This post may contain affiliate links. Please read our disclosure policy.
Dirty Cabbage meets chili oil noodles in my spicy, savory spin on the viral dinner trend. Deeply caramelized cabbage is loaded with juicy garlic-butter chicken and Italian sausage, then tossed in a tangy ponzu chili oil sauce with quick, silky wonton noodles. The cabbage still does the heavy lifting, so you get all those chili oil noodle flavors in a filling dinner with way more veggies and a whole lot fewer noodles.
Behind This Dirty Cabbage Recipe
Dirty Cabbage has been all over my FYP lately, and what hooked me wasn’t necessarily the Cajun-style flavor combination I’ve seen everyone making. It was the idea of letting caramelized cabbage do the heavy lifting in a meal. You get tons of volume and something genuinely filling without relying on a big serving of rice or noodles.
Since there wasn’t much I wanted to change about the original version, I decided to take it in a completely different direction. That’s when chili oil noodles met Dirty Cabbage. I kept all those savory, spicy flavors I love, added chicken and Italian sausage, and let ponzu, chili crunch, sesame oil, and caramelized cabbage bring everything together.
And because I’m not actually trying to live without noodles, I added a small amount of quick wonton noodles as an option. You still get a cabbage-heavy dinner, just with a few silky chili oil noodles tangled throughout.
If you love the idea of using cabbage to bulk up a meal and save some carbs, I figured you might want more than one way to make it.
Tips From My Kitchen
- Don’t crowd all the ingredients into the skillet at once. The magic of this recipe comes from cooking in layers. Giving the chicken, onions and cabbage their own time against the hot pan creates browning instead of steaming everything together.
- Let the cabbage sit. Resist constantly stirring it. Spread it across as much surface area as possible and give it time to develop those caramelized brown edges before tossing.
- Start conservatively with the soy sauce. Italian sausage, ponzu and chili crunch can all contain quite a bit of salt. Start with 2 tablespoons of low-sodium soy sauce in the finishing sauce and add more after tasting.
- Use toasted sesame oil primarily for flavor. I prefer neutral oil for the high-heat cooking and toasted sesame oil in the marinade and finishing sauce where its nutty flavor really comes through.
- Adjust the sauce at the end. More ponzu makes it brighter and tangier, soy makes it saltier and more savory, and chili crunch adds heat and richness. This is one of those recipes that’s meant to be tasted and tweaked.
Ingredients You’ll Need & Why
The ingredients are simple, but the combination gives this Dirty Cabbage a completely different personality from the Cajun-style version circulating online. Salty ponzu, chili crunch, and toasted sesame oil balance the sweetness that develops as the cabbage and onions caramelize.
Chicken + Italian Sausage: Using both gives you two different textures and makes this incredibly hearty. Chicken breast or thighs both work, while hot Italian sausage adds extra spice. Mild sausage is perfectly fine if you prefer less heat.
Cabbage + Onion: Cabbage is the star here, not an afterthought. As it cooks down and caramelizes, it becomes tender and slightly sweet while still giving the dish plenty of bulk. Thinly sliced onions add another layer of caramelized sweetness.
Garlic + Butter: Rather than simply throwing garlic into the pan, blooming it briefly in butter creates little pockets of rich garlic flavor that coat both the chicken and vegetables.
Ponzu + Low-Sodium Soy Sauce: Ponzu gives the sauce savory soy flavor with a bright citrusy edge, while soy sauce deepens the umami. Using low-sodium soy gives you more control over the final seasoning.
Chili Crunch: This is where the heat, richness and texture come from. Fly By Jing or Momofuku both work well, and you can use more or less depending on your heat preference.
Brown Sugar + Toasted Sesame Oil: Just enough brown sugar rounds out the salty, spicy sauce without making it sweet. Toasted sesame oil gives the entire dish its nutty finish.
Wonton Wrappers: Totally optional, but one of my favorite additions. I slice wonton or dumpling wrappers into strips and boil them for just a couple of minutes to create quick, silky noodles. Tossed with chili crunch, soy sauce, and a squeeze of lime, they give you a little noodle fix without turning this cabbage-heavy recipe into a full pasta dish.
