Dirty Cabbage 2.0 with Smoked Sausage and Cornbread Topping

Okay, folks, what's going on? Now, listen, I don't want you guys to say that I don't be listening to everything that you guys put in the comments. Now, you guys have made dirty cabbage go crazy, and one of the thing that was like the common denominator was, everybody was saying, where's the cornbread, A.B.? Check this out. So today, we putting that Southern dinner into one skillet. Okay, like always, I like to just go over some of my ingredients. Now, you guys seen these ingredients, you know what I mean, when I did the dirty cabbage, so this is it right here. When you say dirty, look, we got the 80-20, you know, ground beef. We gonna go ahead and get all of that going. We got ourselves, you know, some Andouille, you know, Cajun-style Andouille smoked sauces. Then I got a head of cabbage. Now, actually, I got two. I'm gonna be doing it in my cast iron skillet, you know, so we don't want to put too much in there because we got to cover this. I'm gonna show you all of that. Now, you guys get over here to this part right here. I like to keep everything grouped together as I need them. So just for the video purposes, so you guys can see, these are ingredients for us to make our cornbread. And as always, the full ingredient list is on my website. That's smokingandgrillingwithab.com. And that's W-I-T-A-B.com. All right, so look, I'm gonna be doing everything inside of my cast iron skillet, right? So what I'm doing now is just getting ready to cut these down into, like, you know, I almost wanted to say bite-sized, but these are, like, my bedagging, you know what I mean, or just slice them down. You guys can make them as thick as you like or as thin as you would like. You kind of, like, just want them all to be around the same size, meaning so that way when you're cooking these, they can all be ready, you know, at the same time, right? Now, I'm gonna take this piece right here. There's another one in here somewhere. Oh, this one, I'm the chef. This is already cooked. All we're doing is, like, browning it, putting some flavor on it, right? And we are heating it up and getting it to release some of its flavor. You know, that andouille flavor is fire, folks. If you guys never had it, which I don't know, there's a few of y'all out there who probably haven't had it, but if you've been following this channel for a minute, andouille is the way to go, right? Now, I'm gonna just take these and put these in my skillet. You'll hear them. They'll start to sizzle right off the back. I already put a medium flame under this. I started doing that before I even pushed record. Don't forget, I'm using a cast iron and we want it to spread. I'm actually gonna put this in here. You know, for myself, I'll just keep an eye on it. And what I'm doing now is just making sure all of them are flat so that we can get a little bit of color and to heat it up so it'll leave that flavor in the skillet. Now, meanwhile, we're gonna multitask, folks. So what I'm gonna do here is I'm gonna go ahead and start prepping my, you know, my bell peppers. You guys are gonna like this because this is like the cabbage, so it's nothing really fine. Not no fine dice. Let me just get these cleaned up and I'll show you how we move to the next step. Okay, now that my bell peppers are done, I'm gonna go ahead and take these out. You guys can see a little bit of the char that we put on there, right? Get these out. I mean, if you look right here, this is white, right? I didn't put no paper on here because I don't want to dry these out or have that, you know, paper towel suck none of the, you know, none of the flavor and the juiciness off of these, all right? So we just put them in here. If anything drips on this, we'll just add it. Now, I just want to show you this part right here because we doing and doing, right? And by me having a black skillet, you're not really able to see, you know, what it has left behind. But if I move this right there, look at the color. You see that right there? That's all of that andouille flavor. That's all in here on the bottom of my skillet, right? I'm gonna show you how to build layers on top of layers on, you know, we're gonna get that flavor, folks. All right, so now we're gonna come in with the ground beef, right? Again, this is 80-20. Okay, so you want to get yourself one of these little meat masters, right? I put it down like this and I go this motion. If you guys want to know how to do it. I've seen people do it like that. That works too if you got the bigger chunk. But this is just a motion that I use. So down like this and we let it work. You just keep doing that. You just want to get it, you know, the ground, more ground or broke up as possible, right? And then when I'm spreading it all over, it's picking up that andouille flavor that we put in here. Okay, so right about here is where I want to go ahead and preheat my oven, right? Now we're gonna preheat this, you know, to 400 degrees. So we just put 400 and hit start. Meanwhile, we'll go back to this and keep getting this ground beef. Start putting the pepper, just seasoning and all that stuff in there. You know what I mean? We finna just make this good. We finna build that flavor, folks. Okay, so what I'm gonna do now is add in my next ingredients. So it goes like this. I'm gonna start with my bell peppers, right? So we want to put these in here and let these start to render down, right? So I'll add this, just like you guys see. Get that in there, right? I got something else to add to it also. We got our butter. Put that in there. Some of y'all are probably thinking to yourselves right now, like, A.B., you putting butter