Cajun Cabbage and Rice Casserole/Hotdish
Recipe: #8938
April 10, 2013
Categories: Casseroles, Ground Beef, Rice, Cabbage, Cajun, Brunch Potluck, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Canned Tomatoes, Spicy, Beef Dinner, Ground Beef Dinner, 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."
Original is 10 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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