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WATERTOWN, New York (WWNY) – Chef Manning shows us how to make an incredible dirty cabbage.
Dirty Cabbage
1 Tbsp. olive oil1 lb. 90/10 lean ground beef1 tsp. kosher salt, divided1 (12- to 13-oz.) pkg. andouille sausage, sliced into rounds4 medium scallions, thinly sliced, (about 1/2 cup) plus more for garnish1 large (9 oz.) red bell pepper, chopped (1 1/2 cups)1 medium-size (7 oz.) green bell pepper, chopped (1 cup)1 celery rib, chopped (about 1/2 cup)6 garlic cloves, finely chopped (about 2 Tbsp.)6 oz. Pasta Sauce2 Tbsp. Cajun seasoning (such as Weber)1 small (2 lb.) green cabbage, cut into 3/4-in. pieces (about 8 cups)1 cup beef broth1/4 cup cider vinegar1 Tbsp. Worcestershire sauce2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnishHeat oil in a large Dutch oven over medium-high. Add ground beef; cook, stirring to crumble, until browned, about 7 minutes. Stir in 1/2 teaspoon of the salt. Using a slotted spoon, transfer beef to a paper towel-lined plate.Add sausage to Dutch oven; cook, stirring often, until browned, about 5 minutes. Transfer to plate with beef.Reduce heat to medium; add scallions, red bell pepper, green bell pepper, and celery. Cook, stirring often, until softened, 5 minutes. Add garlic, pasta sauce, and Cajun seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage, ground beef, and sausage until fully incorporated. Stir in beef broth and bring to a simmer over medium-high. Reduce heat to medium-low; cover and cook, stirring occasionally, until cabbage is tender, about 25 minutes.Remove from heat. Stir in vinegar, Worcestershire, parsley, and remaining 1/2 teaspoon salt. Garnish with scallions and parsley.
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