Tag Archives: green cabbage

Dirty Cabbage

Cajun/Creole, , , ,

Let’s clear something up right away: this cabbage isn’t dirty in the way your mind might swerve to the gutter. It’s “dirty” the way New Orleans dirty rice is dirty — deeply savory, packed with browned meat, and seasoned with enough Cajun swagger to make plain old cabbage blush.

Ground beef and andouille sausage team up here to do some serious heavy lifting, laying down layers of smoky, spicy flavor before the cabbage even enters the chat. By the time everything simmers together, that humble head of cabbage has soaked up so much andouille-scented goodness it barely remembers its wallflower days at the produce stand.

“Zesty” really is the word for it — there’s heat from the Cajun seasoning, a little tang from the vinegar at the end, and just enough broth to make it saucy without turning it into soup. If you’re feeling extra hungry, ladle it over hot egg noodles garnished with scallions, and enjoy a dish that’s proof positive that “dirty” can be a compliment.

Dirty Cabbage

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. lean ground sirloin beef
  • 1 (12 oz.) package andouille sausage, sliced into rounds
  • 3 scallions, thinly sliced, plus more for garnish
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 celery rib, chopped
  • 3 cloves garlic, finely chopped
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Cajun seasoning, such as McCormick®
  • 1 small green cabbage, sliced 1/4-inch-thick
  • 1 cup chicken broth
  • 3 Tbsp. cider vinegar
  • 3/4 tsp. kosher salt
  • 8 oz. cooked egg noodles (optional)

Directions

  1. Heat oil in a large Dutch oven over medium-high. Add ground beef; cook, stirring to crumble, until browned, about 7 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
  2. Add andouille sausage; cook, stirring often, until browned, about 5 minutes. Transfer to plate with beef.
  3. Reduce heat to medium; add scallions, red pepper, green pepper, and celery. Cook, stirring often, until softened, 5 minutes. Add garlic, tomato paste, and Cajun seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage, ground beef, and sausage until fully incorporated. Stir in chicken broth and bring to a simmer over medium-high heat. Reduce heat to medium-low. Cover; cook, stirring occasionally, until cabbage is tender, 25 to 30 minutes. 
  4. Stir in vinegar and salt. Serve over hot egg noodles (optional) and garnish with scallions.

http://www.lynnandruss.com

Adapted from a recipe for allrecipes.com

Chicken Teriyaki Rice Bowls

Uncategorized, , , , , ,

Contrary to popular belief, “teriyaki” refers not to a sauce, but a technique. In this recipe, chicken thighs are briefly marinated and tossed with a little cornstarch before they’re cooked in a skillet. The meat is seared or broiled, then given a lustrous shine with a glaze of soy, mirin and sugar.

We happened to have one-pound packages of chicken thighs in the freezer so we thawed one of them. It is less that the 1 1⁄2 pounds called for, but since it was just the two of us, we figured it was plenty. We probably could have gotten away with cooking the chicken in one batch instead of two. All of the other ingredient amounts were kept as is.

Don’t forget to drain the chicken before coating it with cornstarch. Excess liquid will cause splattering during cooking. “Donburi” refers to individual one-bowl meals of rice with various toppings. To complement the chicken and add texture and freshness to the donburi, we also threw together a simple cabbage slaw.

Chicken Teriyaki Rice Bowls (Donburi)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. sake, divided
  • 4 Tbsp. plus 1 tsp. soy sauce, divided
  • 1 1/2 lbs. boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces
  • 1/4 cup mirin
  • 2 tsp. white sugar
  • 1 Tbsp. finely grated fresh ginger
  • 1 1/2 cups finely shredded green cabbage
  • 3 medium scallions, thinly sliced on bias
  • 2 tsp. unseasoned rice vinegar
  • 1/4 tsp. toasted sesame oil
  • 2 Tbsp. cornstarch
  • 4 tsp. grapeseed or other neutral oil, divided
  • 4 cups cooked Japanese-style short-grain rice, hot

Directions

  1. In a medium bowl, whisk together 3 tablespoons of the sake and 1 teaspoon soy sauce. Add the chicken and toss. Let stand at room temperature for 20 minutes or cover and refrigerate for up to 2 hours.
  2. Meanwhile, in a small saucepan over medium, combine the remaining 1 tablespoon sake, 3 tablespoons of soy sauce, the mirin and sugar. Cook, stirring, until the sugar is dissolved, about 1 minute. Off heat, stir in the ginger; set aside.
  3. In a medium bowl, toss the cabbage and scallions with the remaining 1 tablespoon soy sauce, the rice vinegar and sesame oil. Set aside.
  4. Drain the chicken in a fine mesh strainer. Wipe out the bowl, then return the chicken to it. Sprinkle with cornstarch and toss to coat.
  5. In a 12-inch nonstick skillet over medium-high, heat 2 teaspoons of the oil until beginning to smoke. Add half the chicken in an even layer and cook without stirring until well browned on the bottom and the edges turn opaque, 3 to 4 minutes.
  6. Flip and cook without stirring until well browned on the second side, about another 3 minutes. Transfer to a clean bowl and repeat with the remaining 2 teaspoons oil and remaining chicken.
  7. Wipe out the skillet, then return the chicken to the pan. Pour in the soy sauce-ginger mixture and stir to coat. Cook over medium-high, stirring, until the liquid is syrupy and the chicken is glazed, about 2 minutes. Remove from heat.
  8. Divide the rice among 4 bowls. Top with the cabbage mixture and chicken.

http://www.lynnandruss.com

Original recipe by Julia Rakow for Milk Street