Viral Dirty Cabbage
https://www.tiktok.com/t/ZP83UepFg/
Ingredients
For The Dish
For The Chili Oil Sauce
Toppings
Steps
1. Marinate the Chicken: Combine the diced chicken with 3 tablespoons of ponzu sauce, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil. Refrigerate for 15–20 minutes while you prepare the rest of the ingredients.
2. Prepare the Sauce: In a small bowl, whisk together the 1/4 cup ponzu, 2 tablespoons soy sauce, 2-3 tablespoons chili oil, 2 teaspoons sesame oil, and 1 tablespoon brown sugar. Set aside.
3. Cook the Sausage: Heat a large deep skillet or wok over medium heat. Add a little neutral oil if needed, then add the ground sausage. Cook until browned.
4. Sauté the Cabbage and Onions: Add the chopped cabbage, sliced onion, 1 tablespoon of butter, and half of the minced garlic to the skillet. Cook until the vegetables are tender and starting to char. Season with salt to taste.
5. Cook the Chicken: Push the cabbage and onions to the side of the pan. Add the remaining butter and the marinated chicken to the empty side. Cook until the chicken is fully cooked through.
6. Toss with Sauce: Pour the prepared chili oil-ponzu sauce over the entire mixture. Toss everything together until well combined and the cabbage is evenly coated.
7. Serve: Garnish with fresh cilantro, sliced green onions, and peanuts. Drizzle with extra chili oil for an extra kick.
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.
• Low-Carb Option: This recipe is naturally low-carb and high-protein, making it a great option for a healthy, one-pan meal.
• Adjusting Spice: If you prefer less heat, you can use mild Italian sausage and reduce the amount of chili oil.
This dish is a great low-carb meal! Would you like some ideas on what else you can serve with it to make it a complete dinner?
2. Prepare the Sauce: In a small bowl, whisk together the 1/4 cup ponzu, 2 tablespoons soy sauce, 2-3 tablespoons chili oil, 2 teaspoons sesame oil, and 1 tablespoon brown sugar. Set aside.
3. Cook the Sausage: Heat a large deep skillet or wok over medium heat. Add a little neutral oil if needed, then add the ground sausage. Cook until browned.
4. Sauté the Cabbage and Onions: Add the chopped cabbage, sliced onion, 1 tablespoon of butter, and half of the minced garlic to the skillet. Cook until the vegetables are tender and starting to char. Season with salt to taste.
5. Cook the Chicken: Push the cabbage and onions to the side of the pan. Add the remaining butter and the marinated chicken to the empty side. Cook until the chicken is fully cooked through.
6. Toss with Sauce: Pour the prepared chili oil-ponzu sauce over the entire mixture. Toss everything together until well combined and the cabbage is evenly coated.
7. Serve: Garnish with fresh cilantro, sliced green onions, and peanuts. Drizzle with extra chili oil for an extra kick.
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.
• Low-Carb Option: This recipe is naturally low-carb and high-protein, making it a great option for a healthy, one-pan meal.
• Adjusting Spice: If you prefer less heat, you can use mild Italian sausage and reduce the amount of chili oil.
This dish is a great low-carb meal! Would you like some ideas on what else you can serve with it to make it a complete dinner?
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 786kcal 39%
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Fat 45g 69%
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Saturated Fat 14g 70%
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Carbohydrates 40g 13%
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Fiber 6g 24%
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Sugar 18g 36%
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Protein 55g 110%
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Cholesterol 175mg 58%
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Sodium 1,200mg 50%
Percent Daily Values are based on a 2,000 calorie diet.
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