Don’t be put off by the name - ‘dirty cabbage’ is a viral recipe that’s actually worth the hype
If you’re seeking the comfort and nourishment of warm cabbage rolls – with all the flavour, and a fraction of the fuss – look no further.
Meet their filthier one-pot cousin: Dirty cabbage. Far more appealing than its name or appearance would suggest, this simple, hassle-free meal hack is the latest budget-friendly feed – and it well and truly ticks all the boxes.
Don’t be fooled by the name - the ‘dirty cabbage’ trend is worth a try, Supplied/Charlotte Thieme
Dirty cabbage is a modern, low-carb comfort food adapted from its higher-carb counterpart, Louisiana dirty rice – but let me just say, the rice’s absence is not felt.
Chopped or shredded cabbage slots seamlessly into its place, and is cooked down with seasoned ground meat and Cajun spices.
When this cruciferous-heavy concoction crossed my feed, I’ll admit I was sceptical – was I missing something? An entire head of cabbage shoved in a pot with a hodgepodge of meats and veggies didn’t seem like much to write home about.
Despite my incredulity, I resolved to give it a red-hot crack – and was a dirty cabbage convert almost as soon as I saw the pricetag: $45 to last me the week – less than half of my weekly grocery bill.
The veggies used are all low-cost staples – as early spring begins, and we enter prime cabbage season, there’s no time like the present to be whipping this up.
Most of the spices are also ones you’re likely to have in your arsenal already, but if not, they don’t add much onto the total cost: Onion powder, garlic powder, Cajun seasoning and paprika (when cooking, these can honestly all just be measured with your heart).
Brown onion, capsicum, celery, garlic and chives bring it home for extra colour and nourishment, while seasoned beef mince, smokey Italian sausage, Worcestershire Sauce and tomato paste carry the bulk of the protein and flavour punch.
I was a dirty cabbage convert almost as soon as I saw the pricetag on the ingredients. Supplied/Charlotte Thieme
When I say you simply chuck it all in a pot and leave it, I mean it: after first browning the ‘Cajun holy trinity’ of capsicum, onion and celery, the rest can quite literally just be slapped in there.
It’s easy to see why it’s been doing the rounds on social media.
As grocery prices hike, and we all become increasingly time-poor, recipes that don’t break the bank, and are actually edible, are few and far between.
It’s easy to see why the recipe has been doing the rounds on social media. Charlotte Thieme
The customisable nature of the dish can’t be ignored, either.
Food creators across TikTok, Instagram and YouTube (such as @Bigyellowguy and The Flat Top King) have popularised endless personal spins with chili-oil or low-carb cheese.
If the cost and lightning-fast prep time wasn’t enough to sway me, the result certainly was.
With one spoonful, I was Anton Ego à la Ratatouille, reliving memories of a childhood filled with deep-fried jumbo spring rolls.
If you’re typically partial to this fish and chip shop staple, chances are this dish will be just as much up your alley as it is mine.
Just don’t expect it to look as good as it tastes.
