Heat a large deep skillet or Dutch oven over medium-high heat. Add the olive oil and sliced turkey sausage. Cook for about 3–4 minutes until browned around the edges. Remove and set aside.

Add the ground beef to the same skillet. Break it apart and cook until browned. Leave a little of that browning in the bottom of the pan.

Add the onion, red bell pepper, green bell pepper, and half of the green onions. Cook for 3–4 minutes until slightly softened. Add the garlic and tomato paste and cook for another minute, stirring until the tomato paste gets slightly darker and caramelized.

Stir in the fire-roasted tomatoes, chicken broth, Worcestershire, soy sauce, Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper. Let everything simmer for about 2 minutes.

Pile the chopped cabbage into the skillet. Toss as much as you can with the meat and sauce, cover, and cook for 5 minutes. Remove the lid, toss again, and continue cooking uncovered for another 8–12 minutes, depending on how tender you like your cabbage. Cook until tender with some caramelized edges, but not mushy.

Add the browned sausage back to the skillet and toss everything together. Cook for another 2–3 minutes. Finish with hot sauce and fresh lemon juice, then taste and adjust the Cajun seasoning if needed. Top with parsley and the remaining green onions.