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Mediterranean Dirty Cabbage with tomato sauce, parsley, and cubed vegetables on a plate.

Mediterranean Dirty Cabbage

Mediterranean Dirty Cabbage is the viral trend done the way it was always meant to be made! While everyone else is making theirs with ground beef and Cajun seasoning, this version uses Spanish chorizo, smoked paprika, lemon, and parboiled basmati rice cooked low and slow with green cabbage, red and green peppers, and a deeply seasoned chicken bone broth until everything is tender, deeply flavored, and completely irresistible.
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Course: Main Course
Cuisine: Mediterranean
Keyword: cabbage
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 5
Calories: 382kcal
Author: Lola Jay

Ingredients

Instructions 

Cook the chorizo

  • Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the chorizo pieces and cook for 3 to 4 minutes turning occasionally until the fat has rendered and the oil has turned a deep smoky red. Remove the chorizo with a slotted spoon and set aside. Leave all the rendered oil in the pot.
    1 tbsp extra virgin olive oil, 11 oz Spanish chorizo
    Diced chorizo cooking in a non-stick pan with a green plant background.

Build the base

  • Add the diced onion to the chorizo oil and cook for 3 to 4 minutes until softened and translucent. Add the tomato paste and stir to coat the onion. Cook for 2 minutes stirring constantly until the paste darkens to a deep brick red and smells sweet and rich.
    ½ yellow onion, 2 tbsp tomato paste
    Cooking diced onions and tomato paste in a pan with a wooden spoon.
  • Add the diced red and green peppers and minced garlic. Cook for 2 to 3 minutes until the peppers begin to soften.
    1 red bell pepper, 1 green bell pepper, 3 garlic cloves
    Chopped peppers and garlic in a frying pan for sautéing with greenery in the background.

Toast the rice

  • Add the parboiled basmati rice directly to the pot and stir to coat it in the chorizo oil and vegetable base. Let it toast for 1 minute stirring regularly.
    1 cup parboiled rice
    Rice cooking with colorful diced vegetables in a skillet, surrounded by greenery.

Add seasoning and cabbage

  • Add the smoked paprika, garlic powder, dried oregano, and red pepper flakes. Stir well to distribute the spices evenly through the rice and vegetables. Add the chopped cabbage strips and stir to combine everything together.
    1.5 tsp smoked paprika, 1.5 tsp garlic powder, 1 tsp dried oregano, ½ tsp red pepper flakes, 1 medium green cabbage
    Chopped cabbage on top of colorful vegetable rice in a pan with fresh green leaves in the background.

Add broth and lemon

  • Dissolve the chicken bouillon in the chicken bone broth and pour into the pot. Add the fresh lemon juice and stir everything together making sure nothing is stuck to the bottom. Return the cooked chorizo to the pot and stir to distribute. Taste the broth and adjust salt if needed. It should taste well seasoned and slightly tangy from the lemon.
    2 cups chicken bone broth, 1 tbsp chicken bouillon, ⅓ cup fresh lemon juice
    Pouring broth over cabbage in a skillet on a wooden countertop, with green plants in the background.

Cover and simmer

  • Bring to a gentle boil over medium heat then reduce to medium low. Cover the pot tightly with a lid and cook for 20 to 25 minutes without lifting the lid. The rice should be fully cooked through and the cabbage should be tender but still have a slight bite.
    Rice with cabbage, other vegetables and chunks of meat in a skillet.

Serve

  • Remove the lid and fluff gently with a fork. Taste and adjust lemon and seasoning as needed. Serve hot directly from the pot into bowls.
    Close-up of a dish with rice, cabbage, and vegetables in a white bowl with vibrant colors.
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Video

Notes

Nutrition facts are only estimates.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb remaining liquid as it sits and will be slightly denser when reheated. Add a small splash of chicken bone broth and stir over medium low heat until loosened. A fresh squeeze of lemon juice right before serving brings the flavors back to life. This dish freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth.

Nutrition

Calories: 382kcal | Carbohydrates: 37g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 100mg | Potassium: 332mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1509IU | Vitamin C: 52mg | Calcium: 29mg | Iron: 2mg
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