Contest-Winning Cajun Cabbage Recipe
Looking for a different treatment for cabbage? Try this spicy cheese-topped dish that I adapted from a friend's recipe. I added a little of this and that until it tasted the way I wanted. Not only do my husband and kids like it, I get rave reviews when I make it for company or church functions.
-Bobbie Soileau, Opelousas, Louisiana
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1 pound ground beef
- 2 garlic cloves minced
- 1/2 teaspoon dried oregano
- 1 medium onion chopped
- 1 can (10 ounces) diced tomatoes and green chilies
- 1 medium green pepper chopped
- 1 can (8 ounces) tomato sauce
- 1 small head cabbage chopped
- 1/2 cup uncooked long grain rice
- 1/4 to 1/2 teaspoon each white black and cayenne pepper
- 4 to 6 drops hot pepper sauce
- 1 cup (4 ounces) shredded colby cheese
- Carbohydrate 23.1750317776919 g
- Cholesterol 51.4071352666667 mg
- Fat 11.6319698055419 g
- Fiber 3.63838111002964 g
- Protein 17.161071097152 g
- Saturated Fat 4.52354799291868 g
- Serving Size 1 1 -8 serving (234g)
- Sodium 73.0514495888689 mg
- Sugar 19.5366506676622 g
- Trans Fat 1.6912131362033 g
- Calories 266 calories
Directions In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice and seasonings. Spread into an ungreased 13x9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350degrees for 65-75 minutes or until the rice is tender. Yield: 6-8 servings. Originally published as Cajun Cabbage in Quick Cooking March/April 1999, p29
