Grilled Dirty Cabbage on the Arteflame

The smell of smoked sausage hitting a blazing hot grill grate is hard to beat. Combine that with savory ground beef, sweet caramelized onions, bell peppers, and a mountain of chopped cabbage soaking up all those rich, meaty drippings. This grilled dirty cabbage is trending across the internet right now, and for good reason. It is a massive, flavor-packed, one-pan griddle meal that feeds a crowd and satisfies serious outdoor appetites.

Cooking dirty cabbage on the grill takes a great concept and makes it exceptional, giving you those crispy, charred edges and a deep smoky flavor you simply cannot get indoors.

Why This Recipe Works

The Arteflame grill was practically built for this kind of cooking. You get the best of both worlds: searing the sliced smoked sausage over the ultra-hot center grate for an instant smoky char, then moving it out to the flat solid-steel cooktop to mingle with the rest of the ingredients.

The natural heat zones of the cooktop griddle let you brown the ground beef on the blazing hot inner ring while gently caramelizing the massive pile of cabbage on the medium-heat outer edges. Nothing burns, everything cooks at its own perfect pace, and the rich meat drippings naturally baste the vegetables as you toss them.

Kitchen Wisdom

• Keep the cabbage chunky: Chop the cabbage into larger squares rather than fine shreds so it holds up to the heat and retains a satisfying crunch.
• Use the drippings: Do not wipe the cooktop after browning your meats. Let the cabbage and peppers absorb that flavorful beef and sausage fat.
• Manage your liquids: Add the broth a little at a time. The flat cooktop will evaporate it quickly, steaming the cabbage and concentrating the savory flavors.
• Don't skimp on seasoning: Cabbage handles bold flavors beautifully. Be generous with your Cajun seasoning for that signature kick.

Make It Your Own

• Swap the protein: Use spicy Andouille sausage or ground pork instead of beef for a different flavor profile.
• Add some heat: Toss in diced jalapeños with the bell peppers or finish with a heavy dash of hot sauce.
• Make it cheesy: Sprinkle sharp cheddar or pepper jack cheese over the cabbage right before pulling it off the grill.

Ingredients

• 1 lb ground beef (80/20 preferred)
• 1 lb smoked sausage, sliced into rounds
• 1 large head of green cabbage, cored and chopped
• 1 large bell pepper, diced
• 1 medium yellow onion, diced
• 2 tablespoons tomato paste
• 1/2 cup beef or chicken broth
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil (plus more for the grill)

Instructions

Step 1: Prepare the Grill

1. Pour some vegetable oil on three paper napkins, place them in the grill, stack firewood over the napkins and light the paper. The grill is ready to cook in about 20 minutes. Lightly oil the cooktop before cooking.

Step 2: Sear the Sausage

1. Place the sliced smoked sausage directly on the center grill grate. Sear for 1 to 2 minutes per side until they develop a dark, smoky char. Move them to the outer edge of the flat cooktop to keep warm.

Step 3: Brown the Ground Beef

1. On the hot inner ring of the cooktop, add the ground beef. Break it apart with a spatula and cook until nicely browned. Push the beef outward to join the sausage.

Step 4: Caramelize the Vegetables

1. Add a splash of olive oil to the medium-heat zone of the cooktop. Toss on the chopped cabbage, diced onion, and bell pepper. Sauté in the meat drippings, tossing frequently until the cabbage begins to soften and the edges get crispy and charred.

Step 5: Combine and Season

1. Pull the beef and sausage back into the cabbage mixture. Stir in the tomato paste and Cajun seasoning, ensuring everything is evenly coated.

Step 6: Deglaze and Finish

1. Pour the broth over the mixture. Let the liquid bubble and reduce on the hot steel, steaming the cabbage until tender but not mushy. Remove from the grill and serve immediately.

Tips

Mastering heat-zone management on the Arteflame grill is the secret to perfect grilled dirty cabbage. The solid-steel cooktop is hottest near the center grate and cooler toward the outer edge. This allows you to cook ingredients requiring different temperatures simultaneously. When browning the ground beef, keep it on the inner ring where the heat is intense enough to create a great crust. The cabbage needs space and slightly lower heat to caramelize without turning to ash, so utilize the broad outer zones. If your cabbage is cooking too fast, simply slide it further toward the outside edge. You can always pull food back to the center if you need a quick blast of heat to finish reducing your broth.

Variations

This recipe is highly adaptable to whatever you have in the cooler. Once you master the basic technique on the flat cooktop, try these easy twists to mix up your outdoor dinners.

• Spicy Cajun Dirty Cabbage: Swap the smoked sausage for spicy Andouille and add a diced jalapeño to the vegetable mix.
• Keto Bacon Cabbage: Skip the tomato paste, add half a pound of chopped thick-cut bacon, and use the rendered bacon fat to fry the cabbage.
• German Style: Replace the Cajun seasoning with caraway seeds, use bratwurst instead of smoked sausage, and finish with a splash of apple cider vinegar.
• Turkey and Chicken: Lighten the dish by using ground turkey and smoked chicken sausage, adding a bit more olive oil to compensate for the lower fat content.

Best Pairings

Grilled dirty cabbage is a hearty, heavy meal that stands perfectly well on its own, but pairing it with the right sides elevates the whole experience. You want sides that can easily cook on the cooler edges of the Arteflame while your cabbage takes center stage.

• Grilled Cornbread: Toast slices of sturdy cornbread directly on the flat cooktop to soak up the savory, spicy broth.
• Charred Corn on the Cob: Roast whole ears of corn on the center grate, then finish with butter and Cajun seasoning.
• Crispy Smashed Potatoes: Boil baby potatoes ahead of time, then smash and fry them in the beef drippings on the griddle.
• Cold Beer: An ice-cold crisp lager or a hoppy IPA cuts right through the rich, fatty flavors of the beef and sausage.

Conclusion

Cooking this trending dirty cabbage on the Arteflame grill takes a simple internet craze and turns it into a masterpiece of outdoor cooking. The searing heat of the center grate gives the sausage an unbeatable wood-fired crust, while the expansive flat cooktop provides the perfect canvas for caramelizing massive amounts of cabbage and beef. It is practical, delicious, and exactly the kind of food that brings people together around the fire. Grab your ingredients, fire up the grill this weekend, and experience why this hearty, savory dish is taking the internet by storm. Your friends and family will be asking for this recipe all season long.