Contest Winning Cajun Cabbage Recipes

CAJUN CABBAGE

Steps:

• In a large Dutch oven, brown ground beef. Add onions and green pepper; cook until the onions are transparent. Add the rice, tomatoes, tomato sauce, water and seasonings. Cover and bake at 375° for 50-60 minutes or until the cabbage is tender.

CAJUN CABBAGE SKILLET

Steps:

• Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
• Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
• Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
• Sprinkle with the scallion and serve immediately with hot sauce alongside.

CONTEST-WINNING CAJUN CABBAGE

Steps:

• In a skillet, cook the beef, green pepper, onion, and garlic over medium heat until meat is no longer pink and drain.
• Stir in tomatoes, tomato sauce, rice, seasonings, and hot sauce.
• Spread into an ungreased 13x9 inch baking dish.
• Top with cabbage and cheese.
• Cover and bake at 350 for 65 to 75 minutes or until the rice is tender.
• If desired, garnish with basil.

CAJUN CABBAGE AND BEEF

Steps:

• Brown meat and add pepper, onion, garlic and drain if necessary.
• Stir in Rotel and tomato sauce and rice and all the seasonings.
• Spread in 13 x 9 x 2" pan. Top with chopped cabbage.
• Cover with cheese. Cover with foil and bake at 350°F for 65 to 75 minutes or until rice is tender.

SCALLOPED CABBAGE

Steps:

• Cut cabbage up into bite size pieces.
• Par-boil approximately 3-5 minutes, drain well.
• Place cabbage in greased 9x13 casserole.
• Set aside.
• Melt butter in large saucepan.
• Stir in flour and allow to cook 2-3 minutes over medium heat while stirring constantly (I also add salt & pepper to my white sauce to season - approximately 1/4 teaspoons of each).
• Stir in half n half making a thick white sauce. Make your white sauce as thick as you prefer. The thinner the sauce, the more "soupy" the dish will be.
• Cut up Velveeta cheese and stir to melt.
• Season cabbage with salt and pepper to taste.
• Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 30-45 minutes till bubbly and cabbage is tender.
• If using the crushed crackers, use saltines or Ritz style crackers accordingly to your tastes. Sprinkle over the top and bake an additional 10 minutes.
• *Updated 7/14/11 - I added 1/4 cup chopped onion to the cabbage while boiling. This went totally undiscovered but did enhance the flavor!
• If you are frying chicken or pork chops to serve with this, use your seasoned flour for the white sauce before coating the meat.

AWARD-WINNING CABBAGE ROLLS

Steps:

• Cut the core out of the cabbage. Remove 12 large leaves. Steam the leaves until they are soft enough to roll. Trim off the heavy, centre ribs from the leaves.
• Mix the meat, rice, grated onion, egg, salt and pepper. Place 1 tablespoon of the mixture at the end of each cabbage leaf. Roll the leaves up, tucking in the sides.
• Place the cabbage rolls in a pot. Cover them with water. Add the other onion, bay leaf, lemon juice, brown sugar and tomato paste to the pot. Cover the pot and cook slowly for 1 hour. Stir gently.
• Add the raisins and gingersnaps. Simmer for 15 minutes more.
• Take the cabbage rolls out of the pot. Put them side by side in a baking pan. Pour the souse over them. Bake at 375°F for 30 minutes.
• When the sauce is thick and the cabbage rolls are brown, they are ready. Happy eating!

WEEKNIGHT GRILLED CABBAGE

Steps:

• Cut cabbage in eighths.
• Place each piece of cabbage on a piece of aluminum foil large enough to wrap around entire piece of cabbage to leave no openings.
• Before closing foil and 1 tablespoon of butter to each piece of cabbage and salt and pepper to taste. Wrap in foil, make sure there are no punctures in foil.
• Place on grill and let cook for 30 minutes or until tender, not mushy -- enjoy.