Cilantro + Green Onions + Peanuts: These fresh, crunchy toppings are the perfect contrast to the rich, caramelized cabbage. I also like finishing each bowl with another spoonful of chili crunch.
What Is Ponzu Sauce?
Ponzu is a Japanese citrus-forward sauce that’s savory, salty and tangy. Bottled versions vary and can contain soy sauce, citrus juice and other ingredients such as vinegar, mirin or dashi.
If you can’t find it, you can make a quick substitute for this recipe by combining:
3 tablespoons low-sodium soy sauce + 1 tablespoon fresh lemon juice
That gives you the basic salty-citrusy effect we’re looking for here. A small splash of rice vinegar makes it even closer in spirit if you have some.
Because the substitute contains more straight soy sauce than bottled ponzu, taste the finished Dirty Cabbage before adding additional soy sauce.
How to Make Dirty Cabbage
The secret to this recipe isn’t simply tossing everything into a wok. Cooking each component in layers gives the meat a proper sear and allows the cabbage to caramelize rather than steam.
Marinate the Chicken
Toss the diced chicken with ponzu, soy sauce and sesame oil. Refrigerate for 15–20 minutes while you chop the cabbage and onions and begin cooking the sausage.
Brown the Sausage
Heat a large, deep skillet or wok and cook the Italian sausage, breaking it into crumbles. Let some pieces sit against the pan long enough to develop deep golden-brown edges rather than stirring constantly. Transfer to a paper towel-lined plate.
Sear the Chicken
Drain away the excess marinade and add the chicken to the hot skillet. Spread it into a single layer and leave it completely undisturbed for about 4 minutes so it develops a proper golden sear.
Flip and cook another few minutes. Push the chicken aside, melt the butter and let the garlic sizzle in it until fragrant. Toss everything together and cook until the chicken is cooked through, then transfer it from the pan.
Caramelize the Onions
Add the sliced onions with a pinch of salt and a little oil if the skillet looks dry. Cook for about 5 minutes, stirring occasionally but giving the onions plenty of uninterrupted contact with the skillet.
Once they’re soft, golden, and beginning to caramelize, add the butter and garlic and cook until fragrant.
Caramelize the Cabbage
Pile in the chopped cabbage and toss it with the onions. Spread everything into as even a layer as possible and increase the heat to medium-high.
Cook for about 10–12 minutes, stirring only occasionally. You’re looking for cabbage that’s softened considerably with deeply browned, caramelized edges, not pale cabbage that’s simply steamed.
Sauce Everything Together
Return the sausage and chicken to the skillet.
Combine the ponzu, low-sodium soy sauce, chili crunch, toasted sesame oil and brown sugar. Warm briefly until the sugar dissolves, then pour it over everything.
Toss until the cabbage and meat are glossy and evenly coated, then taste. This is your opportunity to measure with your heart: add another spoonful of chili crunch for heat, ponzu for brightness or a splash of soy sauce for more savory saltiness.
Finish with cilantro, sliced green onions, chopped peanuts and, obviously, another spoonful of chili crunch.
Optional: Add Chili Oil Wonton Noodles
Okay, I know the whole appeal here is that Dirty Cabbage can be a lower-carb meal, but sometimes I still want a little noodle with my cabbage.
While the cabbage cooks, bring a pot of water to a boil. Take about 6 ounces of wonton or dumpling wrappers and slice them into strips. Separate the layers individually before boiling them. Don’t skip that part or you’ll end up with a few very thick noodles instead of lots of silky ones.
Boil for about 2 minutes, drain and immediately toss with a spoonful of chili crunch, a squeeze of fresh lime and 1 tablespoon soy sauce. Gently fold the noodles into the finished Dirty Cabbage.
I really like this because you’re still getting considerably more cabbage than noodles, but every few bites you get one of those slippery, spicy wonton noodles.
More Recipes to Try
If the chili oil situation is what brought you here, you have plenty more to try. My Caramelized Onion Chili Oil Noodles pair sweet, jammy onions with spicy chili oil for an easy noodle dinner, while Chili Oil Chicken and Rice takes those same savory, spicy flavors and turns them into a hearty rice bowl.
