Southern-Style Dirty Cabbage Skillet

Method

1. Heat a large skillet over medium-high heat. Add the sausage and cook until browned and it has released some of its fat. Transfer to a plate, leaving the rendered fat in the skillet.
2. Add the ground beef and let it cook undisturbed until deeply browned underneath. Break it up with a spatula and continue cooking until browned and cooked through.
3. Add the onion, bell peppers, and celery and cook until they begin to soften. Add the garlic and cook until fragrant.
4. Add the paprika, smoked paprika, thyme, and black pepper. Cook, stirring, until fragrant.
5. Add the cabbage in batches if needed, tossing between each addition as it wilts and makes room in the skillet.
6. Return the sausage to the skillet and add the beef broth and Worcestershire sauce. Cover and cook until the cabbage begins to soften.
7. Remove the lid and continue cooking until the excess liquid has evaporated and the cabbage is tender but still has some bite, with a few browned edges. Taste and season with salt only if needed, as the sausage, broth, and Worcestershire sauce may already provide plenty of salt.