How should you reheat dirty cabbage?
The best way to reheat dirty cabbage is to transfer it to a skillet and reheat it over medium-low heat, stirring occasionally, until it’s warmed through.
Dirty Cabbage Tips
What’s the best way to cut cabbage for dirty cabbage?
This recipe calls for roughly chopped cabbage. Just like when shredding cabbage, you’ll want to remove the core first. To do so, cut the cabbage stem so that the head of cabbage sits flat on the cutting board. Then, slice straight down the middle of the cabbage head to cut it into two halves. To remove the stem from each half, make two diagonal cuts around the stem, then pull it out and discard it. Then, simply cut each half vertically into 1-inch slabs, and chop each into one-inch pieces.
What can you serve with dirty cabbage?
Like dirty rice, you can serve dirty cabbage as a side dish alongside grilled chicken or pork chops. Or, serve dirty cabbage as a main dish with a thick slice of cornbread on the side.
What can you make with leftover dirty cabbage?
My favorite way to use leftover dirty cabbage is to make soup with it. Simply add broth (vegetable, chicken or beef would all work) to a large soup pot, then stir in an equal amount of leftover dirty cabbage (for example, 4 cups of broth and 4 cups of leftover cabbage) and simmer it until the meat is heated through. Serve it with a simple green salad and some crusty bread, and dinner is ready in no time!
Ingredients
1 tablespoon olive oil
1 pound ground beef
12 ounces fully cooked andouille sausage links, sliced
1 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped celery
1 tablespoon minced garlic
1 medium head cabbage, shredded
1 tablespoon Cajun seasoning
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
Directions
1
Heat olive oil in a 6-qt. Dutch oven over medium-high heat. Add ground beef; cook until browned, 4-6 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
2
Add andouille sausage; cook until browned, 6-8 minutes, stirring often. Transfer to the paper towel-lined plate.
3
Reduce heat to medium; add onion, red pepper, green pepper and celery. Cook until softened, 3-4 minutes. Add garlic; cook until fragrant, 30-60 seconds. Add cabbage; season with Cajun seasoning, salt, smoked paprika, pepper, cayenne and crushed red pepper flakes. Stir in ground beef and sausage. Reduce heat to medium-low. Cover; cook until cabbage is tender, 25-30 minutes, stirring occasionally. Serve immediately.
Nutrition Facts
1 serving: 359 calories, 23g fat (8g saturated fat), 120mg cholesterol, 1169mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 27g protein.
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