Cajun Cabbage with Rice

This is a nice recipe that I'll definitely make again. I like a little kick in my disshes and this recipe obliged. I made it as called for with the following exceptions. I had only 15 ounce cans of tomato sauce so I used the entire can (instead of 8 oz) and added 2/3 cup of rice rather than 1/2 (to absorb the extra moisture from the added sauce). Also, I didn't have any Colby cheese so I substituted 6 slices of pepper jack cheese, laid on top of the cabbage. I only had a large cabbage rather than a small one so I used half of the large head and it seemed to be the right amount. I took it out of the oven at 65 minutes and the rice was perfectly cooked but the cabbage was a bit too firm. I probably should have left it in for 75 minutes but it's not easy to judge doneness without pulling it out, removing the cover, and tasting it. Another note, the large cabbage may have had thicker ribs than a small cabbage would and might explain why the cabbage wasn't quite done. However, I anticipate reheating leftovers in the microwave will resolve that issue. One last note, next time I'll use a 13x9 casserole so I can cover it without having to tent it to prevent melted cheese from sticking to the cover (or foil). Also, I'll try it with a small cabbage as called for and ensure I have colby cheese on hand (though the pepper jack was great too). I'll stick with my 15oz can of tomato sauce and 2/3 cup of rice though.

This is a nice recipe that I'll definitely make again. I like a little kick in my disshes and this recipe obliged. I made it as called for with the following exceptions. I had only 15 ounce cans of tomato sauce so I used the entire can (instead of 8 oz) and added 2/3 cup of rice rather than 1/2 (to absorb the extra moisture from the added sauce). Also, I didn't have any Colby cheese so I substituted 6 slices of pepper jack cheese, laid on top of the cabbage. I only had a large cabbage rather than a small one so I used half of the large head and it seemed to be the right amount. I took it out of the oven at 65 minutes and the rice was perfectly cooked but the cabbage was a bit too firm. I probably should have left it in for 75 minutes but it's not easy to judge doneness without pulling it out, removing the cover, and tasting it. Another note, the large cabbage may have had thicker ribs than a small cabbage would and might explain why the cabbage wasn't quite done. However, I anticipate reheating leftovers in the microwave will resolve that issue. One last note, next time I'll use a 13x9 casserole so I can cover it without having to tent it to prevent melted cheese from sticking to the cover (or foil). Also, I'll try it with a small cabbage as called for and ensure I have colby cheese on hand (though the pepper jack was great too). I'll stick with my 15oz can of tomato sauce and 2/3 cup of rice though.

This is a nice recipe that I'll definitely make again. I like a little kick in my disshes and this recipe obliged. I made it as called for with the following exceptions. I had only 15 ounce cans of tomato sauce so I used the entire can (instead of 8 oz) and added 2/3 cup of rice rather than 1/2 (to absorb the extra moisture from the added sauce). Also, I didn't have any Colby cheese so I substituted 6 slices of pepper jack cheese, laid on top of the cabbage. I only had a large cabbage rather than a small one so I used half of the large head and it seemed to be the right amount. I took it out of the oven at 65 minutes and the rice was perfectly cooked but the cabbage was a bit too firm. I probably should have left it in for 75 minutes but it's not easy to judge doneness without pulling it out, removing the cover, and tasting it. Another note, the large cabbage may have had thicker ribs than a small cabbage would and might explain why the cabbage wasn't quite done. However, I anticipate reheating leftovers in the microwave will resolve that issue. One last note, next time I'll use a 13x9 casserole so I can cover it without having to tent it to prevent melted cheese from sticking to the cover (or foil). Also, I'll try it with a small cabbage as called for and ensure I have colby cheese on hand (though the pepper jack was great too). I'll stick with my 15oz can of tomato sauce and 2/3 cup of rice though.

We loved this dish. I was looking for a ground beef and cabbage recipe, stumbled upon this one, and was not disappointed. I did not have cayenne, so I substituted a few dashes of Frank’s Red Hot. I used 1 can green chilies along with a can of diced tomatoes, as that is all I had in my pantry. I loved the added KICK. Great meal.

Very good. This is the second time I have made this. This time I cut the Cayenne to 1/8 of a teaspoon because my husband said it was too spicy ( it was fine for me and our 10 year old daughter). I also mixed the cabbage with the meat mixture before baking it and I like it better mixed instead of layered. Other than those 2 things I made it exactly how it's written and baked for an hour and a half.

I fell in love first bite! definitely making this again and again.. it's got the perfect kick