Dirty Cabbage Is Going Viral… So I Had to Make It My Way

Okay folks, listen, today we making dirty cabbage, all of the flavor of dirty rice, but with the tender cabbage, smoked sausages, ground beef, peppers, onions, and Cajun seasoning. Now this one is so easy, listen, it's hearty, budget-friendly, and packed with deep southern flavor. So you know how I say, let's get it. Okay, like I always do, I like to fly over these ingredients so you guys can see, right? You guys are going to like this right here. Now I got the whole rainbow of bell peppers, right? We got green, yellow, orange, and red. Then we got some assortments of, you know, other ingredients. I have them all measured out, and don't forget the full ingredient list is on my website, smokeandgrillitwithab.com, and that's W-I-T-A-B.com. Okay, so what we're going to do now is, we got to multitask when we're making this, because this dish should only take you about 20-25 minutes, right, to make. Now you got everything measured out, we got to do a little bit of prep work, right? So listen, I got my head of cabbage, I'll just set this over here off to the side, and then we got onion, and then we got our bell pepper. Okay, so look, this is what we're going to do. We're going to start with the andouille sauces, right? Let me just open this up right here, and I use andouille sauces because it gives that deep, you know, southern, you know, flavor. And, you know, when you're using cabbage, it's so absorbent, and it just put all of that flavor back along with the Cajun seasonings. Oh man, this is just on fire, right? So let me go ahead, turn my Dutch oven on. I'm going to start with like a, we just start with a medium hot, no, not a medium high, we'll start with a medium flame. And so now what I'm getting ready to do is just cut this down into like medallions. You guys can cut it however you would like, you know what I mean? I like mine to be a little meaty, so I don't cut them as thick, you know what I mean? When you cut them thin, I mean you're going to have a lot more. And so let me just move these out of the way so I can show you exactly what I'm talking about. And that'll be, you know, they're all about this size right here, see? So let me just finish this right here, you know, and then we're going to go ahead and put those in the Dutch oven and start to brown these. Okay, so I can see right now that my Dutch oven is, you know, up to temp. You can actually hear it once we put this in here. Now listen, we only going to brown this for about, I don't know, I'm going to say about three or four minutes and more like four minutes. If you got it on medium, we'll just go four minutes. Meanwhile, just make sure I got these. I just want to see each one of these, you know, medallions to make sure that it's cut. I mean, excuse me, touching the, you know, the surface so I can get maximum contact, right? I don't want nothing riding over the top or nothing like that. On top of another one, we keep them like that and we'll let those work. All right, meanwhile, we're going to go ahead and just prep, you know, our bell peppers. Now it's up to you guys how you want to do it. I don't really do my bell peppers really small when I'm doing cabbage. I like mine to be a bigger, for the lack of better words, it's like just a larger, you know, dice size. So to give you guys an example, this is what I mean. See, I think my slices are, you know what I mean? And then when I cut them like this, that's about the size that I'm looking for. Now, if you guys want to dice yours down, you can. Remember, dicing is more for the flavor, right? If you want it to be a little bit more intense, you know what I mean? But I like the taste, you know what I mean? So, and not to mention that it looks good. Now I'm going to do the same thing. Now, actually I'm coming up on about two minutes. Now it's time for us to turn those, that andouille sauces over. All right. And the way I do it is look, you see that? I don't want to charm. I just like to get them like that. Now you guys can do it. I mean, we don't, we're not in no rush like that. So what you can do is you can take your tongs and just turn each one of these over with. And so once you've got them all flipped over like this, now the ones that are concentrated underneath, because I'm using this burner, like this gas is right here. Those are going to be the darker ones you see. But right now we on paste. Let me go ahead and prep one more and then we'll take these out. Okay. So we diced up there. I turned my flame off on my andouille sausages, you know? So look, when I take my onion, I do it like this. We just call that an eight. You don't need to dice these or nothing like that unless you want to have them diced, but this is fine. When they get hot, this is all going to wither down too and put this flavor in there also. So look, real simple. You guys got to love this. And if you like regular fried cabbage, you're going to love it the dirty style way, you know? So right now, like this is really trending you guys, you know, just check it out. Quite a few people are doing it. I done it a few times now. I said, you know what? I usually don't normally do them trendy videos, but I got to get down with this one here. Now I had an orange bell pepper here. I'm saving this because I already got one, two, three, right? No need to put the fourth one in there. And plus, I got another video to film after this. I'll let you guys just wait to see what that is, but that'll use this one. So at least I don't have to buy an extra one. All right. So now let's go ahead and take these out. Now, everything that it leaves in here, that andouille