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We love this dish at our house, and whenever I take it to a potluck, it disappears just as quickly as it does at home. This pleasing recipe was given to me by my sister-in-law from Louisiana. I've made some changes in the ingredients, but the snappy Cajun flavor is still there. It's easy to increase for any number of guests.
Originally published as Cajun Cabbage in Reminisce Extra February 1993, p49
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Reviewed on Mar. 27, 2012 by justmbeth
This was a good recipe, a surprise hit with the family.
Reviewed on Sep. 10, 2011 by dmhess55
I have made this many times. the only thing different is i add sharp cheddar cheese at the end and bake until the cheese is melted and use 2 pounds of meat, half beef half venison. One of my husbands favorite
Reviewed on Jun. 01, 2010 by maratha
I made the rice then added as much as I wanted to near the end of cooking
Reviewed on Sep. 11, 2009 by CJCarrell
You add it when you add the rice and tomatoes. My recipe is a little different but this is a good dish. We eat ours with corn chips.
Reviewed on Sep. 05, 2009 by kathiq
when do you add the cabbage?
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