Cajun Cabbage with Rice Recipe - Allrecipes.com
Cajun Cabbage with Rice Recipe
  • READY IN ABOUT hrs

Cajun Cabbage with Rice

Recipe by  

"Really good and different casserole dish with a KICK! If you like Cajun, you'll love this recipe! One pan recipe...gotta love it!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
  3. Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
  4. Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.
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Reviews More Reviews

Most Helpful Positive Review
Apr 12, 2008

I found this recipe a few years ago and it has become one of my favorites. I like it because it's different from your "typical" casserole. I leave out the cayenne pepper for the kids' sake and use partially cooked brown rice. I've tried both cheddar and colby cheeses - not a big difference. I usually make a double batch and freeze one. Cook the frozen one (covered with foil) at 300 for 1-1/2 hrs, then uncover it and cook another 20-30 minutes. Yummy!

 
Most Helpful Critical Review
Feb 26, 2008

This was pretty good but just didn't suit my tastes. If you make this be sure to have some Beano on hand to take before!

 
Mar 07, 2012

Had ground turkey and a cabbage from our garden.. didn't know what to do with it and found this recipe. Am I ever glad I did!!! I tweaked it just a bit because I didn't have a couple things, and substituted a bit. Otherwise, I kept the recipe as is. I used the ground turkey and added a little worcestershire sauce and extra black pepper when browning with veggies for flavor (I had no white pepper, but didn't really need it). Accidentally used a 15 oz can of tomato sauce, but with the brown rice, it worked since brown rice needs a little more moisture. I had no shredded cheese on hand, so sprinkled the top with parmesean cheese and broke apart some low fat sliced provalone I had and laid it out on top. Yes it's spicy.. but sooooo fantastic! And super easy!! I'd give this 10 stars if I could!! I will definitely make this again!!!

 
Jan 20, 2008

This was a GREAT recipe! We used shredded sharp cheddar instead of colby. I also had to turn the heat down to 300 degrees and bake longer so dinner was hot when family got home, but it was still really good! I finally had to just put it away so I would quit going back for more! I also used crushed red pepper, cajun seasoning and a little italian seasoning instead of the separate seasonings the recipe called for.

 
May 17, 2007

I made this last night increasing the hot pepper and adding a little cumin. It was great and easy to prepare. It goes in my "keeper" recipes.

 
May 15, 2007

This was terrific! The only thing I did was add more garlic and one tsp of chile powder. Very hot and spicy. Just the way I like it. My husband was sweating, but I had two helpings and didn't come close to breaking a sweat. A definate keeper. A great ground beef recipe. The leftovers should be awesome. Will make again for sure.

 
Jun 02, 2007

i liked this recipe very much. Just the right amount of spice & a great way to use up cabbage. a great one pot meal for a quick easy mid week meal.

 
Sep 08, 2008

Sooo good! It has a lot of kick, so my 2-year-old wasn't able to eat it (probably wouldn't have anyway!), but my husband and I love heat, so it was perfect for us. Made the recipe just as directed, other than adding the cheese after about an hour just to melt it over the cabbage.

 

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Nutrition

  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 850 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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