Best Cajun Cabbage With Rice Recipes

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.

CAJUN CABBAGE AND RICE

Steps:

• Rinse the dry uncooked brown rice really well with hot tap water for several minutes, then place the rinsed rice in a bowl and cover with hot tap water and allow to soak until ready to use in Step 6.
• Place all the Herb/Spice Ingredients into a small bowl, mix well. Set aside.
• In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, jalapeno pepper, red and green bell peppers and celery ribs, sauté over medium-high heat for 7 to 9 minutes to soften, then add the finely minced garlic and sauté over medium heat for one minute.
• Next add the shredded cabbage and ¼ cup of water to the skillet, sauté over medium-high heat until the cabbage is wilted and most (if not all the water is gone).
• Drain the rice, shake off any excess water, add the rice and the Herb/Spice Mix to the skillet, stir to coat the cabbage/rice mixture, sauté over medium heat for several minutes to allow the spices to become fragrant.
• Next add all the remaining Base Ingredients, stir well, increase the heat to a boil, then immediately lower to a simmer. Then pressed down everything to create a flattened surface. Simmer (with a very low boil - see notes). Cover with a tight-fitting lid and cook for 20 minutes undisturbed.
• After 20 minutes, stir in the apple cider vinegar, stir everything around once, then flatten down the ingredients again to create an even surface. Continue to cook uncovered for an additional 15 minutes or until the rice is tender. The cooking time is largely dependent on the rice selected. To check if the rice is tender, pull up a few rice kernels from the top and test for tenderness. Resist the temptation to stir the rice. If the rice is not tender and there is no liquid left, add a Tablespoon of water and check every 10 minutes or so, repeat the same process until the rice is tender. Brown rice takes longer than most other rice.
• Remove from the stove, allow to set for 10 minutes to marry the flavors, remove and discard the bay leaf, then serve!

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; drain. Stir in tomatoes, tomato sauce, rice, seasonings and hot sauce. , Spread into an ungreased 13x9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. If desired, garnish with basil.

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 SOUP

Steps:

• Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
• Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.

CAJUN DELIGHT (CABBAGE CASSEROLE) IN THE RICE COOKER

Steps:

• 1. Important: For this recipe there is no need to cook the meat and do NOT add water. The rice will cook in the juices from the vegetables.
• 2. Slice smoked sausage. Cut up cabbage into quarter to half inch strips or pieces. Layer all ingredients in a large rice cooker. While doing this separate the ground round into clumps and layer throughout. You may have to make two batches. Make sure each ingredient is in the rice cooker before cooking. Turn on the rice cooker. Cook until rice cooker stops cooking - when you hear the 'click.' Unplug rice cooker and stir the pot. For serving you can put the cabbage casserole in a casserole dish.