on ground beef? Yes, sir. You know we want that butter beef flavor, right? It helps make the, you know, the rendering process when you're doing your veggies. You know, they look better. They got that little glisten, right? We'll just let the heat work that down. Right, but most of all, it'll be that flavor. Now, we gotta add that garlic. I got a lot in here. I'm just gonna leave this right here and let this work. You know, meanwhile, I'm getting my press. I got some big garlic, got a clove right here too. So we just add this in here like this. Now, because I got a lot of ground surface down here, I don't have to worry about me burning my garlic, right? So I can just put it right here on top. And if I didn't have enough volume down there, what I do is I, you know, scrape it all to one side and add my minced garlic as I'm doing it, just on top, especially since I'm making a video, right? So, and then one thing I like about this press here, everything that's left, like look at all of that, we're gonna press that into garlic too. We want all of the flavor, right? So let's get that in there like that. Scrape that down, get you something, you know, hard. Obviously I'm using my spatula. You can use the back of a knife. Set that over here. And one thing, when you see me kind of like reaching over to the, my left is probably you guys' right. What I'm doing is I'm putting everything in the hot, soapy water, right? You gotta have that, folks. Now you wanna go ahead and just give this a nice little mix. You want it to incorporate, right? And you want that garlic, that minced garlic to release its flavor, right? And that's where that heat comes in at. You know right off the bat, because as you cooking this, it smells incredible, right? We almost cooked everything with a little garlic. All right, so now we're gonna add this onion, which I probably should have had gotten it together, you know, a little bit before now. Let me go ahead and get this peeled. Now this onion, it was a little large, right? So what I'm doing, I just took half of it and then I halved that. That's why we got these big pieces like this. And then I add them here, right? Now this'll go ahead and work its way down. Remember I diced everything as far as my bell peppers down. They're kind of large, so we just cook it. All we doing is letting things infuse. I don't need to open this up like that. I can just actually put this in here. The heat will do it itself, you know? So we'll take that. We'll move this around, right? Let me start letting that, get that onion down there on that hot skillet. Okay, so these onions are coming down nice. I think I got everything, you know, mixed up just fine. Now, if you guys pay attention over here, I set everything up like I tell you, like how I need it and what's next. The reason I got space here, because these are the next two things that go in here, which is the W sauce and the paste, right? So I'm gonna add my paste, right? And now the W sauce. Now I got like a medium flame underneath the bottom of it. I know you guys can probably hear that. It's not medium high, it's just medium, right? Just something new that was cold, hit that hot skillet, you know, and then we get a little flavor, you know, burst, right? So now I'll take this, drop this in a hot soapy water. Then we move over to the next thing. The next thing is this next set of ingredients right here. These are all my spices, right? Then we're gonna bring this over here too. We go ahead and chop this up, right? So this is the bottom where everything was connected, right? So this is what I do. I take it and I cut it right down the middle. Oh, I should have put a tile underneath the bottom of here, right? So when I get it cut, I got these two halves and now you can see where it was connected, right? I take my knife and I just go in like this at an angle and we just cut that out. You ain't even gotta really have them connect up here because when you take it, you take your thumb and go like this, come on, there you go. This right here just pulls right out. We do the same thing with this one here and then we cut this cabbage down. All right, now we cut this down. Now that we have that done, excuse me, what we wanna do now is just go ahead and cut this up, right? I'm gonna cut this a little bit on the smaller side, right? Cause we gotta get all of this into that skillet. All right, so we'll just leave that like that and believe me folks, after we let the heat get on it, it's gonna be nice, soft and be that cabbage that we know but the twist is we finna have that cornbread, right? So we finna get into that in just one second. So now that I got everything over here, you know, ready to go, we'll leave that there. Now, this is what we're gonna be ready to do. I'm finna go ahead and hit this with just a pinch of salt. Just spread that over, that's all you really need. You know what I mean? It depends on your palate and then I'm gonna add a little pepper to it. I'm gonna give this a mix. Now we're gonna start adding that cabbage, you know, and then our stock or broth to it. All right, so here is where I'm gonna be adding my, you know, my salt, pepper, garlic, right? So we'll just go ahead and just add a little bit here. You don't need a whole lot. That's pepper, salt, and garlic, right? You wanna add this for the flavor, right? And this kinda like wakes it up, right? That's what the salt's supposed to do, folks. All right, this, mm, I can tell you one thing, it smells good. Now, what we're gonna do now is I'm gonna go ahead and just add my cabbage, right? You can break it up a little bit. You're gonna need a top. I should've said that in the beginning. That's the tools you're