Cajun Cabbage and Rice Casserole/Hotdish
April 10, 2013
Categories: Comfort Food, Dinner, Lunch, Main Dish, Casseroles, Beef, Ground Beef, Rice, Vegetables, Cabbage, Cajun, North American, Budget-Friendly, Easy/Beginner Cooking, Brunch, Fall/Autumn, Ladies Luncheon, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Canned Tomatoes, Spicy, Spring more
"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."
- 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
In a skillet, brown the beef, pepper, onion and garlic over medium heat until the meat is no longer pink. Drain grease.
Stir in tomatoes with chilies and half of the tomato sauce, water, rice and seasonings to the meat.
Pour mixture into a greased 9x13 pan.
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.
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.
*The spices can be altered to fit your families tastes. I always serve with hot sauce.
Tips & Variations
No special items needed.