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Begin by cutting the cabbage in half, then into quarters, and remove the cores. Slice the cabbage thinly and set it aside.
Chop the peppers, onions, and celery to prepare the Cajun Trinity, then set that aside as well.
Cut the andouille sausage into small bite-sized pieces.
In a pan, heat the red jalapeno chili oil and add the andouille, cooking it until it becomes crispy with little crunchy edges. Once done, remove it from the pan and set aside.
In the same pan, add the ground beef and spicy sausage, breaking it apart and cooking until fully browned.
Once the meat is browned, add the Cajun Trinity (onions, celery, and both red and green bell peppers) to the pan, mixing it in and allowing it to soften.
Season the mixture with kosher salt, fresh cracked black pepper, onion powder, garlic powder, paprika, pureed garlic, Italian seasoning, and Tony's Creole seasoning.
Add a few shakes of Worcestershire sauce and stir everything together.
Pour in a bit of beef broth to add moisture and mix it in well.
Finally, add the sliced cabbage to the pan, incorporating the andouille back in. Cover the pan and let it cook for a few minutes until the cabbage begins to wilt, then stir again.