You guys love when I take the viral recipes and give them a Portuguese flair, so you already know I had to try the viral filthy cabbage! 🔥
The original idea turns an ordinary head of cabbage into a complete meal by cooking it with ground meat, sausage, peppers and a bold, savoury sauce. Of course, I had to bring a little Portugal into the pan. My version includes smoky Portuguese chouriço, sweet pimenta moída, original pimenta moída, paprika, plenty of alho (garlic) and a folha de louro (bay Leaf).
The chouriço goes into the olive oil first so it can brown and release all its smoky, seasoned flavour. Then the ground beef, onion, peppers and garlic cook right in the same pan. The cabbage simmers in the seasoned beef broth until it becomes tender and absorbs every bit of that molho. Honestly, cabbage has no business tasting this good! 🥬✨
This recipe is hearty enough to serve on its own, but it is also incredible spooned over white rice or served with fresh bread. It is an easy family dinner, it uses one pot and it makes plenty for leftovers.
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Why You Will Love This Recipe
● One pot meal: Everything cooks in the same large pot or Dutch oven, which means less cleanup.
● Packed with Portuguese flavour: Chouriço, pimenta moída, paprika, garlic and bay leaf give this viral recipe a Rainha da Cozinha twist. 🇵🇹
● Perfect for families: It makes approximately six generous servings and reheats beautifully.
● Budget friendly: One medium cabbage creates a large, satisfying meal with simple ingredients.
● Rich and saucy: The full carton of beef broth cooks down with the tomato paste, meat and cabbage to create a delicious molho.
Ingredients
● 1 smokey Chouriço
● 1 pound lean ground beef
● 1 large onion, diced
● 1 large red bell pepper, diced
● 1 large green bell pepper, diced
● 4 to 5 garlic cloves, minced
● 2 tablespoons tomato paste
● 2 tablespoons Sweet Pimenta Moída
● 1 tablespoon Original Pimenta Moída
● 1 tablespoon Worcestershire sauce
● 1 tablespoon sweet paprika
● 1 teaspoon garlic powder
● 1 teaspoon onion powder
● 1 bay leaf
● 1 carton beef broth, 900 millilitres or approximately 3 ¾ cups, preferably low sodium
● 1 medium green cabbage, core removed and leaves chopped into bite sized pieces
● Salt, to taste
● Black pepper, to taste
● 1 tablespoon butter
● 2 tablespoon Parsley, fresh
Ingredient Notes
● Portuguese chouriço: Use one smaller link weighing approximately 6 ounces or 165 grams. If your chouriço comes as one large 0.73 pound loop, use half of the loop. Cut it lengthwise and then slice it crosswise into half moons. Browning it first flavours the entire dish.
● Lean ground beef: One pound makes this cabbage recipe hearty and filling. Lean beef works best because the chouriço also releases some oil.
● Green cabbage: Use one whole medium green cabbage. Cut out and discard the hard white centre, called the core, before chopping the leaves into bite sized pieces.
● Onion and bell peppers: One whole onion, one red bell pepper and one green bell pepper add sweetness, colour and plenty of flavour.
● Garlic: Use four to five freshly minced garlic cloves. We are Portuguese, so measure that with your heart! 🧄
● Tomato paste: Two tablespoons add colour, richness and help give the broth more body.
● Sweet and original pimenta moída: I use two tablespoons of Sweet and one tablespoon of Original Pimenta Moída from my shop here .
● Worcestershire sauce: This adds savoury depth and complements the beef.
● Seasonings: Sweet paprika, garlic powder, onion powder, bay leaf, salt and black pepper build layers of warm, savoury flavour.
● Beef broth: Low sodium broth is ideal because the chouriço and pimenta moída already contain salt.
How to Make Portuguese Filthy Cabbage
1. Brown the chouriço. Heat the olive oil in a large Dutch oven or deep, heavy bottomed pan over medium heat. Add the sliced chouriço and cook for three to four minutes, stirring occasionally, until lightly browned and its flavourful oils begin to release. Remove the chouriço and set a side.
