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Recipe Card
Filthy Cabbage Potatoes with Ground Beef
Ingredients
Equipment
Method
- Cook the bacon over medium high heat until crisp. Remove it and set aside.4-5 ounces bacon
- Leave the bacon fat in the pan and brown the ground beef in it until golden and cooked through.1 pound ground beef
- Add the Creole seasoning, paprika, salt, and oregano, and stir. Add the tomato paste and cook for 1 to 2 minutes.2 tablespoons Creole seasoning, 2 teaspoons sweet paprika, 1 ½ teaspoons salt, 1 teaspoon oregano, 2 tablespoons tomato paste
- Add the onion, potatoes, and red bell pepper, and cook for 3 to 4 minutes.1 yellow onion, 2 Yukon potatoes, 1 red bell pepper
- Sprinkle in the flour and stir to coat everything.2 teaspoons flour
- Slowly pour in the broth, stirring constantly.2 cups beef broth
- Add the Worcestershire sauce, garlic, and jalapeno, and cook for 1 minute.1 tablespoon Worcestershire sauce, 2 tablespoons garlic, 1 medium fresh jalapeno
- Add the bacon and cabbage, cover, and cook over medium low heat for 20 to 25 minutes, stirring occasionally, until the cabbage is tender but still has some bite and the potatoes are fork tender.4-5 ounces bacon, 1 pound green cabbage
- Uncover, stir, and taste for salt, adding more if needed.1 ½ teaspoons salt
- Garnish with parsley and serve over rice or on its own.fresh parsley
Nutrition
Notes
- Cut the potatoes no larger than 1 inch: they need the full simmer time to cook through, so keep the pieces small and even.
- Check the potatoes before serving: pierce a piece with a fork. If it still has resistance, cover and simmer a few more minutes rather than serving them underdone.
- Brown the beef well: those browned bits at the bottom of the pot build most of the flavor in the finished dish.
- Storage: keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium low heat, adding a splash of broth if it has thickened.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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