Hot Pot Filthy Cabbage
Hot Pot Filthy Cabbage
Ingredients
- 1 1/2 pounds ground beef, 80/20
- 1 head green cabbage, large, chopped into bite-sized pieces
- 1 white onion, large, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 2 tablespoons garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Salt-Free Tony’s, or Cajun/Creole blend
- 1 tablespoon smoked paprika
- 1 teaspoon salt, add more if desired
- 1 teaspoon black pepper, optional
- to taste red pepper flakes, optional
- 1 pound beef short ribs, bone-in, cut into 2-inch pieces
- 4 ounces shiitake mushrooms, sliced
- 1 head bok choy, chopped
- 1 block firm tofu, drained and cubed
- as needed hot pot dipping sauce, for serving
For Serving
- as needed cooked rice
Instructions
- 1
In a large pot or Dutch oven, brown the beef short ribs over medium-high heat until well-seared on all sides. Remove the ribs and set aside, leaving the rendered fat in the pot.
⏱️ 10 min
- 2
Add the ground beef to the same pot and brown it over medium-high heat. Do NOT drain the fat.
⏱️ 8 min
- 3
Push the browned beef to the sides of the pot. Add the tomato paste to the center and cook for 2 minutes, stirring occasionally. Then, add the diced onions and bell peppers to the center and cook for another 2 minutes, stirring with the tomato paste.
⏱️ 4 min
- 4
Add the all-purpose flour to the pot and mix thoroughly with the beef and vegetables until no dry flour remains. Then, stir in the Salt-Free Tony’s (or Cajun/Creole blend), smoked paprika, salt, beef broth, and Worcestershire sauce. Finally, add the minced garlic and bring the mixture to a simmer for 5 minutes, stirring occasionally.
⏱️ 8 min
- 5
Return the seared beef short ribs to the pot. Add the chopped cabbage. If the pot is very full, add it in batches, allowing it to wilt slightly before adding more. Stir until all the cabbage is fully coated in the gravy. Cover the pot and reduce the heat to medium-low.
⏱️ 3 min
- 6
Simmer the covered cabbage mixture for 15-20 minutes, or until the cabbage and short ribs reach your preferred tenderness. Stir occasionally to prevent sticking.
⏱️ 20 min
- 7
Add the sliced shiitake mushrooms, chopped bok choy, and cubed firm tofu to the pot. Continue to simmer for another 5 minutes, or until the vegetables are tender-crisp and the tofu is heated through.
⏱️ 5 min
- 8
If the sauce is too runny for your liking, remove the lid and cook uncovered for a few additional minutes, stirring, until it thickens to your desired consistency. Taste and adjust seasonings, adding more salt, black pepper, or red pepper flakes if desired. Serve hot with rice and hot pot dipping sauce on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Pot Filthy Cabbage
- 1 1/2 pounds ground beef, 80/20
- 1 head green cabbage, large, chopped into bite-sized pieces
- 1 white onion, large, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 2 tablespoons garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Salt-Free Tony’s, or Cajun/Creole blend
- 1 tablespoon smoked paprika
- 1 teaspoon salt, add more if desired
- 1 teaspoon black pepper, optional
- to taste red pepper flakes, optional
- 1 pound beef short ribs, bone-in, cut into 2-inch pieces
- 4 ounces shiitake mushrooms, sliced
- 1 head bok choy, chopped
- 1 block firm tofu, drained and cubed
- as needed hot pot dipping sauce, for serving
For Serving
- as needed cooked rice
Instructions
- 1
In a large pot or Dutch oven, brown the beef short ribs over medium-high heat until well-seared on all sides. Remove the ribs and set aside, leaving the rendered fat in the pot.
⏱️ 10 min - 2
Add the ground beef to the same pot and brown it over medium-high heat. Do NOT drain the fat.
⏱️ 8 min - 3
Push the browned beef to the sides of the pot. Add the tomato paste to the center and cook for 2 minutes, stirring occasionally. Then, add the diced onions and bell peppers to the center and cook for another 2 minutes, stirring with the tomato paste.
⏱️ 4 min - 4
Add the all-purpose flour to the pot and mix thoroughly with the beef and vegetables until no dry flour remains. Then, stir in the Salt-Free Tony’s (or Cajun/Creole blend), smoked paprika, salt, beef broth, and Worcestershire sauce. Finally, add the minced garlic and bring the mixture to a simmer for 5 minutes, stirring occasionally.
⏱️ 8 min - 5
Return the seared beef short ribs to the pot. Add the chopped cabbage. If the pot is very full, add it in batches, allowing it to wilt slightly before adding more. Stir until all the cabbage is fully coated in the gravy. Cover the pot and reduce the heat to medium-low.
⏱️ 3 min - 6
Simmer the covered cabbage mixture for 15-20 minutes, or until the cabbage and short ribs reach your preferred tenderness. Stir occasionally to prevent sticking.
⏱️ 20 min - 7
Add the sliced shiitake mushrooms, chopped bok choy, and cubed firm tofu to the pot. Continue to simmer for another 5 minutes, or until the vegetables are tender-crisp and the tofu is heated through.
⏱️ 5 min - 8
If the sauce is too runny for your liking, remove the lid and cook uncovered for a few additional minutes, stirring, until it thickens to your desired consistency. Taste and adjust seasonings, adding more salt, black pepper, or red pepper flakes if desired. Serve hot with rice and hot pot dipping sauce on the side.
⏱️ 2 min