Spicy Cajun Cabbage Recipe - Allrecipes.com
Spicy Cajun Cabbage Recipe
  • READY IN 30 mins

Spicy Cajun Cabbage

Recipe by  

"I threw this together one night when I was craving a Cajun chicken pasta dish I used to make. I've missed it since going low-carb. This dish was a perfect substitute! Great texture and a very, very mild vegetable flavor. Mostly just Cajun yumminess! Adjust the spices to your taste."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
  2. Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
  3. Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.
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Footnotes

  • Cook's Note:
  • The spice quantities are a guide. Add or subtract to your taste (and heat tolerance). The cabbage should be small. You need a yield of about 5 cups shredded cabbage.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2013

I loved the way these flavors sounded but I was looking for a cold side, so I mixed all the spices with a mayo/sour cream combo added a bit of sugar and vinegar and the result totally wow'd my BF and myself. Super yummy cajun flavors! Great with BBQ chicken

 
Most Helpful Critical Review
Jun 05, 2015

Spicy Cajun Cabbage Haiku: "Barely kept this down. We like it hot in this house. But this was 'gritty.'" I made the entire seasoning blend, but only used half of it in the dish, and even used more than the suggested 5-ish c. of chopped cabbage, but this was nearly edible due to the "grittiness" of all of those dried spices. Thank goodness for the plain buttered egg noodles that I made to serve this over b/c they helped cut some of the spice and grit. Every bite, while super-spicy, was like eating on the beach w/ sand blowing in your mouth. I'm just glad that it was a cheap meal to make so I didn't mind tossing the leftovers.

 
Apr 27, 2013

Well, first off, my finished product looked nothing like the picture so don't expect it to. This is really spicy cooked cabbage and onions so don't think of it as a cold crunchy slaw. It's not. However, that being said,we loved it. I would make a few modifications. I followed recipe exactly but found with the small head of cabbage I did not need all the spices. I used about 3/4 of mixed spices and would cut down to about half that or cut up more cabbage. I also liked the sauted onions and since the whole thing is cooked eventually anyway, I would used a larger onion with the same small head of cabbage. Otherwise, this was a great way to make something we don't eat alot of but like - cabbage. It's a nice change from the regular round of cooked veggies. I paired this with red beans and rice and center cut boneless pork chops rubbed with Creole seasoning (like Tony Chachere's)and it was like the Cajun version of a german pork and cabbage meal!

 
May 31, 2014

Loved this as I love spicy foods, but next time will slightly turn down the heat by reducing amount of chili pepper. I didn't have cayenne so used red pepper flakes. Will be making this often with garden fresh cabbage. For color may add red and yellow peppers

 
Feb 12, 2015

having read the reviews before making this i figured i'd just halve the seasonings but unfortunately it was still too strong.. i started out by adding a dash or two of both worcestershire and white wine vinegar.. and then added some soy sauce and lemon to make it more palatable.. i'm so sad b/c i had higher hopes for this

 
May 26, 2014

This was delicious! My husband even said that it was the first time he'd ever had cabbage that he hadn't hated! Two of my three kids really liked it too. I found the spice mix to be a little spicy and next time would not put in as much cayenne and chilli, and I didn't use all of the spice mix either. I used about 1/2 of it. To counter the over-spiciness, I added some cream at the end of cooking, and it made it lovely and creamy.

 
May 21, 2015

Very, very good

 
Feb 02, 2015

This is a really, really good recipe. After reading the other reviews I cut down the cayenne to 1/4 tsp. I like spice but I can't have much. :) Otherwise I followed the recipe exactly and it turned out great!

 

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Nutrition

  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 663 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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