Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Got this recipe out of the latest issue of Louisiana Cookin' magazine, and made it this evening with a couple of minor variations. I added some leftover wine, and, mushrooms to (in the words of my hero - Justin Wilson) "raise da social status of da cabbage". Anyway, the family loved it. Try it, you'll like it too!!

Ingredients Nutrition

Directions

  1. Preheat the oven to 275 degrees.
  2. Saute' the ground meat in the olive oil.
  3. Season the meat well with Cajun seasonings, or salt, pepper and your favorite seasoning.
  4. Add chopped onion, celery and smoked sausage.
  5. Cook until onions and celery are clear, about 10 minutes Add garlic.
  6. While meat and veggies are cooking, chop the cabbage and combine with rice, chili powder and canned tomato blend in roaster.
  7. After meat mixture has cooked for 10 minutes, add it the to the cabbage mixture in the roaster.
  8. Mix well.
  9. Finally, saute' the mushrooms in a little oil for about a minute or two, then add the wine to the mushrooms and deglaze the pan.
  10. Add the mushrooms and wine to the roaster and mix well.
  11. Cover, and place in the oven to bake for 2 hours, stirring halfway through the cooking time.
  12. An excellent dish for pot luck suppers because it makes lots.
  13. Also reheats well in a microwave, but, doesn't freeze well.
  14. Enjoy!

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