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Cajun Cabbage Casserole

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Ingredients

Adjust Servings:
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

Nutritional information

509.6
Calories
217 g
Calories From Fat
24.2 g
Total Fat
12.2 g
Saturated Fat
87.2 mg
Cholesterol
890.6 mg
Sodium
45.4 g
Carbs
6.2 g
Dietary Fiber
11 g
Sugars
28.5 g
Protein
310g
Serving Size

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Cajun Cabbage Casserole

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    Cuisine:

    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; 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!

    • 51 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Cajun Cabbage Casserole, A wonderful casserole made with ground beef, topped with cabbage, and colby cheese , 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; 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 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


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    Steps

    1
    Done

    Cook Meat, Garlic, and Onion.

    2
    Done

    Stir in Tomatoes,Rice, Soup, and Spices.

    3
    Done

    Spread in Ungreased 13x9 Casserole Dish.

    4
    Done

    Top With Chopped Cabbage.

    5
    Done

    Cover and Bake in Preheated Oven at 350 For 45 Minutes.

    6
    Done

    Remove and Sprinkle Cheese on Top.

    7
    Done

    Bake Another 15 Minutes or Just Until Cheese Melts.

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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