Cajun Cabbage with Rice

Cajun Cabbage with Rice

68 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
AVALONFAAYRE
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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (68)

Rate This Recipe
Sue
25

Sue

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!

Lisa L.
16

Lisa L.

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!!!

Sarah
15

Sarah

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.

More Reviews

Similar Recipes

Cabbage Roll Casserole
(942)

Cabbage Roll Casserole

Cabbage and Rice
(31)

Cabbage and Rice

Grandma Elaine's Unstuffed Sweet and Sour Cabbage
(29)

Grandma Elaine's Unstuffed Sweet and Sour Cabbage

Sweet and Sour Beef and Cabbage
(23)

Sweet and Sour Beef and Cabbage

Guluptsie (Cabbage Rolls)
(19)

Guluptsie (Cabbage Rolls)

Unstuffed Cabbage Roll
(21)

Unstuffed Cabbage Roll

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 384 cal
  • 19%
  • Fat
  • 21.6 g
  • 33%
  • Carbs
  • 26.9 g
  • 9%
  • Protein
  • 21.7 g
  • 43%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 850 mg
  • 34%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Grandma Elaine's Unstuffed Sweet and Sour Cabbage

>

next recipe:

Cabbage Roll Casserole