Okay, so the prep time on this is not very long and don’t think that you have to much cabbage when you are prepping it because it will shrink down to nothing after it has cooked for a bit. The creole seasoning doesn’t give it to much flavor (in our opinion) so if you prefer a spicier version do as we mentioned on the previous page…add some red pepper flakes or substitute Rotel for the diced tomatoes.
It is actually quite filling as well so watch your portion sizes…or not if you are really hungry! Enjoy
Thank you Jaren at diaryofarecipecollector for this awesome one pan recipe.
Ingredients for cabbage casserole
2 lbs. ground beef
Salt and pepper or creole seasoning
1 onion, chopped
1 cup rice, uncooked
3 large handfuls of roughly chopped cabbage
1 8 oz. can tomato sauce
2 cups of water
1 14 oz. can diced tomatoes, undrained (or Rotel if you want a bit spicy)
1 cup shredded cheese (Colby Jack or your favorite)
1. Season and brown ground beef and onions. Drain off grease.
2. Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce can twice) and diced tomatoes. Stir.
3. Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
4. Once cooked, top with cheese and cover with lid to melt a few minutes.