gonna need. You're gonna need a lid, folks. It's that lid that makes it where, you know, it helps it steam and it helps this wither down so we can get all of this cabbage in there. All right, so I'm gonna go ahead and just give it a little bit of a mix, right? And as I'm doing that, now I add my broth or my stock, right, and you're gonna need a little liquid in there. Remember what we talked about steaming? All right, so we have it. You know, once you got everything mixed up, you can see the color on it, right? What I do is I put my lid on there. I keep that away from myself. Let the little steam that's gonna come out out of there and we let this go ahead and wither. Now, here is where I like to use a medium-high flame. So I just raised this up a little bit. We went from medium to medium-high, right? We just wanted to steam that, get that to wither down, and then we go ahead and take the rest of the other half of the cabbage and we add that. Okay, so what I'm gonna do now is I'm gonna break this away from myself. Let that heat out. You don't wanna just lift it straight up because your forearm is exposed. You'll get yourself a burn, right? Now, that's starting to wither down, you know, just fine. We'll go ahead and add the rest of this cabbage. I'm gonna give it a mix, right? Then we'll put that top back on there. And then we're gonna make, as this is cooking down, because this need to be a certain point, right, before we add the cornbread. That's right, folks, I said add the cornbread. Now, if you guys need to add a little bit more liquid to it, you guys can add any, you know, a little bit more stock to it if you feel like it's not, you know, steaming properly. But you see where we're going with this? Oh, yeah, this is gonna be fire, folks. Now that I have that mixed up and I can see color on all of the cabbage, now, you remember this? We bring that back into play. And anything that this, look, I wanna show you guys. Remember I said I didn't wanna use a paper towel? Because we wanna get all of the flavor. I didn't want this to soak into the paper towel and we didn't get it, right? And I didn't want the paper towel to draw any of this outside of this andouille sausage, right? So now, now you guys see. Now, I'm using the 12-inch cast iron skillet, right? Obviously, nothing was sticking. But what I'm doing is just moving this around, right? And then it's gonna get a little smaller. That's why I told you guys exactly what I'm using, because once this cabbage, it'll get smaller, softer. We're just gonna cook this down to the desired texture that we want. But you see that right there? Stop to press, folks. You gotta let me know down in the comment section below, can you see where we going with this? Okay, so I'm gonna go ahead and shred. I normally shred on the smaller side, but because we adding this to the, we adding some of this shredded cheese in the cornbread mix, right? It's okay to use like a bigger size, but it is true, the smaller the size, the easier it is to melt, right? So let me just go ahead and get this on right here. Now this Colby Jack, you guys can use mild cheddar. Yeah, if you wanna use sharp, I mean, it's really your preference, but whatever you wanna do, you can do it. I just like this combination right here, because it's deadly. Okay, so this is what we're gonna do. You're gonna need two bowls for this, because you don't wanna overwork your cornbread. That'd be key, folks. So this is how we gonna do it. We take all our wet ingredients. We got buttermilk, melted butter, and then we got two eggs, right? So let's go ahead and get this in here. Make sure you guys don't get no shells in there. Then we add our buttermilk, right? Remember, having the right tool for the job, folks. You wanna get a spatula. We measure it out, we want all of it. Whatever that measurement is, you wanna make sure you got it all in there. Then our melted butter. This all makes sense to you guys, you know what I mean? Because some of you guys might wanna skip this step, but I don't skip it because we don't wanna overwork the batter, right? So I go ahead and get this all incorporated together. And then we take all of our dry, you know, the cornmeal, flour, and everything else that goes in here. That last little bit, you guys can probably look at that and say, oh, that's a little bit of that sugar, right? Now, cornbread, the cornmeal helps you with this whole mixture because you can see when all of the white is gone and dissolved. Not dissolved, but it's, you know, fully incorporated. You don't see no dark yellow spots in here, right? So just bring this around. You know, you guys gotta get your motion together. And then one thing about using a glass bowl, I can look on the side and underneath it to find out that I get everything, right? Now, we don't wanna overwork this, you know, our batter. So that's why we made our wet separately. We got this fully incorporated. Oh, look at that, oh yeah, I did a good job. All right, now I'm getting ready to add, you know, my wet to it. Then we'll fold in the cheese and we go from there. Now, I just cut my fire off too. Let me just let you guys know that I got the desired texture that I'm looking for. Now, I just add this in. And again, I wanna get it all. That's why we have rubber spatulas. Right? Now, you get in here and we're gonna mix this together. Again, that glass bowl come into play right here. So what I'm doing now is just mixing this. We're gonna do it all with the spatula. You can do it with a whisk, but for me, I don't like to overmix my cornbread, right? If you just keep working it back and forth, scraping the edge, coming around the bottom like that, you'll see how it's, oh