Steamboat Cabbage

6 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
Be the first to rate!
A simple one-pot Cajun dish where cabbage, ground meat, and rice steam together with tomato sauce, bell pepper, and onions for a hearty weeknight meal. The steamboat method means everything cooks in layers without much stirring—just fold a few times and let it work its magic.

Ingredients

6 servings
  • 1 medium head cabbage, chopped
  • 1 lb ground meat
  • 1 1/2 cups raw rice
  • 1 (15 oz) can tomato sauce
  • 2 cups water
  • 1 large onion, chopped
  • 1 bell pepper, chopped fine
  • 1 bunch green onion tops, chopped
  • 1 tbsp parsley flakes
  • Salt and pepper to taste
  • 2 tbsp canola oil

Step-by-Step Instructions

  1. Add the canola oil to a large pot or Dutch oven. Add all ingredients in layers—ground meat on the bottom, then cabbage, then rice, vegetables and seasonings. Pour water and tomato sauce over the top.
  2. Cover and cook on medium-low heat for one hour. Fold over slowly only about 4 times during the cooking process—this lets everything steam together without breaking down too much. Ensure rice is tender and ground meat is fully cooked, then serve!

Common Problems and Solutions

Q: Why is my rice still hard after an hour?

A: Make sure you're using enough liquid (the recipe calls for 2 cups water plus the tomato sauce) and that your heat isn't too low. The pot should be gently bubbling under the lid. If your rice isn't done after an hour, add a splash more water and continue cooking covered for another 10-15 minutes.

Q: Can I stir this more than 4 times?

A: You can, but the traditional steamboat method works by letting layers cook without much disturbance. Over-stirring can make the cabbage mushy and break up the meat too much. The gentle folding preserves texture while ensuring even cooking.

Tips and Techniques

Use a heavy-bottomed pot or Dutch oven to prevent scorching on the bottom. The “fold over slowly” instruction means to use a large spoon to gently turn the layers from bottom to top, like folding laundry—don’t stir vigorously.

Ingredient Substitutions

  • ground meat: ground turkey or ground pork
  • cabbage: a mix of cabbage and shredded greens (mustard greens, collards)
  • canola oil: vegetable oil or bacon grease

Equipment Needed

  • Large pot or Dutch oven with lid

Historical Context

One-pot layered dishes like this were popular in Cajun households because they required minimal attention while cooking and made a little meat go a long way by stretching it with cabbage and rice.