flavor, along with what I did was before I even put it in there, is I put some extra virgin olive oil down at the bottom, even though it was going to render its own. I just put enough just to coat the bottom, right? So we'll put these over here, right? We'll let these rest, but check it out. We left a lot good, you know, flavor inside the pot. Not that much fun, but it's in there, right? So now I'm going to bring my fire back up, right? We're going to start again to a medium high flame. There we go. And next thing we're going to do is we want this flavor to go ahead and marry, you know, with our 80-20 ground beef. Now, after like, I mean, just about after like a minute, I go in here with my meat masher, you know what I mean? And look how it just breaks this up. Can you believe it's still some of you guys out there that don't have one of these? Very inexpensive, easy on your, you know, your, you know, your tools, meaning like you can use this on any of your nonstick. It won't scrape or break none of that film off. It won't mess up the bottom of your cast iron. I mean your Dutch oven, right? So I just break this up and we're going to let this cook. Then it moves real fast from here, folks. All right. So if you look, I don't know if the camera's picking it up. It's like a little faint, light pink. That's fine because we're going to continue to cook from here on out, right? So I'm going to look at it now and see, do I need to break this down anymore? So if I do, I just take it, break it, right? Once I have it down to like a true ground beef, right? And that's 80-20, folks. Put this over here like that. Now we're going to come with our butter. I know that sounds crazy to y'all right now, but we're going to use it. You drop this, we're going to trust the process, right? This is our butter. This'll work in here, give us that buttery flavor. Ooh, we got andouille in here, garlic infused olive oil, ground beef, and butter. Now we're going to add all of our veggies in there. So we got onion. I always give my onion a head start. No matter what I'm doing, when I got onion, those go in first for me, right? Now I'm going to wait about 30 seconds. Let them just, like I say, get a head start looking for that butter. That butter should be about just about gone. Oh yeah. Oh no, almost. See, there it is. It's working its way down. You know, butter and onion work well anyway, right? All right. So after a minute, you know what I mean? Then I come with the rest of my veggies, right? So no matter if you don't have all of these colors, you don't have to use them. You know what I mean? It's completely optional, but it does give it a great look. I'm not going to lie. And the taste is there too, though. All right, so now we're going to let this work. We want to have all this. I keep using the word merry for my homie, man. He got me put on this word right here, and I'm stuck on it right now. I got to say, hey, we're going to stir all of this and let it bloom. I love it. All right, next, we load up our garlic press. All right, let's get this going. You just hold this like this, and it doesn't make a difference because I got the whole complete bottom of the Dutch oven is covered, right? So when I do that, I don't have to worry about it getting on the actual hot part, right? So we don't have to worry about burning it, right? So we just do this, and then let me just show this part. You see how, like, you got anything that was left over? I take all of this, because this is all garlic, folks. We put that in there, and then we just reload, and then we press. We get it all, and I hadn't said nothing in, like, my last couple of videos. Don't forget to have that hot, soapy water, right, so that you guys can just, like, rinse and then put your, you know, dirty dishes in there, and then in between, you know, you're waiting when you're cooking, you can go ahead and, you know, wash them dishes. That way, when you're done, you're done. Now, you ready? Now, we're just going to give it a stir, and I'll know when it hits the bottom. Once it gets that heat on it, you can smell the aromatic that kicks off of it right off the bat, right? Ah, I smell it now. There we go. Hello, garlic. Now, I know you guys are looking at that right there. Look, it looks nice and colorful. I've always said, though, if the dish look good, it's going to taste good, right? And I'm sure you can go out there and make something that look good that's not, but you guys get the point, you know what I mean, not just being funny. So we take pride in our presentation, and look at that onion, ground beef. You don't see the garlic, but you can hear it. Your spidey senses should be tingling right now. All right, so look, if you notice how I staged everything right here on my cutting board, like I said, we already just went ahead and, you know, measured everything out, right? So this is the next stage. I don't have them all over my counter like I had them before. This is what I'm using. So now I'll just start, you know what I mean? We start adding this in here. It's really like, almost like I would say, a dump and go. Once you have all of that out, get this. You want it all, right? Now that we have that, put that over there. Now we hit it with this fresh black crack. Then we're going to give it a stir. That right here, you guys know where we're going with it right now. Look at that. So some of y'all are asking like, well, how much is he going to put in there? I don't know. I feel like you can't put enough, you know, black pepper in there, especially if it's fresh. But here we go. Oh yeah. Everything's sweating down like it's supposed to, right? Yeah, that's