Cajun Cabbage Casserole
- Ready In:
- 1 lb ground beef or 1 lb ground turkey
- 1⁄4 cup chopped green pepper
- 1⁄2 cup chopped onion
- 2 garlic cloves, chopped
- 1 (10 ounce) can tomatoes, with green chilis. (rotel)
- 1 (10 1/2 ounce) can tomato soup
- 1 cup uncooked white rice
- 1 teaspoon salt
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon cayenne pepper
- 4 -6 drops red pepper sauce
- 1 head cabbage, chopped
- 2 cups shredded colby cheese
- Cook meat, garlic, and onion.
- Stir in tomatoes,rice, soup, and spices.
- Spread in ungreased 13X9 casserole dish.
- Top with chopped cabbage.
- Cover and bake in preheated oven at 350 for 45 minutes.
- Remove and sprinkle cheese on top.
- Bake another 15 minutes or just until cheese melts.
Questions & Replies
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My fiance was VERY suspicious of this dish, but he ended up LOVING it! I did too. It was super easy and quick to put together, too. The colby was perfect, so I don't recommend substituting a different type of cheese. Also, I didn't even realize the recipe called for an 8 oz can of tomato soup until I read the review below; I used the 10.75-oz can. I've never heard of an 8-oz can of tomato soup so now I wonder if the poster meant tomato SAUCE? I think I might try it that way next time (i.e., tomato sauce instead of soup). This substitution will cut the sweetness (the sweetness wasn't BAD, but I think it would be more cajun-y without). I'll also use a 15-oz can of diced tomatoes and a 4-oz can of diced green chilies, because that's what I usually have on hand. Regarding cooking time, make sure to cook for the full 15 minutes at the end because my rice was undercooked when I put it in "just until cheese melts"; thankfully, I was able to toss it back in the oven for the remaining time and all was well. Because we're only a houseful of two, I like casseroles that I can split and freeze half for another meal. I'm not sure the cabbage will hold up well in the freezer, but I might give it a try one of these days (cooking for the first 45 minutes, letting cool completely, topping with cheese, and then tossing in the freezer). Anyway, thanks for the recipe! I'm always glad to have something quick, easy, and filled with veggies!
This was a nice casserole of comfort food. I was expecting a deconstructed cabbage roll & the recipe delivers that flavor. I did have a few problems with the recipe instructions. First, my cans of tomato soup are 10+ oz instead of 8oz. I used the whole thing. I also didn't think the meat/rice mixture would be saucy enough after adding everything to cook the rice so added a soup can of water & am glad I did. The rice was perfectly cooked & the bottom layer was thick. I cut my cabbage into 1' chunks and feared it wouldn't cook so covered the casserole pan with foil for the first 45 minutes to help it steam. I left it uncovered after adding the cheese. Next time I will shredd the cabbage into smaller pieces as mine was still too crunchy. This does taste good & I will make it again with revisions. Made for Pick A Chef Spring '09
RECIPE SUBMITTED BY
I live out in the country on 14 acres. It keeps me plenty busy! I don't enjoy cooking at all. I admit that, but I do enjoy trying new recipes, and Recipe Zarr is a favorite site to explore. I try to make 2 new recipes each week. I have 3 grown children, and 8 beautiful grandchildren. I especially like trying new Italian dishes, and desserts. One of my favorite recipes is my Everyone's Favorite Chicken Salad. My favorite restaurant is Johnny Carino's.