Cajun Cabbage and Rice Casserole/Hotdish

10
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"Looking for a new way to eat cabbage? This is it! Easy, very flavorful, and a crowd pleaser. I found the original recipe in a taste of home cookbook by Bobbie Soileau,from LA. I have changed it somewhat, as I wanted more rice and more of tomato taste."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (190.4 g)
  • Calories 264.6
  • Total Fat - 12.5 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 54.2 mg
  • Sodium - 619.1 mg
  • Total Carbohydrate - 20.1 g
  • Dietary Fiber - 2.1 g
  • Sugars - 3.6 g
  • Protein - 17.8 g
  • Calcium - 121.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 11.9 mg
  • Thiamin - 0.1 mg

Step 1

In a skillet, brown the beef, pepper, onion and garlic over medium heat until the meat is no longer pink. Drain grease.

Step 2

Stir in tomatoes with chilies and half of the tomato sauce, water, rice and seasonings to the meat.

Step 3

Pour mixture into a greased 9x13 pan.

Step 4

Top with cabbage, and then pour the remaining tomato sauce over the top. Spread out with a spatula. You can add a bit of water to the can to get it all, and spread that over the cabbage.

Step 5

Cover with tinfoil and bake at 375° for 1 hour. Uncover, stir the casserole, and add the cheese on top. Bake uncovered to melt the cheese, and brown if desired.

Step 6

Step 7

*The spices can be altered to fit your families tastes. I always serve with hot sauce.

Tips & Variations


No special items needed.

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