Viral Dirty Cabbage
Crispy ground beef, sweet red pepper, and tender cabbage tossed in a savory tomato-soy sauce. This viral dirty cabbage is a cheap, cozy one-pan dinner that’s perfect on its own or over jasmine rice with a drizzle of chili crisp.
Servings 4 Servings
Calories 330kcal
Equipment
- Large Skillet or Dutch oven with lid
- Knife
- Wooden Spoon or spatula
- Measuring Cups & Spoons
- Colander
Ingredients
- 1 pound medium ground beef
- ½ medium green cabbage cored and roughly chopped (about 6–7 cups)
- 1 red bell pepper diced
- 3 cloves garlic minced
- ¼ cup tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- ¾ cup low-sodium chicken or beef broth plus more as needed
- 3 green onions thinly sliced, white and green parts separated
- ½ teaspoon freshly cracked black pepper
- ¼-½ teaspoon kosher salt or to taste
- ½ teaspoon red pepper flakes for heat
- Cooked jasmine rice for serving
- Garnish with chili oil crisp from my book!
Instructions
- Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Season with salt, pepper, paprika, garlic powder, onin powder and chili flakes. Cook for 6–8 minutes, until browned and slightly crispy around the edges.
- Add the diced red bell pepper and the white parts of the green onions. Sauté for 2–3 minutes, until the pepper softens. Add the minced garlic and cook for another 30 seconds, stirring frequently until fragrant.
- Stir in the tomato paste, coating the ground beef and vegetables evenly. Cook the tomato paste for 1–2 minutes, until it deepens in colour and begins to caramelize slightly. Deglaze with broth and soy sauce. Season with black pepper and salt. Stir to combine, cover, and reduce the heat to medium-low.
- Add the chopped cabbage to the skillet, working in batches if needed. Cover with a lid and cook down until the cabbage softens around 3-4 minutes. Skip this step if you are cooking with a large sauce pan. Toss everything together until the cabbage is well coated in the beef and tomato mixture.
- Allow the cabbage to cook for 8–10 minutes, stirring occasionally, until it begins to soften and reduce in volume.
- Remove the lid and continue cooking for another 3–5 minutes, allowing any excess liquid to reduce. The cabbage should be tender but still have a little bite, and the beef should be coated. Add another splash of broth if the mixture becomes too dry.
- Taste and adjust the seasoning as needed. Remove from the heat and garnish generously with the remaining chopped green onions.
- Serve warm on its own or over a bowl of jasmine rice. Enjoy!
Video
Nutrition
Calories: 330kcal | Carbohydrates: 18g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 751mg | Potassium: 933mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2318IU | Vitamin C: 86mg | Calcium: 98mg | Iron: 5mg