Recipe by AVALONFAAYRE
"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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green bell pepper, chopped
1 (10 ounce) can
diced tomatoes with mild green chilies, undrained
1 (8 ounce) can
long grain rice, uncooked
ground cayenne pepper
ground white pepper
ground black pepper
1 small head
shredded Colby cheese
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!
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!
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.
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!!!
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.
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.
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.
This was wonderful. I made a few changes - cooked the rice first, because I haven't always had the best of luck using uncooked rice in baked dishes. Sauteed the cabbage in a little butter with 1/2 tsp cajun seasoning, mixed everything together and stirred in about another 1/2 tsp of the cajun seasoning - I used the cajun seasoning in place of all the other spices. Topped the whole works with the cheese and baked it at 400 for 20-25 mins. Perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Cabbage with Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 194
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