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Cabbage, Meat and Rice Casserole (Rice Cooker)Main Dishes & Casseroles
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Submitted by Brenda Richard
Kaplan, LA
on Thursday, October 03, 2002
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| Makes: | 8 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 45 minutes |
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An ingredient used in this recipe is Owens Sausage. In 1928, C.B. (Clifford) Owens and his wife Kate leased a 100-acre farm in Richardson, Texas, with a dream of making country-style sausage. Their start was modest – joining with a neighbor who delivered butter and eggs to about 50 customers every Saturday. C.B. thought the customers would want some good country sausage to add to their breakfasts. C.B. and a few farm hands made the sausage, while Kate made the sausage sacks from sheets and flour sacks. They used the best ingredients, including hams and
tenderloins (similar to how Cajuns prepare their smoked sausage). Owens Foods grew from a farmhouse kitchen operation to one of the nation’s leading regional sausage producers.
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| Ingredients |
| 1 pound ground meat |
1 pound Owens sausage |
| 1 large head of cabbage cut in wedges |
1 onion chopped fine |
| 1 bell pepper chopped |
1 cup raw rice |
| 1 cup water |
1 can Rotel tomatoes original or spicy |
| Salt to taste |
Pepper to taste |
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| | | Directions | In a medium saucepan, cook ground meat, sausage, onions, and bell pepper. Remove excess oil and set aside.
In a large bowl mix together the rice, the cooked meat, Rotel tomatoes, cabbage and water. Mix really well and season to taste with salt & pepper.
Pack all ingredients loosely into 8 or 10 cup rice cooker. Set on cook. When the bell rings, let it set for 15 to 20 more minutes. Do not pack down this will keep it from cooking properly.
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