Dirty Cabbage
- Matthew Hussey
- 3 days ago
- 4 min read
A hearty Blackstone griddle meal with beef, andouille, tender cabbage, and plenty of good flavor
Everything is dirty these days - dirty sodas, dirty cars, dirty laundry - so we might as well make some dirty cabbage. This is one of those easy, throw-it-all-together griddle meals that reminds me a whole lot of crack slaw. The cabbage soaks up the rendered sausage and beef drippings, the tomato paste and stock pull everything together, and a splash of red wine vinegar wakes the whole dang thing up. It is filling, flexible, and absolutely some good groceries.
SERVES 6 | PREP 15 MINUTES | COOK 20 MINUTES | TOTAL 35 MINUTES
Ingredients
· 1 medium head green cabbage, cored and thinly sliced (about 2-2 1/2 lb / 900 g-1.1 kg)
· 2 celery ribs, medium diced (about 4 oz / 115 g)
· 1 medium sweet or Vidalia onion, thinly sliced (about 8 oz / 225 g)
· 4 green onions, white and light-green parts sliced; dark-green tops reserved for garnish (about 2 oz / 55 g)
· 1 green bell pepper, cut into strips or diced (about 5 oz / 140 g)
· 1 lb andouille sausage, quartered lengthwise and cut into bite-size pieces (454 g)
· 1 lb ground chuck, preferably 80/20 (454 g)
· Avocado oil spray, as needed
· 2-3 Tbsp tomato paste (32-48 g)
· 1 cup chicken stock (240 mL)
· 1-2 Tbsp red wine vinegar, plus more to taste (15-30 mL)
· 1 Tbsp Chicken Dust or favorite all-purpose seasoning, plus more to taste (about 9 g)
A Little Prep Before We Get Dirty
Preheat the Blackstone griddle over low heat for 5-10 minutes. Trim away the cabbage core and any tough outer leaves, then slice the cabbage into thin, manageable pieces. Dice the celery, thinly slice the onion, and cut the bell pepper into strips or a medium dice. Slice the green onions, keeping the darker tops aside for garnish.
Cut the andouille into small bite-size pieces. Smaller pieces give you more browned edges and help render more of that flavorful fat onto the griddle - and that fat is about to do some work for us.
Let’s Cook
1. Brown the sausage. Place the andouille on one side of the griddle. Let it cook, turning occasionally, until the edges are browned and the fat begins to render, about 4-5 minutes.
2. Start the beef and cabbage. Lightly spray another area with avocado oil. Add the ground chuck and press it out slightly so more meat touches the hot surface. Spread the cabbage beside and just downhill from the meats if your griddle has a natural pitch; those drippings running into the cabbage are free flavor.
3. Add the vegetables. Place the celery, sweet onion, bell pepper, and the white and light-green portions of the green onions near the sausage. Turn the heat under the sausage, beef, and vegetables up to medium-high as needed so everything browns instead of simply steaming.
4. Cook until browned. Break up the ground chuck and cook until no pink remains, about 5-7 minutes. Toss the sausage and vegetables occasionally until the vegetables begin to soften and pick up some color. Stir and turn the cabbage as it wilts.
5. Caramelize the tomato paste. Add 2 tablespoons (32 g) tomato paste to the sausage and vegetable mixture. Cook it directly on the griddle for about 1 minute, then mix it through. Add the remaining tablespoon if you want a deeper tomato flavor.
6. Bring the whole family together. Combine the beef, sausage, vegetables, and cabbage into one pile. Toss until everything is evenly mixed.
7. Deglaze and season. Pour in the chicken stock and scrape up the browned bits from the griddle. Add 1 tablespoon (15 mL) red wine vinegar and the Chicken Dust. Toss well, then spread the mixture into an even layer.
8. Reduce and finish. Cook for 2 minutes, turn the mixture, spread it back out, and cook another 2-3 minutes. The stock should reduce, the cabbage should be tender with a little bite, and the mixture should be moist but not soupy. Taste and add more seasoning and another splash of red wine vinegar if it needs brightness.
9. Serve it up. Pile the dirty cabbage into bowls and finish with the reserved green onion tops. Serve hot - rubber bands from the green onions are not an approved garnish, no matter what the camera says.
Hussey Notes
· No andouille? Regular smoked sausage works just fine and makes the dish a little milder.
· Bagged shredded cabbage or coleslaw mix will save prep time. Use about 2 lb / 900 g.
· Red wine vinegar was the final little pop this needed. Start with less, taste, and add another splash right before serving.
· Cooking on a smaller griddle or skillet? Brown the meat in batches, remove it, cook the vegetables, and combine everything at the end.
· Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the griddle or in a skillet until hot throughout.
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