2. Cook the ground beef. Add the ground beef directly to the chouriço. Cook for six to eight minutes, breaking it into small pieces, until deeply browned and no pink remains. If there is an excessive amount of grease, carefully spoon out a little, but leave enough to flavour the vegetables.
3. Add the vegetables. Add the diced onion, red bell pepper and green bell pepper. Cook for five to six minutes until they begin to soften. Stir in the minced garlic and bay leaf and cook for another 30 to 60 seconds, just until fragrant.
4. Build the flavour. Stir in the tomato paste, sweet pimenta moída, original pimenta moída, sweet paprika, garlic powder, onion powder and , Worcestershire sauce. Cook for one to two minutes, stirring well, so the tomato paste darkens slightly and the seasonings coat the meat and vegetables.
5. Add the broth. Pour in beef broth. Scrape the bottom of the pot to lift all those browned, flavourful pieces into the molho.
6. Add the cabbage. Add the chopped cabbage in two or three batches, stirring between each addition as it begins to wilt. It may look like a lot at first, but it cooks down significantly.
7. Simmer. Bring everything to a gentle simmer. Cover and cook over medium low heat for 15 to 20 minutes, stirring occasionally, until the cabbage is tender.
8. Reduce the molho. Remove the lid and continue simmering for 20 to 25 minutes, or until the broth has reduced into a rich, flavourful molho. Stir occasionally, add butter and parsley(optional. If you prefer it extra saucy, stop cooking a little sooner.
9. Season and serve. Remove the bay leaf. Taste first, then add salt and black pepper as needed. Serve hot and enjoy! 🇵🇹🔥
Tips, Substitutions and Variations
● Use a large pot. A whole chopped cabbage takes up lots of space before it wilts. A large Dutch oven or deep pot makes it easier to stir without spilling.
● Let the broth reduce. The uncovered simmer is important. This concentrates the flavour and turns the liquid into a rich molho.
● Taste before salting. Chouriço, Worcestershire sauce, broth and pimenta moída can all contain salt.
● No Portuguese chouriço? Use Spanish chorizo or smoked kielbasa. The flavour will be different, but the dish will still be delicious.
● No sweet pimenta moída? Replace it with two tablespoons of mild Portuguese red pepper paste or massa de pimentão doce. In a pinch, use two tablespoons of roasted red pepper paste and add extra sweet paprika to taste.
● No original pimenta moída? Substitute one tablespoon of another hot Portuguese pepper paste, piri piri sauce or your favourite chilli paste. Start with less if the substitute is very hot.
● Want it milder? Use all Sweet Pimenta Moída and leave out the Original flavour.
● Want it spicier? Add extra Original Pimenta Moída or a few drops of piri piri sauce.
What to Serve With Filthy Cabbage
This Portuguese filthy cabbage is a complete meal on its own, but the extra molho is too good not to soak up! Serve it with
● Crusty Portuguese bread or papos secos for dipping
● A simple green salad if you want something fresh on the side
Make Ahead, Storage, Freezing and Reheating
Make ahead: You can chop the cabbage, onion and peppers up to one day in advance. Store the cabbage separately from the onion and peppers in airtight containers in the refrigerator. The chouriço can also be sliced ahead of time.
Refrigerator: Allow leftovers to cool, then store them in an airtight container in the refrigerator for three to four days.I like to use these storage containers
Freezer: Freeze cooled filthy cabbage in a freezer safe container for up to two months. Keep in mind that the cabbage will be softer after freezing and thawing.
Reheating: Reheat gently in a covered pot over medium low heat, stirring occasionally. Add a small splash of beef broth or water only if the sauce has become too thick. Individual portions can also be reheated in the microwave until steaming hot.
Frequently Asked Questions
Why is it called filthy cabbage or dirty cabbage?
The playful name comes from loading simple cabbage with deeply browned meat, sausage, peppers, seasonings and a dark, flavourful sauce. The cabbage becomes coated in all that savoury goodness, making it anything but a plain vegetable side dish.
