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!!
- 1 lb ground beef
- 1⁄4 cup olive oil
- 1 tablespoon cajun seasoning (more if you prefer)
- 1 large onion (chopped)
- 3 stalks celery, finely chopped
- 1 lb smoked sausage, cut into bite size pieces (I prefer Andouille)
- 3 cloves garlic (minced)
- 1 head cabbage (chopped)
- 1 cup long grain rice
- 1 teaspoon chili powder
- 1 (10 ounce) can Rotel tomatoes & chilies
- 3⁄4 cup of your favorite white wine
- 8 ounces mushrooms (sliced)
- Preheat the oven to 275 degrees.
- Saute' the ground meat in the olive oil.
- Season the meat well with Cajun seasonings, or salt, pepper and your favorite seasoning.
- Add chopped onion, celery and smoked sausage.
- Cook until onions and celery are clear, about 10 minutes Add garlic.
- While meat and veggies are cooking, chop the cabbage and combine with rice, chili powder and canned tomato blend in roaster.
- After meat mixture has cooked for 10 minutes, add it the to the cabbage mixture in the roaster.
- Mix well.
- 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.
- Add the mushrooms and wine to the roaster and mix well.
- Cover, and place in the oven to bake for 2 hours, stirring halfway through the cooking time.
- An excellent dish for pot luck suppers because it makes lots.
- Also reheats well in a microwave, but, doesn't freeze well.