yeah, this cornbread right here, folks. I want you guys to let me know down in the comment section below who thinks they're an expert at making cornbread. Then I gotta ask this question. You know what I mean? Tell me this, you guys like it sweet or just a straight Southern style? But I hear people tell me that's the old Southern style too with it sweet. You let me know. Do you guys like sugar in your cornbread? Right? Now, we got that there. Now, I'm gonna add just a little bit of this cheese to it. Right? And now we just fold that in. Right? Fold, folks. You guys wanna know what fold mean? See what I'm doing? I'm coming around, bringing it over the top. All right, so this is what I'm saying. This might be a little different for you guys. You can sprinkle a little cheese on there. Just because I make this, I know what this, I know about this right here. Right? So we just add the rest of that cheese on here. Now, what I put in there, when you saw me put the cheese, for those of you guys that wanted to put in a little bit more, you can. Well, like, meaning we could have put jalapenos in here. You know what I mean? So now we take this, we add this right here on top. You guys get the point what's happening now. So once you have it spreaded evenly, you know, as best you can, cause it'd be a little bit on the thick side, right? You wanna put this in the oven and we only gonna go in there for about 20, 25 minutes, right? So I'm gonna set a timer for 20 minutes. We'll take a look at it and see where we at. We just want that to go ahead and rise a little bit. Now, I don't suggest you guys going ahead and like doubling the recipe as far as the cornbread goes. And the reason being, if you guys double that recipe, you're gonna have more cornbread. You know what I mean? So it's really like having cabbage with the cornbread. You know what I mean? Making the cornbread the focus. This right here is just right. Look, it took a minute to get it right. I promise you, you guys do it. Come back and let me know like you always do. That's dirty cabbage, cornbread, all in one skillet. Okay, so my timer went off. Let me just bring you up to speed. Timer went off in 20 minutes. I checked it. I felt like it needed to go a little longer. So look, I actually went 25 minutes. It's fresh out. Now I'm gonna take my, you know, my butter here and I'm just gonna go ahead and brush this. I just pulled this out of here. It's not melting as fast as I thought it would. You know what I mean? Best case scenario is just go ahead and melt some butter and then just brush it on the top. I'm gonna go ahead and endure this. But for you guys, just go ahead and put something in the microwave, you know, and just brush the top. Then we're gonna let it sit, right? You want just to rest for at least five to 10 minutes. You know what? I'm gonna let this rest for 10 minutes. This is more like a covering. And one thing about the covering, everything underneath is still gonna stay nice, hot, nice and moist, you know, things of that nature, right? So let me finish this and I'm gonna see you guys in 10 minutes. All right, so look, we done let it rest, still warm. You know, so now we're gonna go in here. I don't really cut this like you guys would think, like how you would cut like a skillet cornbread. We just get in here like this. I'm gonna let you guys, you know, see what it's like, right? So come on in here and take a look right here and I'm gonna just show you how we get this out of here. Oh my goodness. You see that? That in here. Go in here and get some of this filling. I know you guys right now are scrambling like, oh my goodness, I'm finna go make this right now. You guys probably got everything you need to make this on your own. But look, everything is there. I can't wait to go ahead and taste some of this. All right, so you've seen the way it just, you know, it scoops out. This is it right here. I'm finna go in here and look, now the whole purpose of putting that cornbread on there, right, so we can get it all. Look, that's that andouille. Let's get a little bit of this cornbread. You see that right there? That's that real bite right there. You can see that steam coming up off of it. Cheers, y'all. And this right here is doing right, folks. It just makes it, you know, so much simpler to make everything in here. You know what I mean? It feeds a lot. You can get good six party, you know, bowls or little plates like this, you know, out of this right here. You know, and another thing I want to say, though, I should have laid with this in the very beginning. Look, this is budget-friendly. It's cabbage, folks. You know what I mean? I will tell the truth, though. You know, I guess ground beef is starting to go up. I do see it a little bit, but you know, things should be getting a little bit better right now. But with all that being said, it's budget-friendly. It feeds a lot. You know what I mean? And you go to bed at the end of the night, you know, with a full belly. Now, if you guys see or think anything that I should have added to this, or you wanted to see in this, or just let me know. You know what I mean? I might, next time I make this, you know what I mean, pay homage to you. You know what I mean? Let's let the whole world know that we can like level up some of these dishes. Now, if you're new to this channel, let me take your 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. With that being said, I was just thinking when I was saying that, what am I gonna drink? But you know what your boy always have? That's that tall glass of ice cold, you know, iced tea. With that being said, I'm taking this with me and I'm finna exit that way. I'm out, y'all. Peace.