Dirty Cabbage Recipe (with Chili Oil)
This Dirty Cabbage with Chili Oil is an Asian-inspired spin on the viral cabbage recipe, loaded with caramelized cabbage, chicken and Italian sausage tossed in a savory, spicy ponzu-chili oil sauce. Serve it as a hearty lower-carb dinner or fold in optional chili oil wonton noodles.
Servings: 6 servings
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.