This well spiced and incredibly flavorful dish is one of my favorite one-pan recipes. I like to describe it as Louisiana’s take on a paella. It is packed with vegetables and completely plant-based but still has the authentic Creole flavor. Although it’s great as it is, I sometimes serve it with simple grilled prawns, for extra flair, and a side of collard greens.
This recipe sidesteps the old-school method of steaming cabbage to release the leaves. Freeze the cabbage overnight and let thaw, no cooking required. If you are in a rush, use a prepared marinara sauce, and add vinegar and sugar.