Dirty Creamy Cabbage
A creamy and savory dish featuring ground chicken, pork, and vegetables.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥬Fresh Produce(5)
- 1 bag broccoli florets (about 12 oz)
- ½ large head cabbage, chopped
- Fresh parsley, for topping
- 4 cloves garlic, minced
- ½ white onion, minced
🥩Meat & Seafood(2)
- 1 lb ground chicken
- 1 lb ground pork
🥛Dairy & Eggs(3)
- 2 tbsp butter
- 4 oz light cream cheese
- ¾ cup shredded Parmesan cheese
🧂Spices & Seasonings(4)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp onion powder
- Salt & black pepper, to taste
📦Other(2)
- ½ tsp chili flakes
- ½ cup half-and-half
Nutrition (per serving)
Calories
505
Protein
37g
Carbs
13g
Fat
34g
👨🍳 Instructions
- 1
Melt butter in a large skillet over medium-high heat.
- 2
Add ground chicken, ground pork, onion, and garlic. Cook until the meat is browned and cooked through.
- 3
Season with garlic powder, onion powder, Italian seasoning, salt, pepper, and chili flakes.
- 4
Add the chopped cabbage and broccoli. Cook for 7-10 minutes, stirring occasionally, until the veggies soften.
- 5
Lower the heat and add half-and-half and light cream cheese. Stir until the cream cheese melts and everything becomes creamy.
- 6
Stir in Parmesan cheese and cook for another 2-3 minutes until melted and smooth.
- 7
Top with fresh Parmesan, parsley, and extra chili flakes.
💡 Pro Tips
- ✓Brown the chicken-pork blend to 160°F internal temperature before adding vegetables, as the Maillard reaction (browning) creates savory compounds that won't develop once creamy liquids are added and lower the pan temperature below 300°F.timing160°F | 300°F Maillard threshold
- ✓Add cream cheese only after removing from direct heat, then stir constantly for 30-45 seconds—cream cheese curdles if heated above 160°F for more than 1 minute, breaking the emulsion and creating grainy texture.technique160°F | 30-45 seconds max
- ✓Use a 1:1 ratio of half-and-half to cream cheese by weight (½ cup half-and-half ≈ 120g, so use 4 oz cream cheese ≈ 113g) to maintain proper fat-to-protein ratio for a stable, creamy sauce rather than greasy or thin.ingredient1:1 ratio (120g:113g)
- ✓Cut cabbage into ½-inch pieces and broccoli florets into 1-inch crowns—this 2:1 size ratio ensures both vegetables reach tender-crisp (205-210°F core temp) in 7-10 minutes without the cabbage becoming mushy while broccoli is still firm.ingredient½-inch cabbage | 1-inch florets | 205-210°F
- ✓Stir in Parmesan after heat reduction with a rubber spatula using figure-8 motions for 2-3 minutes—this distributes the cheese evenly while preventing clumping, since Parmesan's casein proteins seize at 140°F and won't incorporate smoothly if added during boiling.technique140°F seize point | 2-3 minutes
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Dirty Creamy Cabbage
A creamy and savory dish featuring ground chicken, pork, and vegetables.
📝 Ingredients
🥬Fresh Produce(5)
- 1 bag broccoli florets (about 12 oz)
- ½ large head cabbage, chopped
- Fresh parsley, for topping
- 4 cloves garlic, minced
- ½ white onion, minced
🥩Meat & Seafood(2)
- 1 lb ground chicken
- 1 lb ground pork
🥛Dairy & Eggs(3)
- 2 tbsp butter
- 4 oz light cream cheese
- ¾ cup shredded Parmesan cheese
🧂Spices & Seasonings(4)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp onion powder
- Salt & black pepper, to taste
📦Other(2)
- ½ tsp chili flakes
- ½ cup half-and-half
Nutrition (per serving)
Calories
505
Protein
37g
Carbs
13g
Fat
34g
👨🍳 Instructions
- 1
Melt butter in a large skillet over medium-high heat.
- 2
Add ground chicken, ground pork, onion, and garlic. Cook until the meat is browned and cooked through.
- 3
Season with garlic powder, onion powder, Italian seasoning, salt, pepper, and chili flakes.
- 4
Add the chopped cabbage and broccoli. Cook for 7-10 minutes, stirring occasionally, until the veggies soften.
- 5
Lower the heat and add half-and-half and light cream cheese. Stir until the cream cheese melts and everything becomes creamy.
- 6
Stir in Parmesan cheese and cook for another 2-3 minutes until melted and smooth.
- 7
Top with fresh Parmesan, parsley, and extra chili flakes.
💡 Pro Tips
- ✓Brown the chicken-pork blend to 160°F internal temperature before adding vegetables, as the Maillard reaction (browning) creates savory compounds that won't develop once creamy liquids are added and lower the pan temperature below 300°F.timing160°F | 300°F Maillard threshold
- ✓Add cream cheese only after removing from direct heat, then stir constantly for 30-45 seconds—cream cheese curdles if heated above 160°F for more than 1 minute, breaking the emulsion and creating grainy texture.technique160°F | 30-45 seconds max
- ✓Use a 1:1 ratio of half-and-half to cream cheese by weight (½ cup half-and-half ≈ 120g, so use 4 oz cream cheese ≈ 113g) to maintain proper fat-to-protein ratio for a stable, creamy sauce rather than greasy or thin.ingredient1:1 ratio (120g:113g)
- ✓Cut cabbage into ½-inch pieces and broccoli florets into 1-inch crowns—this 2:1 size ratio ensures both vegetables reach tender-crisp (205-210°F core temp) in 7-10 minutes without the cabbage becoming mushy while broccoli is still firm.ingredient½-inch cabbage | 1-inch florets | 205-210°F
- ✓Stir in Parmesan after heat reduction with a rubber spatula using figure-8 motions for 2-3 minutes—this distributes the cheese evenly while preventing clumping, since Parmesan's casein proteins seize at 140°F and won't incorporate smoothly if added during boiling.technique140°F seize point | 2-3 minutes