it. Look at this right here. Uh-huh. Look at these onions. They on their way. Now you can cut this down any kind of way you want to, right? So this is the bottom. Obviously it was connected down there. So what I do is I just cut this down the middle, just like this, right? So when you got the halves, you can get this out easy. And that's just how I did it, that cross little section like that. Look, I just take the knife, go in this way, go in that way. I'm going to tell you the truth. There is no right way or wrong way. I just get rid of this. Uh, I did this in like another video and somebody said, Hey, we don't throw that away, AB. I mean, if you guys use it, then you know, by all means use it, right? We just want to get in here, take this little hard part out like that. But I can tell you this though, as long as you cook it, I mean, if you cook it long enough, everything gets soft, right? So now we just go ahead and, you know, cut this down a little bit bigger. I almost felt like I was making a lettuce. That's why I cut that in the first couple of cuts. So small, right? So we take this. All right. Now we're going to introduce the cabbage, right? So we'll just start adding this. That depends on how big your Dutch oven is. And all of that is as far as how much you can put in here, but we'll just get this in here. And like, you saw what I just did. Like if I got something that I feel like it's too big, I'll just go ahead and, uh, you know, cut it. Right. So we do do this. And if you didn't know, cabbage is like lettuce. You know what I mean? It's nothing but a water, just enough structure to keep it together. You know what I mean? So listen, that's where you get a lot of your flavor from too, that are going to this pot. Now I'm going to add a little bit more. Actually this size cabbage and what I'm using here for a Dutch oven, this will all fit in here. And what you want to do is I should have said something in the beginning, the pot that you need, you use, you need to have a top because we're going to do a lot of steaming, right? So let me get this in here and let this weather down just a little bit. And then we're going to introduce, you know, our broth and our W sauce. All right. So now we're going to reintroduce. Y'all forgot about that, huh? You know, I didn't. Right. Now we're going to add our broth because we're going to need something that's going to steam. And you can hear it down there at the bottom. Yes, sir. This is what's going to make the cabbage nice and soft. It's that steam. And then the cabbage is going to release its cabbage-ness. I don't want to say cabbage juice. You know what I'm saying? There's cabbage-ness in the bottom. All right. And then don't forget about the W sauce. Now we got to get that top on there. That bottom is starting to, you know, soften up and get smaller already. So I kind of like to work it around like this. Main thing is you just want to make sure that it all get wet. Look at that. Uh huh. Let me put that top on and I'll see you guys in about, we look at it again in about 10 minutes. Break it away so we don't get no burns. All right. Let me turn this off. Now this took about, uh, I'm going to say 20 minutes total. Right. And the only thing you guys should have had left was a little bit of the vinegar. Right. So we'll take that. We'll just add it. It's just like, really like a splash. You want to make sure you mix it good. And then we taste. If you think it needs anything else, you can go ahead and make your adjustment here. But I just suggest you guys try it like this. Look at this right here. Isn't that a whole lot of goodness. Look at that. And that right there is dirty cabbage. Ooh. All right. So now I got me some rice right here. I'm going to go ahead and take, you know, some of this cabbage, you know, since it's dirty, you got ground beef, you know what I mean? Cabbage. Ooh, look at the juice in here. You got your Aunt Dewey. Right. Oh man. I can barely talk folks. Let me just go ahead and get some more of this and then we get some of this. I mean, that right there is fire. You want that on your, you know, your rice. So you should have something to look like this. Let me go ahead and just hit it with a little bit of this green onion top. I shredded this one. Then I still like to put a little bit of, you know, diced green onion on the top. And then let me go ahead and take a picture of that real quick. And then we're going to eat some of this. I know I'm supposed to wait and taste some, but I just tasted it. Now I got to hit this Aunt Dewey, you know, with a little bit of this rice. I got onion, yellow bell pepper. Hold on. I'm going to tell you all the truth, folks. This ain't going to last long. Now, for all you guys that had just, you know, the regular style or did it the way I did do my normal, you know, fried cabbage, this right here, if you, you know, I always talk about like, let's do something and have it over the top. This is it right here. So really being honest with you, I'm just going to say this right here. If you guys are looking for a hearty, budget-friendly meal right here, because this right here is, it don't get no more budget-friendly than this right here. Right. We all got rice. Once you put all this together, mix it all up and taste it, I'll be hard-pressed to hear what you would do to make this, you know, even better. Now, with that being said, let me just take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. Now is the time for me to hit that refrigerator over there and get that tall ice cold glass of iced tea. With that being said, folks, I'm at a loss of words. That right there is fire. I'm out. Peace.