Dirty Cabbage
Dirty Cabbage
Dirty cabbage is having its moment, and for good reason! It’s a tasty and popular take on Cajun style dirty rice. This plant based version hits all of the same bold, smoky, savory Cajun inspired flavors and is packed with plant protein from the vegan sausage.
The cabbage cooks down until tender, soaking up all that flavorful goodness for a hearty, comforting dish that's anything but boring. It's an easy, flavorful and creative way to cook with cabbage. It’s satisfying on its own or serve it alongside rice or noodles.
Serves 4
Ingredients
1 small head Green Cabbage, chopped
14oz (400g) Plant Based Sausage *see note
1 1/2 cups (355ml) Vegetable broth or Vegan Beef broth
1 small (100g) Onion, diced
1 medium (200g) Red Bell Pepper
1 medium (200g) Green Bell Pepper
2 ribs Celery, diced
4 cloves Garlic, minced
2 Tbsp (30g) Tomato Paste
2 Tbsp (30ml) Neutral Oil
2 Tbsp (30ml) Vegan Worcestershire Sauce
2 Tbsp (16g) Cajun spice powder
2 tsp (10ml) Soy Sauce
1 tsp (3g) Smoked Paprika
few dashes Liquid Smoke
Salt & Pepper to taste
Garnish
2 Tbsp (8g) chopped fresh Parsley
Note: Plant Based Protein Options
Many traditional dirty cabbage recipes use a combination of sausage and ground meat. For this plant based version, you can use plant based sausage, plant based ground meat, or a combination of both.
This recipe calls for 14 oz of plant based sausage. If you choose to use both plant-based sausage and ground meat alternative, divide the amount between the two, keeping the total plant based protein to approximately 14–15 oz.
Directions
1.Heat 1 tablespoon of oil in a large pan over medium heat. Chop the plant-based sausage and add it to the pan. Allow it to cook for 2–3 minutes before adding a few dashes of liquid smoke. Mix well, then add the soy sauce. Continue cooking until the sausage is nicely browned. Remove from the pan and set aside.
2.Add the remaining 1 tablespoon of oil to the pan and reduce the heat to medium-low. Add the onions and sauté for 2–3 minutes. Add the celery and continue cooking for about 5 minutes, or until the onions are translucent.
3.Add the chopped red and green bell peppers and mix well. Cook for 3–5 minutes. Add the Cajun seasoning and smoked paprika, stirring to combine. Add the garlic and cook for another 2–3 minutes, or until fragrant.
4.Add the tomato paste and mix it into the vegetable mixture. Pour in the broth and Worcestershire sauce, stirring well to combine. Allow the mixture to simmer for 5 minutes, then add the cooked sausage back to the pan.
5.Add the chopped cabbage and cover the pan with a lid. Cook for 5–10 minutes, then remove the lid and mix well. Season with salt and pepper to taste. Place the lid back on the pan and continue cooking for another 15–20 minutes, or until the cabbage is tender and cooked to your desired doneness. Taste and adjust the seasonings if needed.
6.Serve as is or alongside cooked rice or noodles. Garnish with chopped fresh parsley.
