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Cabbage Wedge-Meal-In-OneMain Dishes & Casseroles
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Submitted by Judy T Mire
Kaplan, LA
on Monday, January 31, 2005
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| Makes: | 6 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 1 hour, 30 minutes |
| Ready In: | 1 hour, 40 minutes |
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A fun fact from http://www.hoover.k12.al.us/gses/CAFETERIA/
Sadly, many think of cabbage as an odoriferous and unpleasant vegetable! Cooked cabbage has been wrongfully accused of smelling up kitchens everywhere. But don’t blame the cabbage, blame the COOK. The odor problem is a result of overcooking and in addition use of aluminum pans... The solution; a brief cooking time (just until fork tender) and using stainless steel pots and pans. Cabbage is king of the cruciferous vegetable family and often the king of the Cajun meal.
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| Ingredients |
| 1 small cabbage |
1 cup chopped onion |
| 1 pound ground beef |
1/4 cup uncooked rice |
| 2 cans canned tomatoes |
1 cup hot water |
| 2 tsp Tony Chachere or Cajun seasoning |
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| | | Directions | | Remove tough outer leave of the cabbage. Cut into 6 or 8 wedges. Place in a buttered 3 quart casserole dish. Arrange onions, ground beef and rice between wedges. Combine tomatoes, water and seasoning and pour over other ingredients in casserole. Cover and bake at 350 for 1and 1/2 hours. Great meal! |
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