Is one whole cabbage too much?
No. One whole medium cabbage looks enormous when it first goes into the pot, but it loses a lot of volume as it cooks. Add it in batches and allow each batch to wilt before adding more.
What part of the cabbage should I remove?
Remove the firm white centre, called the core. Cut the cabbage into quarters, make an angled cut around the core in each quarter and discard it. Then chop the remaining leaves into bite sized pieces.
How much chouriço should I use?
Use one small link weighing approximately 6 ounces or 165 grams. If you have one large 0.73 pound loop, cut the loop in half and use one half for this recipe. Cut that piece lengthwise, then slice it crosswise to create half moons.
Can I use chicken or turkey instead of ground beef?
Yes. Ground chicken or turkey works, but it is leaner and has a lighter flavour. You may need another small drizzle of olive oil when browning it.
Can I make this recipe without chouriço?
Yes, but the flavour will not be quite as smoky or distinctly Portuguese. Increase the paprika slightly and add a touch more olive oil if you leave it out.
More Delicious Recipes
● Viral Dirty Pasta Recipe
● Empadão de Carne com Chouriço
● Caldo Verde
● Portuguese Chicken and Rice
● One Pan Frango Assado
Stay Connected 🇵🇹
If you make this Portuguese filthy cabbage recipe, please leave a rating and comment below. I would love to know how it turned out! Share your dish and tag me on Instagram @rainha_da_cozinha so I can see your version and share it with our community.
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Portuguese Filthy Cabbage 🇵🇹
Equipment
- 1 large dutch oven
- 1 sharp knife
- 1 Cutting Board
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 portuguese chouriço link 6oz
- 1 lb lean ground beef
- 1 large onion, diced
- 1 large red pepper, diced
- 1 large green pepper, diced
- 4-5 garlic, minced
- 1 bay leaf
- 2 tablespoon tomato paste
- 2 tablespoon sweet pimenta
- 1 tbsp pimenta moída
- 1 tablespoon worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups beef broth
- 1 medium cabbage core removed
- 1 tablespoon butter optional
- 2 tablespoon chopped fresh parsely optional
- salt and pepper to taste
Instructions
- 1. Heat the olive oil in a large Dutch oven or deep, heavy bottomed pot over medium heat. Add the sliced chouriço and cook for three to four minutes, stirring occasionally, until lightly browned and its oils begin to release. Remove Chouriço and set aside.
- 2. Add the ground beef directly to the pot. Cook for six to eight minutes, breaking it into small pieces, until deeply browned and no pink remains. If there is an excessive amount of grease, carefully spoon out a little, but leave enough to flavour the vegetables.
- 3. Add the onion, red bell pepper and green bell pepper. Cook for five to six minutes until they begin to soften. Stir in the garlic, 1 bay leaf and cook for another 30 to 60 seconds, just until fragrant.
- 4. Stir in the tomato paste, Sweet Pimenta Moída, Original Pimenta Moída, sweet paprika, garlic powder, onion powder and Worcestershire sauce. Cook for one to two minutes, stirring well, until the seasonings coat the meat and vegetables and the tomato paste darkens slightly.
- 5. Pour in the beef broth. Scrape the bottom of the pot to release all the browned, flavourful pieces.
- 6. Add the cabbage in two or three batches, stirring between each addition as it begins to wilt.
- 7. Bring the mixture to a gentle simmer. Cover and cook over medium low heat for 15 to 20 minutes, stirring occasionally, until the cabbage is tender.
- 8. Remove the lid and continue simmering for 20 to 25 minutes, stirring occasionally, until the broth reduces into a rich, flavourful molho. Stop sooner if you prefer the dish extra saucy.
- 9. Remove Bay leaf. Add butter and parsley, stir until completely mixed in.
- 10. Taste, then season with salt and black pepper as needed. Serve hot.
Notes
● Storage: Refrigerate cooled leftovers in an airtight container for three to four days or freeze for up to two months. Reheat gently on the stovetop or in the microwave until steaming hot.
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