Cajun Cabbage with Rice

Earlier this week I asked my Facebook friends if anyone had a good recipe for cabbage.  I had gotten some from the farmers market and didn’t feel like making my same old smothered cabbage or egg rolls.  I had a lot of responses and ended up going with my friend Amy’s suggestion.  She and I seem to have similar tastes so I figured I’d like it.

This recipe was basically like a deconstructed cabbage roll, made into a casserole. I messed up and forgot to cover it while baking, so it didn’t look pretty at all – I didn’t even take a picture of it.  I somehow miraculously got my four-year old to taste it, she was not a fan though I think it was because it was too spicy for her – it does have some heat.  My husband and I were huge fans though and will definitely be making this more often!

Cajun Cabbage with Rice
Recipe adapted from Allrecipes

1 tbsp vegetable oil
1 lb. ground beef
1 green bell pepper, chopped (I forgot to buy one and it was fine without)
1 onion, chopped
2 cloves garlic, chopped
1 can Rotel/diced tomatoes with green chilis
1 8oz can tomato sauce
1/2 cup long grain rice, uncooked
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1 small head cabbage, chopped
2 cups shredded Colby cheese (it called for one cup, I wanted more!)


Heat the oven to 350.

In a nonstick pan, heat the oil and add the ground beef.  Cook until brown, breaking up into small bits.  Add the bell pepper, onion and garlic, cook until soft.  Once the vegetables are soft, add the Rotel, tomato sauce and seasonings, then stir in the rice.

Empty into a greased 9×12 casserole, spreading evenly.  Top with the shredded cabbage, then the shredded cheese and cover.  Bake for 65 minutes or until the rice is tender.


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