Contest-Winning Cajun Cabbage Recipe

5 26 38
Contest-Winning Cajun Cabbage Recipe
Contest-Winning Cajun Cabbage Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Cajun Cabbage Recipe

Read Reviews
5 26 38
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.

Ingredients

  • 1 pound ground beef
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup uncooked long grain rice
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon each white, black and cayenne pepper
  • 4 to 6 drops hot pepper sauce
  • 1 small head cabbage, chopped
  • 1 cup (4 ounces) shredded Colby cheese

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 350° 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

Nutritional Facts

3/4 cup: 235 calories, 10g fat (5g saturated fat), 41mg cholesterol, 708mg sodium, 20g carbohydrate (5g sugars, 4g fiber), 17g protein.

  • 1 pound ground beef
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup uncooked long grain rice
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon each white, black and cayenne pepper
  • 4 to 6 drops hot pepper sauce
  • 1 small head cabbage, chopped
  • 1 cup (4 ounces) shredded Colby cheese
  1. 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.
  2. Spread into an ungreased 13x9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° 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

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Reviews forContest-Winning Cajun Cabbage

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MY REVIEW
Psalm127-3 User ID: 7749892 269443
Reviewed Jul. 14, 2017

"seems very similar to my Carpathian cabbage which we adore. I buy leaner hamburger so it doesn't get drained off adds to the flavor (and probably waistline)"

MY REVIEW
Colleen Irish User ID: 9107313 264671
Reviewed Apr. 14, 2017

"I made this two days ago and am making it again tonight for the family. It disappeared quickly at the potluck and several people had seconds. Many were disappointed that it was gone when they returned. Several asked for the recipe for their next potluck. Super simple to make. Had to cook it longer for the rice to be fully cooked. I didn't add extra water. I didn't have white pepper immediately available so I used Moroccan spice which has white pepper in it. Very yummy. A keeper recipe. Thank you!"

MY REVIEW
xlsalbums User ID: 5254917 264041
Reviewed Mar. 29, 2017

"Nice flavor in the meat. I liked the spices. But my family is not a huge fan of cabbage. I thought this would help with cabbage but they still did not care for it. If you like cabbage then this would be a great recipe!!"

MY REVIEW
slickola User ID: 625677 263755
Reviewed Mar. 22, 2017

"I made this last night and it was delicious !!! My grandson stopped by and I sent some home with him . He just texted to tell me how tasty it was and wants to know when I will be fixing it again !!! This is a keeper !"

MY REVIEW
kmpatch User ID: 149103 261840
Reviewed Feb. 26, 2017

"Delicious. I didn't have white pepper so I added extra black pepper. I also added 1 cup of water with the tomato sauce as other reviewers did. Turned out great."

MY REVIEW
parelius User ID: 1026528 261648
Reviewed Feb. 21, 2017

"This was a really easy recipe that tasted great. The only thing I did differently was used quinoa instead of rice."

MY REVIEW
murrworm88 User ID: 1697209 254181
Reviewed Sep. 16, 2016

"Yummy! Nice way to use up cabbage from the garden. This had good heat for us, just enough kick!"

MY REVIEW
alaskanarwal User ID: 2908461 221940
Reviewed Mar. 3, 2015

"Loved it!"

MY REVIEW
[email protected] User ID: 6993142 32764
Reviewed Oct. 10, 2014

"To answer the question of the recipe contributor: Yes, I WAS looking for a new way to use cabbage. My kids and hubby like this vegetable as well as Cajun food so it was bound to be a winning combo. And it IS!! I do use the "Mild" version of the canned diced tomatoes and chilies, but other than that, I make no changes. Good on a cool fall or cold winter's evening to warm the bones!"

MY REVIEW
gunslinger User ID: 544392 85601
Reviewed Jun. 4, 2014

"Made this with some cabbage I raised in my garden. It was very tasty. We liked the heat level but it was pretty spicy. If your family is not a fan of spicy food I think it would be delicious made without the hot sauce and cayenne. You could even substitute stewed tomatoes for the tomatoes and chilies. I froze half of my casserole after it was baked and it was just as delicious 3 months later when I took it out of the freezer, so it also makes a very good freezer meal."

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