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Contest-Winning Cajun Cabbage Recipe
Contest-Winning Cajun Cabbage Recipe photo by Taste of Home

Contest-Winning Cajun Cabbage Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 65 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

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


  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 13-in. x 9-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

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

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Reviewed Mar. 3, 2015

"Loved it!"

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!"

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."

Reviewed Feb. 25, 2014

"We really enjoy this dish ."

Reviewed Jan. 27, 2014

"Very good recipe...really spices up bland cabbage. I used 14 oz. can of tomatoes with chiles and then topped the meat mixture off with one tomato sauce can of water to cook rice properly...then topped with 2 cups Mexican blend cheese.......delicious!"

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