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Heat a large Dutch oven or deep skillet over medium-high heat.
Add the sliced andouille sausage and cook until lightly browned.
Add the ground beef and Italian sausage. Cook, breaking the meat apart as it browns. Do not drain the grease.
Sprinkle the flour over the meat mixture and stir until everything is evenly coated.
Add the tomato paste and a few dashes of Worcestershire sauce. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and develops a deeper flavor.
Add the diced bell peppers, onion, and garlic paste. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the beef broth and stir in the Beefy Onion Soup Mix. Season with Nature’s Seasoning and Creole seasoning to taste. Stir until well combined.
Add the cabbage a few handfuls at a time, stirring after each addition until it begins to wilt.
Cover and cook for 15–20 minutes, stirring occasionally, until the cabbage is tender and coated in the sauce.
Taste and adjust the seasoning as needed before serving.