It’s just something about getting in the kitchen and experimenting. Knowing you don’t feel like a grocery run, but also knowing you want something good and comforting that’ll fill you up.
I this week cabbage was the center of attention, but I had to figure out my own little dirty spin on it with what I had available. Now your girl back has been getting a bit too wide and Sag season is coming so it’s time to lock in and act like we got some sense. So nothing too fancy, just good food, good flavors, some creativity, and a little dua that I am not wasting my food making something nasty. Food is too high!
I’ve found that some of the best dishes come from just trying stuff. Sp here’s my version of dirty cabbage, made my way with a lot of love. ♥️
What You’ll Need :
- Fresh Head of Cabbage
- Leftover slow cooked leg of lamb ( chopped or shredded) If you slow cooked the right way its falling apart
- Hot smoked Turkey Sausage ( I love spicy)
- Onion’
- Bell Peppers
- Garlic
- Granulated Garlic Powder
- Granulated Onion Powder
- Olive Oil for Sautéing
- Reserved Broth juices from the roasted leg of lamb
Let’s Get To It
- Brown the sausage.
- Start chopping and browning your hot turkey sausage in a large skillet.
- Sauté the onions and peppers.
- Chop and cook down onion in peppers in the same skillet you had your sausage in to lock in that flavor but also to get them to your prefer softness.
- Add the first Half of your cabbage.
- Remove peppers and onions and add the first half of the chopped cabbage and allow it to cook down until soft and tender.
- Season IT
- Now for me I wanted to keep my seasoning light because I knew my lamb reserves were bursting with flavors. So just granulated garlic and onion powder
- Add Sausage, Peppers, and Onions
- Mix it around and let it cook for a few minutes.
- Pour in those lamb reserves
- Add a little of the cooking juices from the roasted leg of lamb. Put the top on and lets those flavors come together. Baby cause I told y’all ya girl do not be wasting no food….
- Add the leg of Lamb shreds
- Add your leftover shreds and mix together.
- Now for my little twist!
- Add your second batch of cabbage and allow it to simmer momentarily so that you have a some soft and tender but that second batch give your a nice little crunch
A Little Love Note From My Kitchen ❣️
So one thing about your girl is I am a picky eater, but love to eat….. Legit I am a walking Oxymoron. I love a good meal, but I love making something shake out of what’s already here cause not too much on the market runs.
This dish was all about making something hearty and healthy without going to the store or doing a home delivery and waiting 2 hours. So I used what I had and did what I know how to do. Cook something that taste so good I wanna dance.
And that add the cabbage in batches trick uhhhhh chefs kiss. I knew didn’t want super soggy cabbage. A little tender, a a little crunch and a whole lot of flavor.
Serving Suggestion:
I was eating it as the whole meal, but that’s just me I told y’all my back is big. You on the other had can pair it with some rice or another little starchy side.And I sprinkled some cayenne on mine before eating I am such a spicy girl. But not too much it needs to have a taste and the taste can’t be just HOT!
Made my way, with love❣️
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