Cajun Cabbage Jambalaya
A hearty and flavorful dish that showcases the versatility of cabbage, combining spices, vegetables, and protein for a delicious meal.
Ingredients
Main Ingredients
- 1 medium head cabbage, finely shredded Can substitute with kale or green beans.
- 1 pound smoked sausage Choose turkey sausage for a lighter option.
- 1 onion, chopped
- 1 whole bell pepper, diced Any color bell pepper works.
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 cups chicken broth Vegetable broth can be used as a substitute.
- 2 cups cooked rice Brown rice is a healthier option.
- 1 tablespoon Cajun seasoning Adjust based on spice tolerance.
- to taste salt and pepper
- 2 tablespoons olive oil Avocado oil can be used for a higher smoke point.
Instructions
Preparation
- Wash and shred the cabbage, finely chop the onion, bell pepper, and celery, and mince the garlic.
Cooking
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the smoked sausage and cook until browned, about 5-7 minutes.
- Stir in the onion, bell pepper, celery, and garlic; cook for about 5 minutes, or until vegetables begin to soften.
- Add the shredded cabbage and diced tomatoes (including their juice). Stir until well mixed.
- Pour in the chicken broth and add the Cajun seasoning, salt, and pepper. Bring to a boil, then reduce to low and let simmer for 30-40 minutes.
- Fold in the cooked rice and allow it to heat through for about 5 minutes before serving.
Notes
Serve hot, garnished with freshly chopped parsley or green onions. Pair with cornbread or a fresh green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.