For another noodle fix, my Peanut Chili Oil Noodles add a creamy, nutty element to the heat, and Chili Oil Pasta Salad is the cold, tangy version you’ll want when something fresh sounds better than a hot bowl of noodles. And if you love the idea of taking Asian-inspired comfort food in a slightly unexpected direction, my Blanket Dumplings give you all the satisfaction of homemade dumplings without individually folding a single one.
Have you tried this Dirty Cabbage with Chili Oil? If so, I’d love to hear what you thought! Leave a comment below with your questions or feedback. Your reviews help other readers in the Bad Batch Baking community decide what to make next.
Be sure to tag me @BadBatchBaking on social media using #badbatchbaking so I can see what you’re cooking!
Dirty Cabbage Recipe (with Chili Oil)
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts or thighs, diced
- 3 tablespoons ponzu sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame oil, regular sesame oil can be used instead
Dirty Cabbage
- 1 lb ground hot Italian sausage, mild if preferred
- 1 tablespoon neutral oil, as needed
- 1 large head green cabbage or 2 small heads, chopped
- 1 large yellow onion, thinly sliced
- pinch of salt
- 2 tablespoons butter, divided
- 4 cloves garlic, minced or pressed, divided
- 6 oz wonton wraps, like Dynasty or Nasoya brand
Chili Oil Sauce
- 1/4 cup ponzu sauce
- 2 tablespoons low-sodium soy sauce, plus more to taste
- 2-3 tablespoons chili crunch or chili oil, plus more for serving
- 2 teaspoons toasted sesame oil
- 1 tablespoon brown sugar adjust if desired
- toppings: fresh cilantro, sliced green onions, peanuts
Instructions
- Combine chicken, 3 tablespoons ponzu, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Refrigerate for 15–20 minutes while preparing the vegetables and sausage.
- Heat a large deep skillet or wok over medium heat. Add neutral oil if needed, followed by the sausage. Cook until browned and cooked through, crumbling as it cooks. Transfer to a paper towel-lined plate. Leave about 1 tablespoon rendered fat in the skillet.
- Drain and discard the excess chicken marinade. Add chicken to the hot skillet in a single layer. Cook undisturbed for about 4 minutes. Flip and continue cooking for approximately 3 minutes.
- Push the chicken to one side. Add 1 tablespoon butter and 2 cloves garlic. Cook until fragrant, then toss the chicken through the garlic butter and cook approximately 1 minute longer or until the chicken reaches 165°F. Remove from skillet.
- Add onions and a pinch of salt to the skillet, adding a small amount of neutral oil if needed. Cook about 5 minutes, stirring occasionally while allowing them to brown.
- Add remaining 1 tablespoon butter and 2 cloves garlic. Cook briefly until fragrant.
- Add chopped cabbage and toss with the onions. Spread into an even layer and increase heat to medium-high. Cook for 10–12 minutes, stirring occasionally, until the cabbage is tender with caramelized brown edges.
- Optional Wonton Noodles: While the cabbage cooks, bring a pot of water to a boil. Slice the wonton wrappers in half or into noodle-like strips and carefully separate every layer. Boil for approximately 2 minutes and drain. Immediately toss with soy sauce, chili crunch and fresh lime juice. Gently fold into the finished Dirty Cabbage.
- Combine the chili oil sauce in a microwave-safe bowl. Warm briefly until the brown sugar dissolves.
- Return chicken and sausage to the skillet. Pour the sauce over everything and toss thoroughly to coat. Taste and add additional chili crunch, ponzu or soy sauce as desired.
- Serve topped with cilantro, sliced green onions, chopped peanuts and additional chili crunch.
Notes
- Ponzu Substitute: For each 1/4 cup ponzu, combine 3 tablespoons low-sodium soy sauce with 1 tablespoon fresh lemon juice. Add a small splash of rice vinegar if desired. Because this substitution increases the total soy sauce in the recipe, add any additional soy sauce to the finished dish only after tasting.
- Cabbage Size: Cabbage heads vary considerably. If yours is especially large, you may want additional finishing sauce. Taste before serving and adjust rather than automatically increasing the soy sauce.
- Chili Crunch: Start with 2 tablespoons for moderate heat and increase from there.
- Cooking the Cabbage: Don’t stir constantly. Uninterrupted contact with the hot skillet is what develops caramelized brown edges.
- Storage: Refrigerate in an airtight container for 3–4 days.
